Folks in Iqaluit have successfully hunted the community's first bowhead whale in over 100 years. Congratulations to the city and to the hunters, and especially to our many friends who participated in the hunt.
In order to contribute what we can to this historic event, we are pleased to present for the first time on this blog our recipe for Whale Stew, first given orally to Terry Rudden in Kotzebue, Alaska, in 1986.
The Official Alaskan Whale Stew Recipe
Ingredients:
- 1 (105 ton) Whale
- 1896 lbs Onions, thinly sliced
- 7326 lbs Potatoes, chopped
- 1908 gallons Tomato Sauce
- 2276 lbs Carrots, coined
- 927 lbs Celery, diced
- 104 lbs Salt
- 76 lbs Black Pepper
- 52 gallons Tabasco Sauce
- 88 bushels of Italian flat-leaf parsley for garnish
Directions:
Place whale in pot with tomato sauce. Bring to boil, cover and simmer for 14 hours. Add onions, potatoes, carrots, celery, salt, pepper and Tabasco sauce. Return to boil, cover and simmer 36 hours. Garnish whale with parsley, and serve hot with bannock.
A microwave oven may be used if one large enough is available. Cooking time may be reduced to 12 hours if cooked at high.
Serves 3,161 people.
We've received several notes by email suggesting we include the somewhat simpler eastern Arctic variant of this recipe.
ReplyDeletea) Take one whale.
b) Remove muktaaq.
c) Eat.