In Iceland, foods are also used as cures. Icelanders believe that to cure brennivin or black magic; one has to eat the head of a sheep. Ram’s head is a famous delicacy among the Icelanders, and the following is a reflection on this rare treat.
Sheep head, also known as Svi is the traditional Icelandic where the sheep’s head is cut into two halves, de-furred boiled and then served with other accompaniments. The idea originally comes from the Icelanders’ notion that no slaughtered animal can be left for waste. Sheep head is among one of the traditional Icelandic food that is served as a buffet during mid-winter festivals. The lamb’s brain is used to make brawn head cheese or sviasulta that is employed in the manufacture of whey pickled gelatinous loaves. Such dishes have also surfaced in Western Nordic countries and some parts of Faroe Islands and the Norway seyahøvd smalahove district.
Sheep head is a common dish in most Iceland restaurants. Many citizens of Iceland prefer the dish, which is prepared in little pre-cooked grocery stores known as Melabúin. Supermarkets also sell sheep heads in frozen containers. The head is eaten whole except the brain. The brain is scooped off and used to make delicacies like bread. The tongue and cheek are most preferable parts; even the eyes are sweet as well. The sheep head tastes just like mutton; it’s only the presentation that may put people off. At the Fast and Good Fljótt og Gott cafeteria in Iceland’s Reykjavik BSI bus terminal, this delicacy is served daily and can even be acquired at the drive-through counter. Also available is sheep head jam (sviasulta), prepared by cooking the chopped meat from cooked sheep heads and pressing it into molds to cool. In this way, it can be served as a bread topping. In Iceland, thousands of
In some parts, sheep’s ears or svi are considered taboo, and many superstitions accompany it, most people believing that when you eat animals’ ears, you are accused of theft. Some even think that unless you break the small bone below the sheep’s tongue, a child cannot reach full maturity. New visitors to Iceland are most dismayed by this delicacy, and many leave to tell of this exotic cuisine. Most visitors are surprised by the sheep’s head, which considers as the most barbaric dish.
However, after getting used to the dish, most visitors get up there, on the top table to pull the sheep’s jaw apart and stab the fat meats with a fork in an eating frenzy. It’s not bad at all; the check has the most meat, is tasty and rather tender. It even tastes better when dipped in some rhubarb jelly. Just make sure also not to leave the eyes as they are one of the most appetizing parts. While in one of the Iceland’s restaurants, you can give it a try and just make sure that you won’t stare into your meal’s “eyes’ for too long. Try to keep yourself busy with the cheeks though.
In Iceland, sheep head is a famous delicacy. Most restaurants serve this meal, which can also be bought in supermarkets and other stores. Quite surprisingly, the lamb’s cheek and tongue are most delicious. Icelanders also prefer the sheep’s eye, to them sheep head not only serves as a delicacy but also as a healing agent against black magic.
Greenland’s traditional cuisine is mainly based on meats from birds, fish, game and marine mammals. This food menu is greatly influenced by the Danish and Canadian international cuisines that have significant protein levels. When the weather is milder in summer, meals in Greenland are eaten outdoors. This work presents an exciting “tasting’ adventure trip around Greenland’s richly diversified cuisine.
For many generations, Greenland has relied on game, marine mammal, fish and bird meats for food. Meat provides great nourishment and content diet energy that sustains life on the harsh Arctic winter that demands more regarding energy reservation. Greenlandic culinary culture is closely associated to the community’s old hunting social solidarity where every catch is equally shared. Food has been recognized as Greenlanders hospitality characteristic.
Guests in Greenland are likely to taste all kinds of meat on the traditional Greenlandic food buffet. Most restaurants have these traditional meat menus that incorporate Greenlandic ingredients like halibut, casserole. Meat food with Greenlandic ingredients gives a sensual culinary experience. It is always too easy to get the meat since most game, marine animals and fish that freely roam the natural arctic environment in Greenland.
Out of need the sea naturally overflows with different species of Arctic mammals and fish that provide most of the Greenlandic meat food. In fact, the sea is an extensive gastronomic range for the Greenlander’s that they name settlements and landforms after sea characteristics. Like the Ammassalik meaning the capelin fish place and Kapisillit that translates to the place with salmon. Hence, the waters in Greenland create the large tasty stock of Greenland cuisine.
Greenland’s plant cuisine is composed of crowberries and Blueberries that when harvested in autumn, are in desserts and garnished cakes. These berry compote dishes accompany most meat meals. Seaweed is also used as a food alternative during the winter. During the summer Greenland lousewort, roseroot and fireweed leaves are gathered for food. There are scarce green vegetables in Greenland because of the harsh climate. But, farmers in Greenland have started experimenting with new crops like potatoes, onions, rice and broccoli.
Several herbs including the Greenland magical silence form part of the cuisine in Greenland. Angelica seasoning is also part of the Greenlandic staple cuisine. However, most Greenland dishes do not comprise of spices, and where they used, it is sparing.
A famous Greenlandic dinner drink is coffee. Greenlandic coffee consists of hot coffee, Grand Marnier, whiskey whipped cream and Kahlúa that is served in a Bordeaux glass. The coffee is served exceptionally hot. Ice beer also forms part of the cuisine, and it comprises of an almost two millennia Arctic natural ice harvested glaciers. This drink is manufactured at the Narsaq Brewhouse in Greenland. Other brands of ice beer include the Icefiord Bryghus, Nuuk, and Bryghus that use frozen water. Both Angelica and crowberries are incorporated into these alcohol Icefiord drinks. Most brewing restrictions have been abolished, and there are much more drinks that form part of the menu.
The traditional cuisine in Greenland is composed of meats from birds, fish, game and marine mammals. The sea provides most of these meats. Nonetheless, Greenland also offers plenty of other plant dishes including plant fruits, herbs and seasoning, and beverages like coffee and beer.