Suaasat

About This Recipe

Suaasat is the soul of Greenlandic cuisine: a simple, warming broth made from whatever Arctic game is available — traditionally ringed seal, minke whale, reindeer, or seabird — simmered with rice, onion, and bay leaf. The flavour is clean, slightly saline, and deeply satisfying in the harsh Arctic climate.

Ingredients

Serves 4

• 700 gseal or reindeer meat, cut into cubes (or beef as substitute)
• 1 largeonion, roughly chopped
• 100 glong-grain white rice
• 2 wholebay leaves
• 1.5 litrescold water

Instructions

1. 1

   Start the broth

   Place meat, onion, and bay leaves in a large pot. Cover with cold water, bring to a boil, and skim off foam thoroughly.

2. 2

   Simmer slowly

   Reduce heat to a gentle simmer. Cook uncovered for 60–75 minutes until the meat is very tender and the broth is flavourful.

3. 3

   Add rice

   Add rice directly to the broth. Simmer a further 18–20 minutes until rice is cooked and has slightly thickened the broth.

4. 4

   Season

   Remove bay leaves. Season generously with salt and a little black pepper. Add a small knob of butter for richness if desired.

5. 5

   Serve

   Ladle into deep bowls. Traditionally eaten with hardtack (knäckebröd) or flatbread on the side.

Variations

• •

  Use reindeer or beef if seal is unavailable

• •

  Add diced potato instead of rice for a heartier version

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 3 days. The broth thickens on chilling; add a splash of water when reheating.

Frequently Asked Questions