А

Акутак

Akutak

“Eskimo ice cream” is a dish made from whipped chilled fat of reindeer or marine animals with berries and sugar.

Аръапаӈы ынкъам ӄоръатол

Arapany Yinkam koratol

Boiled venison with deer bone marrow and fat served with hot broth. It is cooked without spices. Venison is often cooked not to full readiness, to preserve all the vitamins.

В

Вильмулимуль

Vulmulimul

(literally, "fermented blood"). The animal's offal, mixed with berries and herbs, is placed in a deer stomach. The product is refrigerated for the winter and served in the spring. Before serving, it is doused with fermented blood. It is cooked only in the camp.

Д

Долбанина

Dolbanina

A dish made from frozen raw meat or fish, pounded to a flour-like consistency. It is prepared only in the camp.

И

Иӈесвиткуӈ

Inesvitkun

Slices made from frozen fish, but sometimes also from venison.

Итгылгын

Itgylgyn

Whale skin. It is eaten boiled and raw with dried deer, walrus, whale meat, and edible plants.

К

Кав-кав

Kav-kav

Flatbreads made of flour and water. Flatbreads can be of different shapes, large and small, but they are usually always round.

Кавкавпат

Kavkavpat

Flatbreads made of flour and water. Flatbreads can be of different shapes, large and small, but they are usually always round.

Кивлет (ыпаӈы)

Kivlet (Ypany)

Venison soup with blood, broth, internal fat, and roots.

Ӄ

Ӄопалгын

Kopalgyn

Kopalhen is fermented meat made from walrus. The walrus meat and offals are rolled into a walrus skin roll and placed in a pit, where it ferments for several months, acquiring a pungent smell and flavor. In winter, it is dug up, a small piece is chopped off with an axe, the skin is removed, and the meat is thinly sliced. It is served with slices of frozen fish or reindeer. This extremely high-calorie delicacy used to be the only source of vitamin C for the Chukchi and Eskimos, who eat it from childhood. The dish has a distinctive taste and smell, so its consumption can be extremely dangerous for an unprepared person.

Ӄoраӈы

Korany

Venison

Л

Лыгыннээн

Lygynneen

Lightly salted arctic char (fish).

П

Прэрэм

Prerem

Meat pâté. It is prepared for travel in the form of thin flat cakes so that pieces can be easily broken off on the road. To make the festive prerem, the Amguema Chukchi “…take the haunch of a reindeer carcass and boil it thoroughly. The meat is finely pounded and mixed with warm rendered reindeer fat. As it cools, the mixture quickly thickens, at which point it is shaped into a cake or pie. The top of the prerem is decorated with reindeer bone marrow, which gives it a distinctive flavor. Prerem serves as a kind of treat or gift when traveling to distant camps.”

Р

Рыркы

Ryrky

Walrus

Ръэв

Rev

Whale

Т

Тававаамский салат

Tavavam salad

A dish made from pounded yukola — dried, unsalted fish (chum salmon, sockeye, or pink salmon) — finely chopped raw whale skin with fat, edible leaves of the three-winged knotweed, lingonberries, crowberries, and dried reindeer meat. Sometimes other edible plants and cloudberries are also added. The mixture is then topped with seal fat.

Тайкыкавкав

Taykykavkav

Flatbreads that are traditionally made from flour and water. Flatbreads can be of different shapes, large and small, but are usually always round.

У

Упа

Upa

“Sea potato.” The ascidian is a marine animal belonging to the class of tunicates. Upu is usually eaten raw, though it can also be made into a salad with onions, vinegar, and oil. Its taste is somewhat between seaweed and squid.

Ч

Chokarte

Чокартэ

Flatbreads that are traditionally made from flour and water. Flatbreads can be of different shapes, large and small, but are usually always round.

Чукотское ассорти

Chukchi assortment

Reindeerstroganina — thinly sliced frozen reindeer meat and raw whale skin — is served with a salad of edible plants: leaves of wild sorrel, three-winged knotweed, and common sorrel, all drizzled with seal fat.

Ы

Ывэпат

Yvepat

Boiled walrus meat. Good cuts of walrus meat and the fatty layer are simmered over low heat until completely tender. Toward the end of cooking, seaweed and leaves of the polar willow are added to the broth, along with fresh onion, salt, and pepper for flavor. The cooked walrus meat and fat are then carefully sliced and served with edible leaves — wild sorrel, three-winged knotweed, and common sorrel — all drizzled with seal fat.

Ывэпат ынкъам ӄэчейыръыпат

Yvepat ynkam kecheyirypat

Boiled walrus meat and offal. Good cuts of walrus meat with fat, along with the kidneys, fatty layer, and heart, are simmered over low heat until tender. For serving, the meat is sliced thinly and served with hot walrus broth.

Ю

Юкола

Yukola

Dry unsolted fish

I would like to thank the Department of Culture, Sports, and Tourism of the Chukotka Autonomous Okrug and Oksana Yashchenko, Head of the Tourism Department, for their assistance in preparing the materials.