Traditional Greenlandic food is based on fish and seafood.
The most popular ingredients of a Greenlandic dish are (the eyes, kidneys, or hearts of) walruses, seals and whales - yum!!!
Most vegetables and fruits included in Greenland’s cuisine are imported. Local dishes also include crab, shrimp, caribou, musk ox and arctic fox.
There are numerous ingredients, introduced in Greenlandic cuisine from Denmark cuisine, such as mushrooms, red or white cabbage, onion, dill and mayonnaise.
Find a Greenlandic recipe and post it here (be sure to add the source).
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Description EditServes 4
Ingredients Edit■400 g (14 oz) prawns
Pasta dough Edit
■200 g (7 oz) flour
■2 eggs
■a little water
■½ dl (1.5 fl. oz) oil
Vinaigrette Edit
■1 dl (3 fl. oz) olive oil
■1 dl (3 fl. oz) balsamic vinegar
■salt and pepper
Vegetables Edit
■½ red pepper
■½ green pepper
■400 g (14 oz) tomatoes
■a little rose pepper
■a little fresh coriander
Directions EditPasta dough Edit
1.Put the flour into a bowl, make a hollow in the middle and break the eggs into this hollow.
2.Add water and a little oil.
3.Knead the pasta dough and run it through a pasta machine.
4.Put the pasta aside.
Vinaigrette Edit
1.Mix the balsamic vinegar and the olive oil and season with salt and pepper.
Vegetables Edit
1.Cut the peppers into small cubes and blanch them.
2.Blanch the tomatoes, remove the skin and seeds and cut the flesh into cubes.
3.Chop the coriander.
4.Boil the tagliatelle in lightly salted water for approx. 5 minutes.
5.Sauté the prawns in olive oil and balsamic vinegar; let it simmer for approx. 2 minutes.
Serving Edit
1.Put the tagliatelle on a plate and mix with pepper, tomato and coriander.
2.Sprinkle the prawns on top.
French-Greenlandic Fish Stew or “French-Greenlandic bouillabaisse”
For 8 people:
2,5 kg to 3 kg of Greenlandic fish: Arctic char , Greenland cod or Atlantic cod, Spotted
wolffish, Atlantic redfish, Greenland halibut…
500 g of shelled Greenland prawns
1,5 kg to 2 kg potatoes
1 tin of chopped tomatoes
2 to 3 tablespoons tomato purée
8 tablespoons olive oil
1 small glass of white wine
2 large onions
4 garlic cloves
1 angelica stick
1 sprig of Arctic thyme
1 bay leaf
1 sprig of parsley
1 pinch of saffron
1 tablespoon paprika
Start by washing, scaling and cutting the fish into small pieces. Slice the onion, crush the
garlic (without peeling it) with a knife handle. Finely slice the angelica stick.
www.ipiutaq.gl/sites/ipiutaq/pages/upload/.../recipebouillabaisse.pdf
Individual Flourless Apple Crisp
Ingredients
3 large organic honey crisp apples (or 6 medium granny smith)
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves
½ tsp ground nutmeg
½ Cup agave nectar or honey
1 Tbsp arrowroot powder
2 ¼ Cup gluten free rolled oats
1 Cup almonds, crushed
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ Cup agave nectar or honey
2 Tbsp grapeseed oil
1 tsp vanilla extract (gluten free)
12 muffin tins
1 muffin pan
Directions
1.Preheat the oven to 300˚.
2.Peel and chop the apples into bite-sized pieces.
3.In a large saucepan over medium heat, mix the apples, first round of cinnamon, ginger, cloves, nutmeg, agave nectar (or honey), and arrowroot powder.
4.Cook this, stirring every minute or so for about 10-12 minutes (the liquid should be thick and bubbly and the apples should be a little crisp).
5.In the meantime, in a medium-sized mixing bowl, stir together the oats, almonds, second round of cinnamon, nutmeg, and ginger.
6.Add the second round of agave nectar (or honey), oil and vanilla extract and stir until well combined.
7.Prepare the muffin tins in the muffin pan.
8.Fill each tin about 2/3 of the way full with the hot apple mixture.
9.Top each tin with enough of the granola mixture so that it’s even with the top of the muffin tin (make sure you can see some of the paper so its easy to pull out of the pan after its done).
10.Place the muffin pan in the oven for 40-45 minutes, checking every 15 minutes to make sure its not getting too brown.
11.Pull the pan out of the oven and let it sit for at least 15 minutes. Serve. This makes 12 individual apple crisps.
a geendlandic recipe for a peppermint iceberg puffs desert is
3 fresh egg whites
1 c. sugar
1/3 tsp. salt
1 1/4 tsp. vinegar
1 Tbsp. peppermint schnapps
1/2 c. crushed peppermint candy
Directions
Beat egg whites at high speed till very stiff, about 4 min. Reduce to medium speed and add in sugar gradually, then salt and vinegar. Continue beating till very creamy, about 4 or possibly 5 min, stirring in schnapps during the final seconds.
Cover a large cookie sheet with wax or possibly parchment paper, and using a spoon, shape into mounds 2 inches apart (makes about 8). Sprinkle tops with crushed peppermint candy. Using a butter knife, swirl carefully from the bottom up and make a peak at top. A tiny drop of red food coloring (or possibly beet juice) can make the swirling more decorative but this is entirely optional.
Bake at 275
http://cookeatshare.com/recipes/peppermint-iceberg-puffs-dessert-6273
Summer casserole with Greenland halibut
A delicious Greenlandic fish dish
Ingredients
1 kg (2.2 lb) Greenland halibut
1 large onion
1/4 celeriac
1 large leak
2 carrots
2 dl (6.76 fl. oz.) dry white wine
2 egg yolks
2 tablespoons of butter
3 dl (10.14 fl. oz.) fish bouillon
1.5 dl (5.07 fl. oz.) cream
2 lemons
salt and freshly grated nutmeg
Directions
Cut the halibut into small pieces and cover with lemon juice. Melt the butter in a thick-bottomed casserole and steam the peeled and chopped vegetables for around 8 minutes. Then put the pieces of fish into the casserole and pour in the bouillon. Steam for a further 15 minutes. Mix the egg yolks with the cream and a little salt. Gradually pour 1 dl (3½ fl. oz.) of the fish bouillon from the casserole into the cream and then return it carefully to the fish casserole. Season with salt and grated nutmeg. Bon appetit!
Source: http://www.greenland.com/tourist/culture/greenlandic-cuisine/summer-casserole-with-greenland-halibut.aspx?lang=en
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