Ingredients with Measurements:
- 2 lbs of igunaq (fermented walrus meat)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups of water
- 2 cups of beef broth
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tsp of thyme
- 1 bay leaf
- 2 potatoes, peeled and diced
- 1 cup of frozen peas
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the igunaq under cold running water and soak it in cold water overnight to remove excess salt.
2. Drain the igunaq and cut it into small pieces.
3. In a large pot, sauté the onion, carrots, and celery until they are soft.
4. Add the igunaq to the pot and cook for 10 minutes.
5. Add the water, beef broth, salt, black pepper, thyme, and bay leaf to the pot.
6. Bring the stew to a boil, then reduce the heat and let it simmer for 1 hour.
7. Add the diced potatoes and frozen peas to the pot and continue to simmer for another 30 minutes or until the potatoes are tender.
8. Remove the bay leaf from the pot and serve the stew hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 30g
Protein: 35g
Substitutions for ingredients:
- If you can't find igunaq, you can substitute it with salted beef or pork.
- You can use chicken broth instead of beef broth.
Variations:
- Add other vegetables such as corn or green beans.
- Use different herbs and spices such as rosemary or paprika.
Tips and tricks:
- Soaking the igunaq overnight will help remove the excess salt.
- If the stew is too thick, add more water or broth.
- Serve the stew with bread or crackers.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over low heat until it is heated through.
Presentation ideas:
Serve the stew in bowls with a spoon.
Garnishes:
Garnish the stew with chopped parsley or green onions.
Pairings:
Serve the stew with a side salad or bread.
Suggested side dishes:
- Green salad
- Cornbread
- Biscuits
Troubleshooting advice:
- If the stew is too salty, add more water or broth.
- If the stew is too thin, let it simmer for longer to thicken.
Food safety advice:
- Make sure the igunaq is properly rinsed and soaked to remove excess salt.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Igunaq stew is a traditional Inuit dish that has been eaten for centuries.
Flavor profiles:
The stew has a savory and salty flavor with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the stew hot with bread or crackers.
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Region: Inuit