Kiwiak is a delicacy dish of the peoples of the Arctic latitudes living in the territory from Chukotka to Greenland. The cooking method is very distinctive, as are the products.
It is necessary
- - carcass of a seal;
- - several small local birds.
Instructions
Step 1
Kiwiak is food prepared by the Eskimos for a big holiday, namely Christmas. According to legend, the recipe for this exotic dish was passed on to the ancestors of the Greenlanders by the supreme god of the pantheon Asatru - Odin. Cooking begins seven months before the event, which is exactly how long it takes to complete the "conservation" process. Kiwiak has nothing to do with kiwi and is one of the most unusual dishes in the world. An important point is maintaining a certain temperature for high-quality "marinating".
Step 2
First you need to catch a seal or a walrus, and also catch birds (at least 20 pieces, usually about 400 pieces are required). Various birds can be used, but most often gulls or guillemots. The seal is used exclusively young for the dish.
Step 3
Cut off the head of a seal to form a carcass. Do not gut, all the insides must remain intact, including the intestines.
Step 4
It is necessary to rip open the belly and fill the carcass with unpicked and unpicked dead birds of the aubergine family. It is important that the birds are intact.
Step 5
It is necessary to release air from the carcass and sew it up. The incisions on the skin of a seal or walrus must be processed, that is, carefully covered with lard, to prevent sap from leaking out and better tightness.
Step 6
After all the preparations are over, it is necessary to clear the snow and cut a hole the size of the stuffed carcass of a pinniped animal. Then you need to bury the resulting dish in snow and ice, put a press on top, most often one or more stone acts in this role, and leave it for seven months. In permafrost, the enzymes of gulls or guillemots will interact with the insides of the seal, especially with the guts, and process them - this gives a specific taste.
Step 7
When the dish is cooked, it is served exclusively in the fresh air, because it has a very pungent and strongly specific smell.
Step 8
The carcass is ripped open. Fermented birds are plucked, sometimes skinned and examined for worms, and only then eaten raw with bones and entrails. The head must be bitten off, and the insides sucked. The taste of this dish resembles a spicy, strongly aged cheese.
Step 9
This dish is known among the local people, and it is also allowed to try courageous tourists. Kiwiak, consisting of rotten and rotten meat, contains cadaveric poison and if a person does not use it since childhood, then it is very dangerous to life and health.
