Not long after we moved to Norway, I was served kaffegraut “coffee porridge” at the Rollag Station Kafe in Rollag. It was presented simple enough. A bowl with a thin layer of cinnamon and symmetrically placed raisins on top. What lied beneath the brown layer, though, was unknown to me. I was curious, perhaps even a little skeptical being that it was porridge and all. But one bite in and my slightly tensed shoulders relaxed. My eyes widened as my thoughts began to process what I had just encountered, and I couldn’t help but smile as I took in the smooth textures and subtle buttery and sweet flavors.
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