Kiviak, a unique and traditional Greenlandic dish, is an intriguing aspect of the Arctic nation’s culinary heritage. Known for its distinct preparation method and unusual ingredients, Kiviak stands as one of Greenland’s most controversial foods. The dish, loved by some and feared by others, is an important part of Greenlandic culture. In this blog post, we will dive deep into the history, preparation, and cultural significance of Kiviak, as well as explore how this traditional food connects Greenlanders to their environment and history.
What is Kiviak?
Kiviak is a traditional Greenlandic dish made by fermenting small seabirds, typically the auks (a type of bird in the Alcidae family), inside a hollowed-out seal carcass. The birds are carefully stuffed into the seal, and the whole creation is sealed shut and buried under the ground to ferment for several months. Once ready, the fermented birds are dug up and eaten, usually during special occasions or feasts.
The process of making Kiviak has been passed down through generations in Greenland, and it offers a remarkable insight into how the Inuit peoples of the Arctic regions adapted to the harsh climate and utilized their resources. Kiviak is a testament to the resourcefulness and ingenuity of the people who lived in an environment where food preservation was essential for survival during the long, cold winters.
The Preparation of Kiviak
The preparation of Kiviak is a fascinating and meticulous process that requires patience and precision. Here is a step-by-step guide to how Kiviak is traditionally made:
- Catch the Auks: The first step in making Kiviak involves hunting the auk birds. Traditionally, these birds were caught during the summer months. The auks are small, typically weighing around 300-500 grams each, making them manageable to prepare.
- Hollow the Seal: Once the birds are caught, a seal is then harvested. Seals, particularly the ringed seal, are commonly used in Greenlandic cuisine and are a vital resource for local communities. The seal is carefully gutted, and its internal organs are removed, leaving behind a hollow cavity.
- Stuff the Auks: The auks are placed inside the seal’s cavity, carefully arranged so that they fill up the space completely. The birds are not plucked, leaving their feathers intact. They are then placed in the seal’s body in a way that ensures they are tightly packed.
- Seal the Seal: After the birds are packed inside the seal, the body of the seal is sewn shut, sealing the contents inside. This step ensures that the birds remain sealed off from the air, which is crucial for the fermentation process.
- Fermenting Process: Once the seal is sealed up, the entire creation is buried in the ground for a period of several months—typically between three to six months. The cold, natural environment of Greenland is ideal for this fermentation process, where the birds undergo a natural fermentation, preserving them for long-term storage.
- Uncover and Eat: After the fermentation period is complete, the Kiviak is dug up from its burial site. The outer seal skin may have started to decay, but the birds inside are usually well-preserved, having fermented into a pungent, smelly delicacy. To eat Kiviak, the birds are removed from the seal and eaten raw, often accompanied by traditional Greenlandic bread or other foods.
The Taste of Kiviak
Kiviak has a distinctive and acquired taste. The fermentation process produces a strong, sour odor that is not for the faint-hearted. The birds, while fermented, retain much of their original form, meaning they are often consumed with their feathers and bones intact. The texture is often described as soft and greasy, and the taste is intensely gamey and tangy due to the fermentation.
For many people in Greenland, Kiviak is a cherished food, evoking memories of childhood and cultural traditions. However, the dish can be off-putting to outsiders, especially those not accustomed to fermented foods or unfamiliar with the methods of preservation used in Arctic regions.
The Cultural Significance of Kiviak
Kiviak is more than just a dish; it is a cultural artifact deeply embedded in Greenland’s traditions and history. The practice of making Kiviak speaks to the resilience of the Greenlandic people and their close relationship with the land and sea. The dish was historically important because it allowed people to survive the long, dark winters when fresh food was scarce.
In the past, making Kiviak was an important community event. People would gather to hunt and prepare the birds, and the fermentation process was often a shared experience. The consumption of Kiviak during special events or celebrations, such as feasts or family gatherings, became a symbolic act of connection and survival.
Additionally, Kiviak is an example of the Inuit peoples’ deep understanding of their environment. In a place where the growing season is short, and hunting is difficult, the people of Greenland developed food preservation methods like Kiviak that allowed them to store food for months or even years. These survival tactics were vital to sustaining the Greenlandic population through times of extreme weather and seasonal scarcity.
Kiviak in Modern Times
In modern times, Kiviak is less common due to the influence of globalization and the availability of other food sources. However, it still holds a special place in the hearts of many Greenlanders, especially during traditional festivals and celebrations. The dish is not typically eaten daily but is often reserved for special occasions or served to guests who are curious about Greenlandic culture.
There is also a growing interest in Kiviak from international food enthusiasts and chefs who seek to explore unique and unusual foods from around the world. Some travelers and adventurers, drawn by the allure of unusual culinary experiences, have sought to try Kiviak as part of their journey to Greenland.
Despite the occasional fascination from outsiders, Kiviak remains a deeply personal and meaningful food for Greenlanders. It represents the continuity of cultural practices, the adaptation to a challenging environment, and a connection to the history of the region.
Conclusion
Kiviak is more than just a food; it is a part of Greenland’s cultural and historical identity. This fermented bird dish, once essential for survival during the harsh winters, continues to be a significant tradition in the modern-day. Through the preparation and consumption of Kiviak, the people of Greenland maintain a link to their ancestors, their environment, and their resilient spirit.
Whether loved or loathed, Kiviak is a reminder of the ingenuity and resourcefulness required to thrive in one of the most challenging climates on Earth. For those willing to try it, Kiviak offers a taste of Greenland’s past, a connection to its people, and a glimpse into a world where food preservation was a matter of life and death.