Mojakka ja Leipa

(MOY-AH-KAH) Finnish Stew with Bread

For my seafood versions of mojakka and other Finnish stews, see Matti's Kalamojakka and Selyanka Stew Looking for more tested Scandinavian soups and stews? You'll find them in my Recipe Index!

THE DAKOTA FINNISH-AMERICAN SOCIETY IS ONE OF MY FAVORITE FOOD VENDORS AT HØSTFEST. During the four-day event, the Finns cook up and serve an endless supply of a savory stew that apparently has home-country roots (although I've never seen meat-based mojakka in Finland). You might think mojakka is an ordinary stew, but the combination of allspice and rutabaga make for an exceptional blend of flavors.

The flavor improves with long simmering. This calls for a heavy soup pot or a crock pot where the stew can experience day-long cooking.

For the curious, Høstfest is an annual Scandinavian festival (October) in Minot, North Dakota, that draws some 60,000 visitors for food, music, shopping, and fun. See www.hostfest.com. While at Høstfest, be sure to visit the ScandiStyle Design booth in Reykjavik Hall (close to the Mojakka booth).

Meat. Beef chuck roast or short ribs with bone-in are good choices. So is pre-cut stewing beef or lamb (such as neck of lamb). I cut off most fat. Whatever you select, you'll get more flavor if you first brown the meat 3-5 minutes on each side before adding water and other ingredients.

Allspice. Without allspice, it isn't mojakka. Start with 5-6 whole allspice berries (if you can't get whole allspice, ground allspice will have to do). After cooking for an hour or so, check the flavor and add more if desired. When I add more allspice, I crush the berries so that the flavor quickly infuses.

Potatoes. Red or white 'waxy' potatoes are more authentic. Starchy potatoes (such as russets) will make a creamier soup.

Chicken stock or water? Water seems true to the Høstfest stew, but chicken stock (or half water, half stock) provides more flavor. Vegetable stock should work fine too.

Preparation time 30 minutes. Total time about 2-4 hours. Serves 4-6.

SHOPPING LIST:
	Beef or lamb Onion Garlic Bay leaf Whole allspice Peppercorns Potatoes Rutabaga Carrots Scallion greens Optional: white rice
1	In a large heavy pot, bring to boiling and simmer, covered, until the meat is tender (1-2 hours); skim off any extra fat from time-to-time	2-3 quarts water (see above) 1/2 pound (8 oz) meat (see above) 1 medium onion, chopped or thinly sliced 2-3 whole cloves garlic, peeled 1 bay leaf 5-6 whole allspice berries Optional: 5-6 whole peppercorns
2	Add and continue cooking over medium-low heat—covered—at least 30 minutes or until vegetables are tender	2-3 medium potatoes, peeled and diced 1 baseball-sized rutabaga, peeled and diced 2-3 carrots, peeled and cut into thin rounds green parts from 2-3 scallions, sliced Optional: small handful rice Salt and ground pepper to taste
Serve with warm bread and slices of a semi-soft cheese such as Havarti. Havarti with dill is ideal.