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Food Food is the connector to everything that encompasses our way of life. Every festival incorporates a colossal banquet. We accept food tastes better when it is imparted to family, family members, and numerous others. In my granddad Makivik's time, a wide range of food were reserved on the land, prepared for a festival. In those days there were numerous approaches to set up the nourishments, including various kinds of sauces and plunges. I am aware of three sauces that are awesome: aalu, misiraq, and nirukkaq. Aalu is produced using decision parts of caribou or seal. Here is the formula. Ensure the meat is lean and clean. Cut it up in small pieces and put it in a bowl. Include a couple of drops of liquefied fat. At that point include a couple of drops of blood. Include uruniq (ptarmigan digestive tract) to taste. Mix everything friskily with your fingers until the volume duplicates and the blend turns feathery. This is one of the most famous plunges for a wide range of meat. Misiraq is another plunge that is made everywhere throughout the North today. It is produced using lard. Cut up bits of seal lard, whale, or ujjuk (square flipper seal), making a point not to incorporate any meat. Put the lard in a protected holder with a punctured top †for instance, an old espresso tin compartment. Try not to utilize plastic packs or compartments with hermetically sealed covers. Store it in a cool spot where it tends to be gradually matured away from heat. At the point when it ages appropriately the fluid winds up clear, similar to a fine white wine. The fragrance is heavenly and never unpleasant. (In the event that it smells awful, toss it out! The hostile smell implies it hasn't matured appropriately.) All sorts of meats can be plunged in misiraq. The third plunge is called nirukkaq. It requires unique consideration. Nirukkaq is the substance of caribou stomach. Here is my Uncle Annowalk's formula. The tracker, when butchering the caribou, cautiously evacuates the stomach substance and places them into a compartment. The substance are solidified until fit to be utilized. At the point when the opportunity arrives, the substance are defrosted and a procedure called siingijaijuq is started. This includes cleaning the substance cautiously with plying movements. Nuisances like bits of grass, leaves, lichen or knots are expelled. At the point when smooth, it is prepared. Caribou meat is utilized for plunging. Our food is considerably more than simply solidified or crude meats and sauces. We likewise appreciate various sorts of dried fish and meats, for example, caribou.