people of Nunavut
have led a hunting and trapping life for millennia. The richness of the fish and mammal
food sources of the extreme northern areas of Canada
, combined with the cold, snow, and ice, have resulted in a singular cuisine
This is an example of their traditional cooking.
qty fresh blubber
After cutting the flippers off the oogruk, cover them in blubber in a deep pot. Leave in blubber for two weeks.
When ready to serve, remove the loose fur from the flippers and serve the meat.
research source: "The Eskimo Cookbook" Shishmaref Day School in Shishmaref, Alaska (published by The Easter Seal Society for Alaska Crippled Children and Adults (1952)).
Choice parts of caribou or seal
Uruniq (ptarmigan intestine)
Ensure the meat is very lean and clean. Chop into tiny pieces. Add a few drops of melted fat and a few drops of blood.
Add uruniq to taste. Stir everything with fingers until the volume doubles and the mixture turns fluffy.
This is one of the most popular dips.
research source: Nunavuk Arctic College
The stomach contents from a freshly slaughtered caribou
When butchering a freshly caught caribou, carefully remove the contents of the stomach and place in a container.
Freeze the container until ready for consumption.
When it is time to serve the dish, the container is thawed, which starts a process called siingijaijuq. This process is the careful picking over of the stomach contents to remove inedible matter, such as grass, lichen, and any unidentified lumps.
When the mixture is smooth, it is ready to eat, served with fresh pieces of caribou.
research source: "Uncle Annowalk"
Other fine Inuit food nodes in the Everything2 database: