Arctic Style Finger Food
Rebecca Veevee and Malaya Qaunirq Chapman prepare Arctic finger foods. They made musk ox meatballs, fish balls, tapenade and curry aioli.
Rebecca Veevee and Malaya Qaunirq Chapman prepare a rabbit caught by a young hunter. The menu includes rabbit stew with a side of baked sweet potatoes and blueberry scones.
Rebecca Veevee and Malaya Qaunirq Chapman prepare a red Thai curry caribou heart soup and for dessert there’s tapioca pudding with fruit.
Rebecca Veevee and Malaya Qaunirq Chapman prepare portabello mushrooms risotto with fried arctic char and side green salad.
Rebecca and Malaya Qaunirq Chapman prepare a seal meat stew with tomatoes and peas, bannock fried in oil and mattaaq mixed with blueberries.
Malaya spends a beautiful day clam digging to Nungarut and brings her catch to prepare wonderful dishes with her friend Lucy in Iqaluit.
Malaya learns to make the most interesting traditional food by Inuit such as moose hooves, fermented fish heads and fried arctic char over an open fire.
Rebecca Veevee and Malaya Qaunirq Chapman prepare a sea inspired quiche with seaweed and shrimp. They also prepare a fresh fruit salad.
Rebecca Veevee prepares a variety of dishes including musk ox and cheese meatballs, banana crisp and Labrador tea.
Bounties From The Sea
Rebecca Veevee prepares foods that are traditionally eaten by men and women. She boils a fish head with seaweed, which is a woman’s delicacy. For the men, Rebecca boils seal meat with red cabbage. She makes a sweet bannock with brown sugar and seaweed.