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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.

IBC

Arctic Hare

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.

IBC

Caribou Heart

Rebecca Veevee and Malaya Qaunirq Chapman prepare a red Thai curry caribou heart soup and for dessert there’s tapioca pudding with fruit.

IBC

Arctic Char

Rebecca Veevee and Malaya Qaunirq Chapman prepare portabello mushrooms risotto with fried arctic char and side green salad.

IBC

Summer Seal

Rebecca and Malaya Qaunirq Chapman prepare a seal meat stew with tomatoes and peas, bannock fried in oil and mattaaq mixed with blueberries.

IBC

Quiche

Rebecca Veevee and Malaya Qaunirq Chapman prepare a sea inspired quiche with seaweed and shrimp. They also prepare a fresh fruit salad.

IBC

Nunavut Treats

Rebecca Veevee prepares a variety of dishes including musk ox and cheese meatballs, banana crisp and Labrador tea.

IBC

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.

IBC

Fish Shepard Pie

Rebecca prepares an Arctic Char Shepherd’s Pie and blueberry tarts for the daycare children.

IBC

Delicacies of Kangiqliniq

Malaya travels to Rankin Inlet to visit Marble Island and learns how to make the delicacies of pickled mattaaq beluga skin and bake arctic char with friends.

IBC