Building Up: Southern Water Tribe Cuisine - Desserts & Miscellaneous
The Southern Water Tribe (SWT) is more strongly inspired by Inuit cultures than the Northern Water Tribe. For SWT food, I’ll be drawing from Inuit, Inupiat, Yupik, and Greenlandic cuisine.
Also known as Alaskan Ice Cream, this is probably the most well-known Inupiat and Yupik dish. Akutaq (Yupik and Inupiat for for “mixed together”) is traditionally made with whipped fat, boiled fish, and berries. Commonly used berries include cranberries, lingonberries, cloudberries, bearberries, and crowberries. A common variation of akutaq replaces the animal fat with shortening, leaves out the fish, and adds sugar to make it closer to a conventional ice cream dessert.
If akutaq is “Arctic Ice Cream”, then suvalik is “Arctic Fruit Salad”. It’s traditionally comprised of emulsified fish eggs and seal oil mixed with berries. It’s described as creamy and sweet. This dish is known in Yupik culture as qerpertaq.
As a side note, fish eggs are really good for you! They’re rich in vitamins A, D, E, and K2, as well as Omega fatty acids. In many native cultures, fish eggs are sun-dried and stored for consumption all throughout the year. The eggs are given to women to help ensure a healthy pregnancy and happy, well-nourished babies. In Alaska, Tlingit mothers feed salmon eggs to their infants at eight to nine months of age as one of their first solid foods.
Seal oil is rendered seal blubber. It is a common ingredient and condiment among all Inuit and Yupik peoples. Seal oil can be used fresh or fermented. It can also be used as a dipping sauce for dried meats.
Willow is a valuable food plant in the vegetation-scarce Alaskan tundra. Their young leaves, known as qimmirut in Inupiat, are seven to ten times higher in vitamin C than oranges. These leaves are soft and mellow in texture and taste. They can be eaten raw, dipped or preserved in seal oil, used to flavor meats and stews, or made into a tea. The young shoots (natatquq) are tender and rich in vitamins, as well. Finally, the willow’s inner bark (misruq) is said to be juicy and sweet, tasting somewhat like watermelon. Depending on the dialect, uqpik can refer to willows in general or feltleaf willows, specifically. Sura refers specifically to diamond willow.
Labrador Tea (Rhododendron Groenlandicum) is a low, evergreen shrub that can be found in Alaska, Canada, and Greenland. The leaves of the shrub are distinct for being green on top and orange on the underside. These leaves are what get steeped in hot water to create the medicinal tea. The tea is said to help prevent diabetes by significantly reducing blood glucose levels. In Inuktitut, it’s called mamaittuqutik. According to @smashesbutterflies444, the tea is called ayuq in Yupik. I can imagine Uncle Iroh enjoying ayuq after overindulging on some roast duck. ^_^
Bannock is an unleavened flatbread found throughout North American Native culture, including in Inuit/Inupiat and Yupik cuisine in Alaska and Canada. It is called palauga in some Inuit dialects and alatiq in Yupik. Its most basic ingredients are flour, fat, and water. Traditionally, the ingredients are mixed together and cooked on a flat stone above an open fire— although pans and ovens are now more common. In the ATLAverse, I imagine the flour would come from trade with the Earth Kingdom.
Like what I’m doing? Tips always appreciated, never expected. ^_^
https://ko-fi.com/atlaculture