Niqiliurniq

Micah Arreak is currently a researcher and translator for Inuit IQ and Oral History at Nunavut Arctic College. She has a great interest in preserving and transmitting cultural knowledge. Her grandmother, Letia Ajaqqut Panikpachoocho, instilled in her a love of baking bread and bunsand making Inuit traditional foods like “alu,” a dessert made from caribou fat and blueberries. Micah wishes to pass down the knowledge that her ancestors freely gave her and inspire people to carry on this Inuit wisdom by mixing and matching traditional and foreign foods for a better life. Her favourite food is caribou meat, but she could survive on just aged meat or dried meats like nikku, qasaarraq, pissi, aujalisaq, and niqittannak. Annie Désilets’s love story with Nunavut and admiration for Inuit culture started in 2008. Since then, she has developed a passion for cooking and nutrition which she honed by studying at the Institute of Tourism and Hotellerie of Québec. She believes that a homemade lifestyle can be a great source of happiness and hopes to share this vision through this book, making a bridge between her knowledge of Inuit country food and cooking techniques. Lucy Kappianaq started cooking at a very early age while helping her mother. As a result, she has become a self-taught cook with a particular interest in world cuisine. She loves to try new recipes and integrate her personal touch of fusion. Glenda Kripanik grew up eating and enjoying homemade cooked food. She’s open-minded and is one to always try new things. This has brought Glenda to experiment with her own cooking. She especially enjoys traditional food, her favourite delicacies being maktak and seal. Kanadaise Uyarasuk has been cooking for 32 years and is famous in her community for her homemade pies. She learned some of her cooking skills from a chef from New York City years back. In 1999, Kanadaise, along with two other women, cooked a feast for the entire community of Igloolik for the celebrations surrounding the creation of Nunavut.

INTRODUCTION

CHANGES COME WITH KNOWLEDGE

IN THE KITCHEN

FOOD SAFETY

IMAQ
Arctic Char
Chips
Chowder
Florentine

Loaf
Oven Baked
Pizza
Sandwich
Smoked
Tartare

Maktak
Salad
Stew

Seal
Steak
Tartare
Sauté (with Teriyaki sauce)

NUNA
Caribou
Alu
Chili
Meatloaf (with Mashed Potatoes)
Ramen Soup
Ribs
Roast (with Sweet Potato Wedges)
Shepherd’s Pie
Stew
Stroganof
Sweet and Sour Meatballs (with Rice)
Tournedos Bites (with BBQ sauce)

Manniit
Potato Salad with Wild Eggs
Boiled Egg

Qunguliq
Fruit Salad
Sweet and Salty Salad

Berries
Blueberry Grunt
Blueberry Pie
Crowberry Pancakes
Tea Alugaksaq

PALAUGAAT
Baked Bannock
Grandma Ajaqqut’s Bread
Ingulagaq (Deep-Fried Bannock)
Tea Biscuits with Labrador Tea


SUBSTITUTIONS

COLLABORATORS

ACKNOWLEDGEMENTS

REFERENCES