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Greenland cuisine is closely linked to the strong social solidarity of the old hunting community. Place, where capture was vitally needed to be shared.
The Arctic climate and natural environment make Greenland cuisine unique. The basic ingredients are fish, poultry, game (walrus, reindeer, deer, partridge, seal and whale) and wild berries. Vegetables and fruit are imported from abroad, given the rigidity of the climate.
NATIONAL DISHES OF GREENLAND CUISINE
The national dish of Greenlandic cuisine is suaasat. This is a soup made with boiled seal meat with rice and onions, simple to make but tasty. Another specialty is mattak, whale skin with a thin layer of fat. This dish is eaten raw and cut into squares, and is an excellent source of vitamin C.
DISHES SO STRANGE, ALMOST UNIMAGINABLE AND UNEATABLE
Then, there are dishes such as Kiviaq, certainly very far from our western cuisine, both in terms of its preparation and its tasting. This in spite of the Greenlanders who consider it a typical dish to prepare during holidays and birthdays. Do you want to know what it is? Seabirds called Auk are hunted. Once killed, they are cleaned and left to rest inside a seal. The seal is cleaned previously by the presence of internal organs. After that, the whole is subsequently placed in a well-sewn bag, it will be placed under a rock, remaining to mature for a half year. After all this time, the bag is removed, the seal is opened and the birds are extracted which will be consumed without cooking !!!!!!!!
DISHES FOR COMMON PALATES ….
For our palates dishes such as musk ox, lamb cutlets, smoked whale meat, lamb sausage are probably more suitable.
Whale meat (arvik) served roasted or smoked with a side dish of browned onions or boiled potatoes is a delicious dish. Among the most common fish dishes we find smoked fish, mussels, redfish fillet, marinated trout, cod, salmon, prawns and crabs.
