The cuisine of Svalbard-and-Jan-Mayen -
Europe Svalbard-and-Jan-Mayen SJ
The foods of Svalbard-and-Jan-MayenSvalbard and Jan Mayen are an extraterritorial part of Norway
Lapskaus A traditional type of Norwegian stew, you'll find this dish both on mainland Norway as well as the Svalbard archipelago. Made with meat (usually beef), potatoes and other vegetables, this thick stew is the ultimate comforting dish on an icy Arctic day.
Vaffelkake These delicious waffles are a favourite sweet treat in both mainland Norway and Svalbard, often made in the shape of a heart and served with jam.
Reindeer Commonly eaten in Greenland, reindeer is one of the game meats enjoyed by the locals, alongside smaller game such as snow hares and ptarmigan bird.
Snow Crabs These large crustaceans are commonly found in west Greenland, and have a bright orange outer shell with a subtly flavoured white meat.
Seifilet Fersk The Arctic region relies on the bounty of the ocean for many of its culinary staples. As such seifilet fersks (which translates to 'fresh fish filets') such as pollock, salmon, haddock and mackerel and can be steamed, grilled, poached or cured – the options are almost endless.
Norwegian Rissoles These tasty meatballs, also known as kjøttkakers, are another hearty Arctic dish you'll find in Svalbard.
Polarbröd Found throughout Sweden and Arctic Norway, Polarbröd is inspired by traditional flatbread, and is a staple accompaniment to many meals in the Arctic.
Suaasat Considered the national dish of Greenland, suaasat is a soup that is traditionally made from various meats such as seabird, seal, venison, reindeer and even whale meat. This hearty soup often contains potato and onion, as well as rice.
Tørrfisk Translating roughly to 'stockfish', tørrfisk is a type of dried cod that has been eaten since the days of the Vikings. The fish is dried in the open air on racks called stocks, before being stored inside to mature for up to 12 months.
Cooking in Svalbard-and-Jan-Mayen
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