Back in the ‘70s, when all things disgusting happened, some guy named Ove Jacobsson is said to have invented this meal. He was probably a wonderful father, but a terrible cook. Because seriously, who else but a bunch of children and a terrible cook would think that a good idea? Apparently, he worked in the airfreight industry. Airfreight involved flying. His last name was Jacobsson. Creativity is hard. And ta da… Flygande Jakob!
Because it was the ‘70s (remember, when all things disgusting happened) this became popular.1 It was even published in a food magazine, issue number 13 of Allt om Mat in 1976.
|I ate this. But I didn't take this picture. Thanks RWB!|
Turns out it is super easy to make. And turns out you end up with a whole lot of food. And turns out I love it. In the days that have followed, I have eaten so much. I’ve been trying to make up for 30 years of not having satiated my belly.
Even as I enjoy each forkful, I can’t help but think of the ingredients list. Chicken. Bacon. (Or quorn, in this case. I didn’t know what it was either.) Bananas. Chili sauce. Whipping cream. Those items probably should not be combined. I keep eating though. Closing my eyes and whispering gently to each bite of Flygande Jakob, Jakob, if this is wrong, I don’t want to be right. But it’s not wrong. That recipe is right.
Today, this meal is considered a classic. A Swedish classic. A Swedish classic with bananas and chili sauce. Which should be a reminder to everyone that what is considered classic or traditional or a part of your heritage is constantly evolving. It changes. It is invented. It is reinvented. Because this recipe isn’t even 40. And it has bananas and chili sauce in it. And try as you might, bananas are just not that easily grown in this country. Not now and not 40 years ago.
Welcome to Sweden. And lessons learned from a plate of banana, chicken, chili sauce, and whipped cream.
1 Wikipedia, the only source that matters, says the following about the smörgåstårta, the sandwich cake, which became popular in the ‘70s: “The smörgåstårta is normally made up of several layers of white or light rye bread with creamy fillings in between. The fillings and toppings vary, but egg and mayonnaise are often the base, additional filling may vary greatly but often includes one or more of the following: liver pâté, olives, shrimp, ham, various cold cuts, caviar, tomato, cucumber, grapes, lemon slices, cheese and smoked salmon." Gross.↩