Source: Atlas Obscura
When faced with a lack of ingredients, Estonians made sure nothing went to waste. A thrifty combination of leftover milled grains— typically barley, rye, oat, and pea—became known as kama. Kama never went bad, and it required no cooking—historically, peasants mixed it into sour milk to make a tangy, summertime beverage still enjoyed today.
Perhaps the most resourceful use of kama is the candy bar known as Kamatahvel. In the 1970s, a…
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