Difference between revisions of "Ngeyv cuisine"
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'''Gaanquosu''' is a blood sausage made with reindeer blood and suet cooked with herbs (e.g. ''Mentha dahurica'') in a reindeer intestine. Birch phloem is traditionally used as filler, although urban Ngeyv cuisine may use barley or rye flour instead. | '''Gaanquosu''' is a blood sausage made with reindeer blood and suet cooked with herbs (e.g. ''Mentha dahurica'') in a reindeer intestine. Birch phloem is traditionally used as filler, although urban Ngeyv cuisine may use barley or rye flour instead. | ||
'''Kantsivɂdurɂ''' is a reindeer jerky made by hanging strips of meat on the saddle of reindeer and allowing it to dry naturally while the herds move | '''Kantsivɂdurɂ''' is a reindeer jerky made by hanging strips of meat on the saddle of reindeer and allowing it to dry naturally while the herds move. The word ''kantsivɂdurɂ'' means "meat by way of horse," and is a reference to the traditional Mahavic jerky making technique which uses horses in a similar fashion. | ||
'''Maapeip''' is a reindeer head cheese. | '''Maapeip''' is a reindeer head cheese. | ||
[[Category:Culture of Ngeyvger]] [[Category:National cuisines]] | [[Category:Culture of Ngeyvger]] [[Category:National cuisines]] | ||
Latest revision as of 23:37, 19 September 2022
The cuisine of Ngeyvger has a heavy emphasis on meat and animal products, due to the (sub)arctic climate, lack of agriculture, and high price of imported plant-based foods.
Fruits and vegetables
The fruits and vegetables used in traditional Ngeyv cuisine are wild-foraged. These include purple saxifrage, hardy kiwi, northern bedstraw, arctic heather, Caragana arborescens, alpine bistort roots, and ravenberry.
Dishes
Gaanquosu is a blood sausage made with reindeer blood and suet cooked with herbs (e.g. Mentha dahurica) in a reindeer intestine. Birch phloem is traditionally used as filler, although urban Ngeyv cuisine may use barley or rye flour instead.
Kantsivɂdurɂ is a reindeer jerky made by hanging strips of meat on the saddle of reindeer and allowing it to dry naturally while the herds move. The word kantsivɂdurɂ means "meat by way of horse," and is a reference to the traditional Mahavic jerky making technique which uses horses in a similar fashion.
Maapeip is a reindeer head cheese.