Greenlandic cuisine

Greenlandic cuisine is traditionally based on meat from marine mammals, birds, and fish, and normally contains high levels of protein.

The soup often includes onions and potatoes, and is simply seasoned with salt and pepper, or bay leaf.

Global warming has shifted the migration of Atlantic cod, allowing for commercial fishing off Greenland's east coast.

A traditional Inuit specialty is mattak, a Greenlandic term for the raw hide of narwhal or white whale.

[10] There are 21 species of birds that legally can be hunted in Greenland, although there are various restrictions (region, period, numbers or method) for several of them.

Among others, the Greenlandic Inuit hunt dovekie, common and king eider, ptarmigan, thick-billed murre, and a variety of sea gulls.

[6] During the summer, roseroot (Sedum rosea), fireweed (Epilobium) leaves, and Greenland lousewort (Pedicularis groenlandica) are gathered.

[7] Green vegetables are scarce but global climate change has slightly extended the growing season, so Greenlandic farmers are experimenting with new crops, such as broccoli.

It typically features hot coffee, whiskey, Kahlúa, Grand Marnier, and whipped cream.

In the capital Nuuk, the diversity is considerably higher and more consistent year-round than in smaller, more isolated places further north.