Hvorfor er Bacalao så stort ute i verden, men ikke i Norge, når torsken kommer herfra? Skal du teste ultranorsk mat må du innom makrell i tomat, tyrkisk pepper og rømmegrøt med smørøye. Og et stalltips fra kokken: gå på epleslang!

Programleder: Mariam Kirollos
Gjest: Fan Zhang
Ekspert: Andreas Viestad
Produsert av Tid og Lyst AS, med støtte fra Stiftelsen Scheibler

Norsk mat med kokk Andreas Viestad 2:2

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Mariam med venner får stille alle de spørsmålene de har om Norge, til ulike eksperter. 

For deg som er ny her, men like interessant for deg som er født her.



Norsk mat med kokk Andreas Viestad 2:2

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