Ngeyv cuisine

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 placing meat between a reindeer's back and its saddle, and allowing the weight of a rider or of packs to compress the meat. The reindeer's sweat naturally cures the meat. 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.