A big reason why I started this blog, was to research and share information, not just Norwegian recipes but their origins, the history of our food, and more importantly, why certain recipes came about.

Today’s dish is so old school I suspect younger people in Norway today might not even have heard of it, but that is what makes it so fun and interesting!

Why should we deprive this generation of something delicious and an interesting piece of our culture?

There are many things we can do to adjust recipes to fit our current lifestyle without missing the essence of our history and traditions. I feel strongly about connecting with my roots and getting a taste of what my grandparents and forefathers used to eat, without resorting to animal ingredients 🙂

Marte Knipe (or Marte Kneben, as it is called in some parts of the country), made from sago is a play on the word “knepent”, meaning ‘scarce’ – as this recipe has very few ingredients.  The modern recipe includes raisins and almonds, but we can assume that these ingredients were snuck in at a later stage as they were expensive and hard to come by in the old days.

Another version of this dessert is simply referred to as “sagogrynspudding” (a pudding made from sago pearls, aka tapioca pudding).

Many people might think of the sago grain as tapioca. Nobody is quite sure how old this recipe is, but sago has been in use in Norway since the 17th century, according to food critic Henry Notaker. Sago was a popular ingredient in soups and puddings for its thickening ability, as it is a starch.

While most of the tapioca that is found on the shelves today in Norway is made from potato flour, the original tapioca is made from far more exotic ingredients.

Real sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially Metroxylon sagu, the true sago palm.   The sago is then dried and ground into flour, and made into pearls. The name ‘sago’ comes from the word sagu, which is Malaysian for “ground pith”. 

Real sago, according to old cookbooks, requires a long cooking time – up to two hours.

True sago pearls are white, but the older they get, they turn a reddish color. Previously, it was possible to buy red sago from potato flour , but production has since stopped, most likely because the coloring agent used, was no longer legal in food products.  If you wander into Asian food stores, you can still see tapioca pearls in all colors of the rainbow.

Real sago, according to old cookbooks, requires a long cooking time – up to two hours, but if you soak the pearls first for up to 12 hours, then the cooking time is reduced greatly.

Sago pearls bought in Norway that are made from potato flour, contain no additives and are gluten free and otherwise free of any allergens. If buying them in the United States, I would select an organic brand to make sure they are as “clean” as possible.

This Marte Knipe recipe is dairy free, as I’ve made it with coconut milk (you can use any plant based milk you want, such as cashew, soy, almond, hazelnut,  oat, etc.) and gluten free as well!

Although the traditional accompanying sauce is made from cherries, you can add any berries or fruit to your liking, such as strawberries, raspberries, blueberries, blackcurrants, mango, peaches, apricots, etc.

Use your imagination and get a taste of Norwegian history!

MARTE KNIPE

Serves 4

Pudding:

3 cups (7 dl) of full-fat coconut milk
1 cup (2.5 dl) unsweetened non-dairy milk (like oats, soy, almond)
1/2 cup (90 grams) sago /tapioca pearls (not instant)
1/4 cup (40 gram) raisins
3 tablespoons sugar
1/4 cup (25 grams) toasted almonds
2 teaspoons rum or vanilla or rum extract
1/4 cup (25 grams) of toasted, sliced almonds for topping

Cherry Sauce:

300 grams (1 1/2 cup) frozen cherries
1 1/2 cup (3.5 dl) water
1/3  cups (70 grams) sugar
1 tablespoons potato starch
4 tablespoons water

Directions:

To make the pudding, first soak the large sago pearls for about 12 hours.  Then, drain them and combine the sago pearls with the coconut milk (or plant based milk of your choice) in a pot and stir over medium heat until it comes to slightly under a simmer.  Let the mixture cook on low heat for about 45 minutes, stirring once in while and making sure it never boils.

Add the raisins, sugar and vanilla or rum extract.  Pour the pudding into a serving bowl and let cool in the refrigerator for at least 2 hours. 

To make the sauce, combine the 6 tablespoons of water with the potato flour in a small cup, whisk together and set aside. Combine cherries, water and sugar in a small pot and cook for a few minutes. Slowly whisk in the stream of the potato flour-water mixture until a rich and smooth sauce forms.  Bring the sauce up to a quick bowl again, then let it cool off before serving.

To serve:
Place a dollop of the chilled tapioca in each serving dish and top with a drizzle of the cherry sauce and sprinkled almonds.

MARTE KNIPE

This old-school Norwegian classic is made from sago pearls, or tapioca, and topped with homemade cherry sauce and toasted sliced almonds. Dairy-free and gluten-free as well, this is a creamy and delicious dessert you can serve to anyone!

Print Pin Rate

Course: Dessert

Cuisine: Norwegian

Servings: 4 people

Author: Sunny Gandara | Arctic Grub

Ingredients

Pudding:

• 3 cups (7 dl) of full-fat coconut milk
• 1 cup (2.5 dl) unsweetened non-dairy milk (like oats, soy, almond)
• 1/2 cup (90 grams) sago /tapioca pearls (not instant)
• 1/4 cup (40 gram) raisins
• 3 tablespoons sugar
• 1/4 cup (25 grams) toasted almonds
• 2 teaspoons rum or vanilla or rum extract
• 1/4 cup (25 grams) of toasted, sliced almonds for topping

Cherry Sauce:

• 300 grams heaping 2 cups frozen cherries
• 1 1/2 cup (3.5 dl) water
• ⅓ cups (70 grams) sugar
• 1 tablespoons potato starch
• 4 tablespoons water

Instructions

To make the pudding:

• First, soak the tapioca pearls in water overnight or for 12 hours.
• Drain and combine the sago pearls with the coconut milk (or plant based milk of your choice) in a pot and stir over medium heat until it comes to slightly under a simmer Let the mixture cook on low to medium heat for about 45 minutes.
• Add the raisins, sugar and rum (extract). Pour the pudding into a serving bowl and let cool in refrigerator for at least 2 hours before serving. The mixture will be quite runny, but the pudding will thicken up as it cools.

To make the sauce:

• Combine the 6 tablespoons of water with the potato flour in a small cup, and set aside. Combine cherries, water and sugar in a small pot and cook for 3-4 minutes. Slowly whisk in the stream of the potato flour-water mixture until a rich and smooth sauce forms. Bring the sauce up to a quick bowl again, then let it cool off before serving.

To serve:

• Place a dollop of the chilled tapioca in each serving dish and top with a drizzle of the cherry sauce and sprinkled almonds.