Contents Aataas (Grandfathers) Favorite, Oven roasted whale meat 44 Marinated Mattak 46 Preface 6 Breaded Mattak 46 Caribou 8 Mattak Salad 1 47 Game Pie 9 Mattak Salad 2 47 Caribou Daube 12 Patty Shells with Mattak 48 Roasted Leg of Caribou 14 Fish 49 Marinated Caribou 16 Oven Baked Fish 50 Low fat Caribou Paté 17 Salted Marinated Salmon 51 Caribou or Seal Liver paté 18 Salmon Patties 52 Paté of Lamb and Caribou 19 Smoked Salmon Mousse 53 Leg of Lamb with Rice and Curry 20 Salmon Mousse 54 Roll of Lamb 22 Smoked Salmon in Spinach with Cream 56 Oven roasted Arctic Hare 24 Oven Roasted Char in Tin Foil 57 Rock Ptarmigan 26 Lemon Marinated Char 58 Stuffed Ptarmigan 27 Char Roasted with Sorrel 59 Roast Ptarmigan 28 Salted Char 60 Rosa Fried Ptarmigan with Hasselbach Potatoes 29 Gravad Char 61 Guillemot 30 Cod in Cream Sauce 62 Boiled Guillemot with Curry Soup 31 Fish Patties 63 Roast Skinned Guillemot 32 Rockfish in Coconut 64 Eider Duck Breast Fillets With Grapes 34 Fish Soup 65 Guillemot Liver Paté 35 Fish Soup with Curry 66 Seal 36 Fish Soup with Shrimp 67 Seal Meatballs 37 Thick Fish Soup with 68 Pot Roasted Seal Kujak 38 Boiled Halibut with Creamed Spinach 70 Whale 39 Oven Roasted Halibut with Cream and Lemon 71 Fried Narwhale 40 Marinated Greenland Halibut Fins 72 Boiled Walrus 40 Capelin 73 Qiporaq of Minke Whale in Vinegar 41 Capelin in Tomato Sauce 74 Whale Meatloaf 42 Salted Male Capelin in Angelica Marinade 74

2 3 Roasted Capelin in Marinade 75 Ansos Crowberry Fromage 104 Marinated Female Capelin with Roe 76 Apple Crowberry Dessert 105 Salted Male Capelin Filets in Orange Marinade 77 Crowberry Garnish 106 Dried Capelin Crisps 78 Lightly Spiced Crowberry Apple Marmalade 107 Shrimp and Cauliflower Gratin 79 Crowberry Jam 108 Hardenbergs Garlic Shrimp 80 Blubber Conserved Crowberries 108 Blue mussels 81 Crowberries with Cod Liver 108 Mussels in Marinade 82 Blueberry Jam 109 Grilled Blue Mussels 83 Blueberry Fool 110 Butter Roasted Mussels 83 Cranberry Jam 111 Lump Fish Roe 84 Sugar Stirred Cranberries 112 Cleaning the roe 85 Cranberry Parfait 113 Roe on Toast 85 Bluebell Jelly 114 Lumpfish Roe with Smoked Char 86 Sorrel as a Condiment for Fish 115 Lumpfish Roe with Dressing 86 Sorrel 115 Mushrooms 87 Dandelion Leaves with Bacon 116 Sautéed Mushrooms 90 Salad of Greenlandic Plants 116 Stewed Mushrooms 91 Blubber Conserved Arctic Root 117 Mushroom Side Dish for Meat Dishes 92 Herbs 118 Village Soup 93 Thickening 121 Gravies 94 Contributors 123 Greenlandic Salad 95 Pickled Turnips 96 Colophon 124 Angelica 97 Picked Angelica 98 Angelica Jam 99 Angelica Water 99 Candied Angelica 100 Angelica Cake 100 Angelica Pie 101 Berries 102 Crowberry Pie 103

4 5 Preface The idea for this cookbook started several years ago. Nina Spore contributions. At the end of the book there is a list of contributors Kreutzmann, who has made illustrations and graphical design for with a reference to their recipes. In addition I’d like to thank the this book, did as a final project at the Danish school of Design cooks and owners of the restaurant Nipisa in Nuuk, Rune Collin make an outline for a Greenlandic cookbook. At the same time I and Gitte Nestel. Their restaurant is based on using Greenland's had a wish to preserve and disseminate my mother Alma Olsen’s own ingredients which they prepare and serve in the most deli­ experiences using Greenlandic ingredients in cooking. She is emi­ cious way. They have read through the recipes and have added nent in a kitchen and known for serving the most delicious food to some tips, amongst other things the part about different thickening her guests. Much of her knowledge about preparation of agents. Greenlandic food she got from her mother Sara Rosing who, as a minister's wife, had a representative role for travelers, and there­ It is my hope that this collection of many people’s experiences with fore developed her own kitchen style with the limited ingredients our products will inspire others