Pronounced ‘mammy,’ this is a black coagulated goo made of rye flour and molasses. We usually eat it at Easter time. If you haven’t grown up with it, you cannot begin to imagine why this would be considered a delicacy; but with a layer of cream and sugar it slips down without grossing us out too much.
Originally considered as lunch for hard-working farmhands from the north of Finland, it’s Savonia’s answer to the Cornish pasty. It consists of a loaf of rye bread filled with fish, usually vendace, pork, and bacon, and baked in the oven. The best ones come from Kuopio, but it depends on what your definition of ‘best’ is. This greasy, fishy hunk of stodge lies in the pit of your tummy and takes hours to finally digest. We usually have to break a sweat to let this settle before we go to sleep.