Greenland
Greenlandic cuisine is deeply rooted in the island's harsh Arctic environment and the traditional practices of its indigenous Inuit people. The diet primarily consists of locally sourced ingredients, reflecting a culture that has thrived despite challenging conditions. Seafood plays a central role, with dishes featuring a variety of fish such as halibut, cod, and Arctic char. Seal and whale meat are also significant staples, often consumed in multiple forms including raw, dried, or cooked. One of the most unique aspects of Greenlandic cuisine is the preparation and consumption of "mattak," which is whale skin with a thin layer of blubber. This dish is typically eaten raw and is valued for its high nutritional content, particularly in vitamins C and D. Another traditional food is "kiviak," which involves fermenting seabirds, usually auks, inside a hollowed-out seal carcass for several months. This fermented dish is considered a delicacy and is often consumed during special occasions. Reindeer, muskox, and hare are other important sources of protein. These meats are often prepared through smoking or drying, methods that preserve food for longer periods, essential in an environment where fresh produce is scarce. Berries and seaweeds add some variety to the otherwise meat-heavy diet, providing essential vitamins and minerals. In recent times, Greenlandic cuisine has started to incorporate more modern elements, influenced by Danish culinary practices due to Greenland's historical and political ties with Denmark. This fusion has led to the appearance of bread, dairy products, and other European ingredients in Greenlandic meals. However, the traditional elements remain strong, particularly in rural areas where the lifestyle is still closely tied to hunting and fishing.
