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Suaasat
Greenland's national dish — a nourishing soup of seal or whale meat with rice and onion.
Prep
15 min
Cook
90 min
Servings
4
Difficulty
Easy
4.7
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Greenland's national dish — a nourishing soup of seal or whale meat with rice and onion.
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.
Serves 4
Place meat, onion, and bay leaves in a large pot. Cover with cold water, bring to a boil, and skim off foam thoroughly.
Reduce heat to a gentle simmer. Cook uncovered for 60–75 minutes until the meat is very tender and the broth is flavourful.
Add rice directly to the broth. Simmer a further 18–20 minutes until rice is cooked and has slightly thickened the broth.
Remove bay leaves. Season generously with salt and a little black pepper. Add a small knob of butter for richness if desired.
Ladle into deep bowls. Traditionally eaten with hardtack (knäckebröd) or flatbread on the side.
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Skim the foam diligently in the first 10 minutes for a clear, clean broth.
If using seal, soak in cold water for 30 minutes first to mellow the gamey flavour.
The dish is intentionally simple — resist the urge to add too many spices.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
Refrigerate for up to 3 days. The broth thickens on chilling; add a splash of water when reheating.
Suaasat has been eaten in Greenland for thousands of years, predating European contact. It sustained Inuit hunters through long Arctic winters and remains a source of national pride and cultural identity today.
It is restricted in many countries. Reindeer, venison, or even lamb provide a reasonable substitute flavour profile.
Suaasat represents the resourcefulness and connection to the land and sea that defines Greenlandic culture — using what the Arctic provides.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (400g / 14.1 oz) · 4 servings total
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