Cooking
Inuit cuisine in Greenland is not just about food; it is an essential aspect of maintaining and passing down the culture, traditions, and knowledge of the Inuit people. Inuit cuisine offers a direct connection to the land, animals, and the complex practices that have sustained the Greenlandic Inuit for centuries.
Tupaarnaq emphasizes the deep relationship between Inuit traditions and the responsible use of natural resources:
"In Inuit tradition, every part of the animal is used—whether it’s the skin, bones, meat, or fat. Inuit cuisine is about making full use of everything the environment provides. It helps us understand how and why to use certain animals or plants… it brings awareness to how we interact with our environment."
One of the most iconic and important dishes in Greenlandic Inuit cuisine is Suaaset, a traditional whale soup. This hearty and nourishing dish has been a staple for Inuit communities in Greenland for centuries. Suaaset is made by simmering whale meat, often from the bowhead whale, with other ingredients such as seal fat, vegetables, and sometimes dried fish. The soup is rich in nutrients, providing a vital source of calories and energy for those living in the harsh Arctic environment.
The preparation of Suaaset is a communal activity, often shared among families and extended families. This practice fosters unity and ensures that traditional culinary knowledge is passed on. Preparing the whale, understanding its different parts, and knowing how to use every bit of the animal—whether for food, tools, or clothing—is an essential part of Inuit culture and survival. Even in today's modern world, where supermarket food is readily available, the Inuit continue to cherish their traditional food practices, keeping them alive as a living link to their heritage.
In addition to Suaaset, other traditional Inuit foods reflect the diversity of animals in Greenland's environment. Muskox meat, for example, is a highly valued source of protein. The tough, flavorful meat of this ancient species is often dried to preserve it for the long Arctic winters. Dried muskox meat is a staple in many Inuit homes and is often enjoyed as a snack or used in soups and stews. The drying process, which involves hanging the meat in cold, dry air, allows it to retain essential nutrients while giving it a distinctive texture and taste.
Fish, too, plays a significant role in the diet, with species like Arctic char, halibut, and Greenland cod being commonly hunted and consumed. Fish are often dried or smoked, preserving them for later use, and adding layers of flavor and texture to meals. The Inuit have long relied on these preservation techniques to ensure they have access to food throughout the year, especially during the harsh winter months when fresh food is less abundant.
The angelica plant (Angelica archangelica), known locally as kussuneq in Greenlandic, is still used by the Inuit for its medicinal and nutritional properties. Rich in vitamin C, it helps prevent scurvy and supports digestion. The plant’s leaves and stems are eaten fresh or dried as a natural seasoning. Additionally, angelica is used in traditional medicine to treat infections and aid wound healing.