Greenland (N. America) – 12 September 2021

Greenland is located in the continent of North America. It has the Arctic Ocean to the north, Norway, Sweden, and Finland to the far northeast, Iceland to the east, the Atlantic Ocean and Canada to the south, the Arctic Ocean and the United States to the far west, and Russia to the far northwest. Greenland is still part of the Kingdom of Denmark.

The capital is Nuuk.

The official language is Greenlandic.

The climate is influenced by the Gulf Stream and the weather changes rapidly. Average temperatures in the winter (January) are -30F to low 20’s. The average temperatures in the summer (July) are mid-40sF.

The staple foods are fish (whale, seal, clams and anything from the ocean); rice, sirloin, veal, reindeer, musk ox, and most non-animal-based products are imported (https://theculturetrip.com/north-america/greenland/articles/greenlandic-cuisine-exploring-the-flavours-of-the-arctic-circle/):

https://www.britannica.com/place/Greenland

NUTAAQ COD WITH KALE, MUSHROOMS AND GINGER (https://www.royalgreenland.com/en-us/foodservice/recipes/atlantic-cod-nutaaq-cod-with-kale-mushrooms-and-ginger/):

  • 4 lbs Nutaaq cod fillet
  • 3 egg yolks
  • 1 tsp salt
  • 1-1/4 C whipping cream
  • 1 C parsley, finely chopped
  • 1/3 C butter
  • 9 C kale, washed and cleaned
  • 14 C approx. mixed mushrooms
  • 2/3 C butter
  • 8-10 cm piece of whole ginger, peeled and cut into thin slices
  • 1-1/4 C soya sauce
  • ½ C olive oil
  • Salt and coarse ground pepper
  1. Cut 20 cod fillets from the widest part of the fish (10 with skin and 10 without). Tail pieces without skin (approx. ½ lb) can also be cut off.
  2. Blend the tail pieces with salt in a food processor. Add egg yolks and blend again. Add cream while mixing. Finally, add parsley, salt and pepper until you have an even mass.
  3. Spread the fish mass onto the 10 skinless cod fillets on one side and place on a greased baking tray in the oven at 325F for about 8-10 minutes.
  4. On the remaining pieces of cod, scratch into the skin and season with salt and pepper. Fry in butter with the skin side down on an even heat. Turn once the skin is golden and crispy. Fry for one last moment until the fish is done.
  5. Coarsely slice the mushrooms and sear in butter in a pan until golden, then season with salt and pepper. Lightly pluck apart the kale and add to boiling salted water for about 1 minute.
  6. Peel the ginger and slice into thin strips, and boil with soya sauce and coarsely ground pepper until about 2/3 remains. Remove from the heat and whisk in the olive oil.
  7. Arrange the kale and mushrooms on the plates and place the two fish fillets on top. Distribute the soya-ginger sauce over the top. Serve with whole meal bread if you wish.
Here is my version of the cod, however I used fresh cod since I could not find Nutaaq. It had amazing flavor and the kale and mushrooms really added great flavor! The soya and ginger sauce over the top also added another level of flavor!

KALAALLIT KAAGIAT CAKE (https://globalkitchentravels.com/kalaallit-kaagiat-greenlandic-cake/):

  • ½ C sugar
  • ½ C raisins
  • ½ C butter
  • 1 C boiling water
  • 2-1/4 tsp dry active yeast
  • ¼ C lukewarm water (110 – 120F)
  • 3~3-3/4 C all-purpose flour
  • 1 TBSP milk
  • 1 TBSP confectioner’s sugar
  • ¼ tsp ground cardamom
  1. Place sugar, raisins and butter in a large bowl. Add boiling water and leave until butter melts.
  2. Meanwhile, in a small bowl, dissolve a ¼ tsp sugar in the lukewarm water. Sprinkle yeast on top and leave 5-10 minutes until it becomes foamy.
  3. Add yeast to the other ingredients and mix to combine.
  4. Add 2 C flour and mix until you have a shaggy dough.
  5. Add the remaining flour, a little at a time, until you have a soft and elastic dough. Knead well for 5 minutes.
  6. Place in a lightly greased bowl. Cover loosely with plastic wrap and a clean kitchen towel.
  7. Leave to rise for about 1 hour until doubled in size.
  8. Preheat oven to 400F.
  9. Place parchment paper on a cookie sheet and spray with non-stick spray.
  10. Shape dough into a round and place on the cookie sheet. Cover with a towel and leave to rise for 30 minutes.
  11. Brush the top with milk and bake for 30 minutes.
  12. Reduce oven to 350F. Bake for another 15-30 minutes, until it sounds hollow when tapped.
  13. In a small bowl, combine the confectioner’s sugar and the cardamom.
  14. Dust over the cake.
  15. This is halfway in between a cake and a bread.
  16. It is too sweet to be a sandwich bread, but it’s not quite sweet enough to be a sweet bread to eat on its own. However, when spread with some jam, it added just the little extra sweetness it needed and was perfect.
This is the Kalaallit Kaagiat Cake. It truly is more of a bread than a cake, but it is really good with jam or all alone! I loved the confectioner’s sugar and cardamom flavor on top also!!

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