I love ethnic food. The places that I have lived and worked have been multicultural, and I have sampled the favorite dishes of Korea, Africa, the Philipines, Greece, Thailand and India, just to name a few. The favorite food of our ancestry is the soul food of our existence. I am therefore quite ashamed to admit that I do not like the soul food of my own Scandinavian heritage: Lutefisk. I hope that my Minnesota friends bear with me while I explain this dish to my readers south of the Mason-Dixon line: Lutefisk is a Swedish and Norwegian delicacy in which a perfectly good fillet of cod is and preserved in lye and dried. It is then reconstituted, rinsed and simmered and/or baked. Traditionally, it is served with boiled potatoes, cream sauce, and butter. Everything on the plate is white. Legend has it that during the summer feasts of long ago, the odor of simmering lutefisk drove the grasshoppers out of Norway and across the border to Finland, where a young man named Urho had to get rid of them. (Urho is another story altogether.) If you want to know the taste and consistency of lutefisk, just open a can of salmon mousse cat food and leave it out in the sun for a few days, then take a big spoonful. Or not.
Not to be outdone by the north, one of the southern soul foods is chitterlings, or chitlins. I was anxious to try them, since I love ethnic food so much and I heard that they were delicious. My friends explained that you had to trust the person that fixed them, as they had to be cleaned carefully. Chitlins are pig intestines, simmered, served with hog maws (part of the stomach) and boiled rice. Everything on the plate is white. Cooking them outside is suggested, as some people find the odor of cooking chitlins to be offensive. It is. I suspect that years ago, cooking them outdoors caused the grasshoppers to leave the southern United States and fly across the ocean to Finland. If you would like to know the taste and consistency, it is exactly as it sounds: simmered pig intestines. I think there was some sort of spice added, but didn’t dare ask. The rice, which looked suspiciously like it was covered in butter and cream sauce, tasted like simmered pig intestines. The maws? Let’s not go there.
I am now ready to try my next soul food adventure. I hear there is a wonderful stew from Finland made from fish heads called “Kalamojakka” which loosely translated means “Urho’s Revenge”.