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RECIPE:
Bidus

Sami reindeer stew

Reindeer meat, carrots, and potatoes are the main ingredients in this slow-cooked stew, which is often served with sweet bread with raisins.

Bidus is one of the traditional dishes of the Sami people, served at confirmations, weddings, and other festive occasions.

Ann-Kristine Bongo

Restaurant Sami Siida in Alta

Although it's based on a fairly simple recipe, bidus never tastes exactly the same. Its flavour depends on the person making it and the day it's made.

Ann-Kristine Bongo

Restaurant Sami Siida in Alta

Bidus

Ingredients:

(Makes 4 servings)

500 g reindeer meat in 3cm cubes

1.3 litres water

3 tsp salt

1 onion

3 carrots

3 large potatoes

caramel colouring


Browning:

1 tbsp margarine

1 tbsp flour


Thickening:

200 ml cold water

3 tbsp flour

Optional:

brown sugar

leeks

dried reindeer fat or meat


Method

1. Brown the meat with flour and margarine and add salt. Add the chopped onions and the meat into a pot of water. Simmer for 20 minutes.

2. Add sliced carrots and simmer for a further 15 minutes.

3. Add cubed potatoes and simmer for another 15 minutes or until the potatoes are tender.

Tip: Adjust the consistency with the thickening mixture (shake the flour and water inside a closed jar until you have a smooth mixture). Add caramel colouring to give the stew a nice colour. Leeks and 2 tsp of brown sugar can be added for flavour. A little dried reindeer fat or dried meat adds an exotic taste. Serve with sweet bread.

Enjoy!

Reindeer spend their whole lives roaming freely in the wild.

They have always been a key part of Sami culture and Sami cuisine. Many Sami people still herd reindeer today, including Nils Henrik Sara at Sami Siida, just outside Alta. 

You may get to taste delicious, homemade bidus when visiting a Siida in Northern Norway.

Sitting by the fire in a lavvo and listening to stories about this unique lifestyle is a memorable experience. 

Recipes for meat lovers

Taste exotic reindeer meat, fenalår, meatballs and other traditional Norwegian favourites.

The Norwegian Cookbook

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