Potato dumpling “Komle” on the menu during Restauration Crossings200 – Thanks to Stangeland Mølle!

In true historical style, Stangeland Mølle has ensured that the skipper and crew of Restauration Crossings200 can enjoy a taste of Norway all the way across the Atlantic! The generous donation includes enough dried komle mix for the entire crossing, preparing the crew weekly komle meals in honor of our ancestors – and the Norwegian food culture.

Comle in the traditional way

Komle is a potato dumpling made of grated potato, barley flour, wheat flour, oatmeal, salt and broth. Every week on board the crew of 11 will enjoy “komle Thursday”, and the meals will be prepared in true traditional style, just as komle has been made for generations. Over a period of 98 days, there will be 14 Thursdays, so there will be 14 “komle Thursdays” on the crossing to New York.

The story behind komlen and raspeballen

Komle, also known as raspeball, has a history closely linked to the introduction of the potato in Norway. As a robust and inexpensive raw material, the potato became widespread in Norway in the early 1800s. It gradually replaced some of the use of grain in food dishes and became an important ingredient in everyday diets.

Raw potato could be shaped with flour and cooked, and thus the komle was born. This was an innovation in the 19th century, when the potato created new opportunities for varied and nutritious food. Komle became a beloved dish throughout the country and has since retained its position as a Norwegian food classic.

A little piece of Norway at sea

Stangeland Mølle’s komle mix provides the crew of Restauration Crossings200 with a tasty reminder of their homeland as they cross the Atlantic. Thanks to this generous contribution, the sailors can continue a tradition that both celebrates our food culture and reminds us of our roots.

We look forward to following the ship’s voyage and are confident that Thursday will be the highlight of the weeks on board. A big thank you to Stangeland Mølle for helping to make Restauration Crossings200 a taste experience – from sea to sea!

With five meals a day (breakfast, lunch, dinner, supper and afternoon coffee) for a crew of 11 over 98 days, 5,390 meals will be served on board during the crossing.