Traditional Inuit sweets: what to know first
Traditional Inuit cooking developed around hunting, fishing and gathering in the Arctic, so it was not built around “desserts” in the way a bakery tradition is. Sweet flavours came largely from wild berries, and the foods that are most often described as desserts are berry dishes served at celebrations and gatherings. The best-known is akutaq.
A few notes before the recipes:
- “Inuit” refers to Indigenous peoples of the Arctic regions of Canada, Greenland and Alaska. In Alaska, the Yup’ik, Iñupiat and other Alaska Native peoples each have their own languages and food traditions, and akutaq is a Yup’ik word. Recipes and names vary between communities and families.
- The nickname “Eskimo ice cream” is widely used in English but many people prefer to use the name akutaq (also spelled agutak or agudak, depending on the community).
- What is described here is background and a modern adaptation. It is not a substitute for recipes and teaching from the families who keep these traditions.
Akutaq
The word akutaq is commonly translated as “mixed together” in Yup’ik. It is not ice cream in the dairy sense. It is a whipped mixture of fat with berries, sometimes with fish, and sometimes with snow or water, and it is eaten as a snack, a meal or a dessert.
Accounts describe it as a food that could be carried on hunting trips because it was rich in energy. Traditionally, fat from animals such as caribou, reindeer, moose or marine mammals, or seal oil, was whipped by hand until it became light and foamy. Berries picked in summer were folded in. It has been made for ceremonies, memorials, potlucks and celebrations such as a young person’s first hunt.
Families have their own versions, and the berries used can depend on the region. Commonly named berries include blueberries, salmonberries, cloudberries, cranberries and blackberries.
Today, many home cooks use solid vegetable shortening, such as Crisco, in place of the traditional animal fat. Some recipes use cooked white-fleshed fish such as whitefish or cod, and “coastal” versions skip the fish. Descriptions that call it “like a rich frosting” are common, because it is essentially whipped fat, sugar and fruit.
Berries in Arctic cooking
Wild berries are the sweet heart of many northern foods. They are eaten fresh in summer and frozen or preserved for later. Besides akutaq, berries are made into jams, stirred into porridges or served with other traditional foods. If you cannot find wild berries, frozen blueberries, raspberries and blackberries are widely used as practical substitutes.
Bannock and other baked foods
Bannock is a quick bread that became part of Arctic and northern Indigenous cooking. It is made from flour, baking powder, fat and water and can be baked, pan-fried or cooked over a fire. It is often served with jam or berries, which makes it the closest thing to a baked treat in this tradition. Recipes vary widely. If you want to try it, look for a version from an Indigenous cook or community source.
A modern berry akutaq recipe
This is a no-bake adaptation in the style of “coastal” akutaq, with no fish. It is a modern, simplified version and tastes very rich.
Ingredients
- 1 cup (about 200 g) solid vegetable shortening, at room temperature
- 1/2 to 1 cup (100 to 200 g) sugar, to taste
- 1/2 cup (120 ml) cold water or berry juice
- 3 to 4 cups (about 450 to 600 g) frozen berries, such as blueberries, blackberries or raspberries
Method
- In a mixer, whip the shortening and sugar until pale and fluffy.
- Slowly add the water or berry juice a little at a time, continuing to whip so the mixture becomes light and airy.
- Gently fold in the berries, a cup at a time, by hand. Leave some berries whole for texture, and let some bleed colour into the mixture.
- Chill or freeze briefly until firm. Serve in small portions.
Adjust the sugar and berry amounts to taste. The texture is closer to whipped frosting than to ice cream, and it is meant to be eaten in small amounts.
Variations and cautions
- With fish: some family recipes cook white-fleshed fish, flake it, and whip it into the fat. If you try this, cook the fish through and keep the mixture cold. Fish and other perishable ingredients should be handled and stored with the same care as any chilled food.
- With snow: traditionally, clean snow was sometimes used for texture. For safety, a modern kitchen version can use cold water instead.
- Serving: because of the fat content, small portions are normal.
- Dietary notes: shortening versions are dairy-free, but check the label. Anyone with a fish or tree-nut allergy should review ingredients carefully.
If you are curious about other regional dessert traditions that rely on pantry staples and local ingredients, see our guides to iconic Australian desserts and dessert recipes from the Renaissance.
FAQ
What are some traditional Inuit desserts?
Akutaq is the one most often named. Berries eaten fresh or preserved, and sweet bannock served with jam, are also associated with northern cooking.
What are some traditional Inuit recipes?
Beyond akutaq, traditional foods include dried and fermented fish, seal and caribou dishes, and berry preparations. Recipes are usually passed down within families.
What is the most famous dessert in Alaska?
Akutaq is frequently described as Alaska’s best-known traditional sweet. Baked Alaska is a separate dessert with a similar-sounding name and is not an Alaska Native dish.
What are some popular desserts in the Pacific Northwest?
This falls outside Inuit cooking. Berry pies, cobblers and hazelnut or marionberry desserts are often mentioned in the Pacific Northwest.