Northern ethnic groups unusual dishes

As you know, the formation of the diet of various peoples of the world is influenced by many factors: first of all, geographical location and climate, which determines the consumption of certain types of fruits, plants, and animals. This formed the people’s features in the development and structure of the body and led to differences in health. The article provides information about the food traditions of the northern ethnic groups. The “northern” type of metabolism requires the predominance of protein and fat components in the diet. Studies show that people who came to the Far North from the middle latitudes, their need for protein increased by 16%, in fat by 42%, in carbohydrates decreased by 40%. Food rich in fat and high in calories allows you to saturate the body and give it the necessary amount of energy without increasing the volume of food consumption. Meat products: deer meat, game, meat of large marine animals: walruses, seals, whales. Pinniped meat per 100 g contains 24.5 g of protein and 113 kcal. It is also rich in potassium, sodium and phosphorus, vitamins A, B2 and other compounds. An important role in the life of Northern peoples is played by berries: cranberries and cloudberries, which contain dietary fiber (2.5 g and 6.3 g), vitamins B2 (0.02 mg and 0.07 mg), C (15 mg and 29 mg), E (1 mg and 1.5 mg), magnesium (7 mg and 29 mg), calcium (25 mg and 15 mg), phosphorus (16 mg and 29 mg), potassium (90 mg and 180 mg). Wild sorrel, wild cherry, lichen and other herbs are widely used in food and medicine and contain a complex of enzymes, vitamins, fat, and organic acids. The main product is sea and river fish: whitefish, white salmon, tugun, arctic cisco and others. Fish is served in dried, boiled, smoked, salted, frozen or baked types, usually without a side dish, which is not so common in the North, most often it is replaced by berries or roots. In winter, stroganina is a delicacy. Dried fish also goes into flour, which is used to make soup, bake bread, or mix with berries. The article presents information on such dishes as ngaibat, kanyga, “blood soup”, kopal’khen or kymgyt, kiviak, akutaq and others.