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FoodFood is the connector to everything that surrounds our culture. Each jubilancy includes a huge feast. We believe food tastes better when it is sh ared with family, relatives, and umteen other people. In my grandfather Makiviks time, all types of food were cached on the land, arrange for a celebration. Back then there were many ways to wangle the foods, including different types of sauces and dips. I know of three sauces that are very skilful aalu, misiraq, and nirukkaq. Aalu is made from choice parts of caribou or seal. Here is the recipe. sire sure the meat is very lean and clean. Cut it up in tiny pieces and put it in a bowl. Add a few drops of melted fat. Then add a few drops of blood. Add uruniq (ptarmigan intestine) to taste. impact everything very friskily with your fingers until the volume doubles and the mixture turns fluffy. This is one of the some popular dips for all kinds of meat. Misiraq is another dip that is made all everyplace the North today. It is mad e from avoirdupois. Cut up pieces of seal blubber, whale, or ujjuk (square louvre seal), making sure not to include any meat. Put the blubber in a safe container with a perforated top for example, an venerable coffee tin container. Dont use plastic bags or containers with airtight lids. gunstock it in a cool place where it can be late aged away from heat. When it ages properly the liquid ends up clear, like a fine white wine. The aroma is delicious and never bitter. (If it smells bad, throw it verboten The offensive smell means it hasnt aged properly.) All kinds of meats can be dipped in misiraq.The third dip is called nirukkaq. It requires special care. Nirukkaq is the contents of caribou stomach. Here is my Uncle Annowalks recipe. The hunter, when butchering the caribou, guardedly removes the stomach contents and puts them into a container. The contents are frozen until ready to be used. When the time comes, the contents are thawed and a process called siingijaijuq is beg un. This involves cleaning the contents very carefully with kneading motions. Undesirables like pieces of grass, leaves, lichen or lumps are removed. When smooth, it is ready. Caribou meat is used for dipping.Our food is much more than just frozen or raw meats and sauces. We besides enjoy different types of dried fish and meats, such as caribou.