Mojakka ja Leipa

(MOY-ah-kah) Finnish Stew with Bread

For seafood versions of mojakka and other Finnish stews, see Matti's Kalamojakka and Selyanka Stew

The Dakota Finnish-American Society is among my favorite food vendors at Høstfest*. During the four-day event, the Finns serve an unlimited supply of savory stew that apparently has home-country roots (although I've never had meat-based mojakka in Finland). You might think mojakka is an ordinary stew, but the combination of allspice and rutabaga make for a unique flavor treat.

This update adds a few ingredients (such as beer)and adjusts some quantities. For authentic Finnish beer (if you can find it), use Karjala, KOFF, Sininen or Leningrad Cowboys. For other mojakka recipes and info, visit www.mojakka.com.

*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 near the Mojakka booth (photo).

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). Remove most visible fat, then tenderize the meat by pounding with a meat hammer and cut into dice-size cubes.

Allspice. Without allspice, it isn't mojakka. Use roughly 12-15 whole allspice berries (if you can't find whole allspice, ground allspice will do). After cooking for an hour or two, check the flavor and add more if desired.

Potatoes. Although red or white 'waxy' potatoes may be more authentic, I prefer starchy potatoes (russets or Yukon Gold) because they make a creamier stew.

Preparation time 30 minutes. Total time about 2-3 hours. Serves 4-6.

SHOPPING LIST:
	Beef or lamb Onion Celery Garlic Chicken stock or beer Bay leaves Whole allspice berries Optional: Peppercorns Potatoes Carrots Rutabaga Scallions Balsamic vinegar Fresh parsley
1	Bring a large heavy pot to medium heat, then brown meat (5-6 minutes)	1 tablespoon oil (canola is ideal) 12-16 oz meat (see above) Salt and fresh ground black pepper
2	Lower heat, then stir in and cook gently until onions are translucent (5-7 minutes); add garlic in last minute	1 medium onion, chopped 1 celery rib, diced 2-3 cloves garlic, crushed or minced
3	Add, bring to boil and then simmer—covered— until meat is tender (1-2 hours); skim off any extra fat from surface. Stir occasionally.	6-7 cups chicken stock or beer (or some of each) 2 bay leaves 12-15 whole allspice berries Optional: 5-6 whole peppercorns
4	Add and continue cooking over medium-low heat—covered—about 30 minutes or until vegetables are tender	3-5 medium potatoes, peeled and diced 2-3 carrots, coarsely chopped 1 tennisball-size rutabaga, peeled and diced White and green parts from 2-3 scallions, sliced thin
5	About 5 minutes before serving, stir in	1-2 tablespoons flour, first mixed with a little cool water 1-2 tsp balsamic vinegar 1-2 tablespoons flat-leaf parsley, chopped adjust seasoning
Sprinkle servings with fresh parsley, chopped Serve with warm bread and slices of a semi-soft cheese such as Havarti. Havarti with dill is ideal.

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