Norwegian cuisine - unique

Norway has its own tradition regarding the food way of preparation and serving.
Certain types of Norwegian food frequently are part of a holiday tradition. In Norway, the holiday meals include some type of fish, primarily cod, and lamb often is eaten. Norway is well known for its Lutefisk and Rommegrot, a sweetened sour cream porridge, eaten on Christmas Eve and Christmas Day. The food differ from one season to another seasons and the food can be bought anytime from a street vendor.

Lutefisk
The first thing representing the Norwegian food is Lutefisk. Made of dried fish--usually cod-- soaked in lye of potash and water, Lutefisk is either loved or hated, with no in between. Not a particularly attractive food with its white mushy gelatin texture, it is still a popular traditional Christmas food loved by Norway's people. It is usually eaten \with peas or potatoes.

Rommegrot
Rommegrot is a delicious dish made from sour cream flour and milk and for Norway it has been a favorite food for hundreds of years. It seems the Vikings are created this special dish and in our days, it is a Christmas Eve favorite and traditionally served with butter, milk and sugar.

Polse i lompe
Polse i lompe is very similar to the American hotdog. But not quite. Instead of being served on a bun, the sausage is wrapped in a potato tortilla type pancake. People also serve it at cookouts and barbecues. Favorite condiments include mustard and ketchup and the less familiar prawn mayonnaise.

Farikal
Farikal is a very renown Norway dish on the Norwegian dinner table, more in the colder days. Farikal is mainly a mutton or lamb and cabbage stew and, yes, it is a national dish in Norway. Farikal is usually made with water, but occasionally the Norwegian cook will use dark beer instead in this traditional autumn stew. It is a strong dish made in cold days and could resist a few days in order to be served.

Torrfisk
Torrfisk is based on a specific process of drying fish, usually cod. According to Norway.org the Torrfisk or dried fish as food is falling out of favor since there are so many fresh fish readily available. The original way of drying the fish was to hang it from long poles. Today the fish is dried in large, thermostat-controlled rooms and is a huge industry of exporting it. Some of it is kept and sold on holidays to use in making Lutefisk and some parts are prepared as snacks.