Salads & starters

Igunaq (iguaq)

Igunaq is walrus or seal meat fermented then air-dried, a traditional food of the Inuit of Greenland. The flesh turns dark, dry and strongly flavoured, and it is eaten in thin strips as a snack or side dish.

30 min
4 servings
Medium
Budget-friendly
🇬🇱 Greenland

Made it? Rate this recipe

Save to favorites Add to my shopping list

Ingredients

1 kg Seal or walrus meat, in large pieces
150 g Fine salt
2 tbsp Sugar
1 tsp Ground black pepper

Spices & seasoning

1 tsp White pepper

Optional extras

1 Drizzle of neutral oil

On the side

100 g Rye bread

Instructions

Cut the meat into large pieces about 20 to 30 cm long, without cutting them all the way through, and rub them generously with salt.
Place the pieces in a glass or stainless steel container, cover and leave in the fridge for 3 days, turning them each day.
Rinse the meat quickly in cold water, then drain it and rub it with the sugar and pepper.
Hang the pieces in a cool, airy place out of reach of flies, between 4 and 8 °C, for 2 to 3 weeks.
Check the surface regularly: a dry brownish crust should form, and a slight smell of ammonia is normal.
When the meat is firm and dry to the touch, cut it into thin strips.
Serve the strips at room temperature, on their own or with rye bread.