The national drink: The traditional sip has been drunk in Ammerland for over 100 years. The spoon drink has always been poured to the men first, as it was not believed that a woman could balance a full spoon in her hand for long. After the toast was recited, the spoon was grasped with the whole hand and after a hearty sip, the spoon was put down with the hollow side facing downwards. Caution: if a residue of Ammerländer Löffeltrunk appeared on the tabletop when the spoon was picked up again, the person had to pay for the next round.
Known far beyond the borders of the region for its mildness and tenderness: the Ammerland ham. A delicacy that is matured for at least six months before it can be consumed. The unmistakable ham aroma is provided by the bacon, a special flavor carrier. It is impossible to imagine the asparagus season without the wafer-thinly sliced ham, and it goes well with a hearty brown bread.
Traditionally, the Grünkhol season begins after the first frost, because only then the Grünkohl unfolds the full variety of flavors. Grünkohl is cooked very hearty and so Pinkel, Kasseler and streaky bacon absolutely belong to it. As a side dish you will find the boiled potato or fried potatoes next to the delicious winter vegetables on your plate.
Krüllkuchen (or New Year's cake) are traditionally baked in Ammerland at the turn of the year and then offered to visitors wishing them a Happy New Year. That's where they got their name from: New Year's cake. However, many people bake Krüllkuchen well in advance, as they are always served with tea during the Christmas season. Classically, Krüllkuchen are served with freshly whipped cream and tea.
The asparagus season in Westerstede begins between mid and late April and traditionally ends on June 24, St. John's Day or "Asparagus New Year." The "royal vegetable" is not only delicious, but also healthy, it is even said to have a rejuvenating effect. Meanwhile, there are many dishes around the asparagus. But it is best eaten with boiled potatoes and wafer-thin Ammerland ham.
The eels caught in the Zwischenahner Meer are smoked and sold as Ammerländer Smortaale. You must not be squeamish when eating eel: After pulling the eel off from the head or tail end, you can eat it by hand, nibbling the meat off the bone. Ammerländer brown bread, a spoon drink or a freshly tapped beer go excellently with the braised eel....
Heet und Sööt is a hot specialty made from export beer and sugar and is a well-known winter drink in the Ammerland region. The mixture of sugar and beer is stirred and shaken until the sugar is completely dissolved. Older people still swear by the specialty as a reliable home remedy against the onset of a cold.
