I cultivate my Arctic cuisine from a “garden” filled with the taste and aroma found in the delightful Greenlandic natural products from both the sea and from Greenland’s natural surroundings. I find unnumbered possibilities and am inspired by many of the ingredients found in this garden: Arctic flowers and spices such as qajaasat (a resinous leaf), cranberry flower, juniper plants amongst many others. There are also many types of fish, meat, berries and kvane (a sort of Arctic rhubarb or celery), each offering its own culinary delights. Musk ox, lamb, caribou, sea foul, salmon, lumpfish and its caviar – all present themselves in our modern world from this almost unknown pantry, yet unmined of its delights.
It is important for me to utilize these riches which our forefathers have offered as a form of cultural heritage. The Arctic kitchen consists not only of dried fish and blubber. I find great diversity in food and mix freely the raw ingredients in my modern kitchen so that the food I serve is exciting, a culinary treat and healthy.
In this way I teach and inspire others to be engaged in the Arctic cuisine. Through the food I prepare and serve, I obtain a sense of sharing my land and its riches, not only with my countrymen, but with the many guests from outside the country who come to experience this land.
I am happy in my kitchen, and love lamb and turnips. I am extremely thankful and happy that others can enjoy this as well.
