Tartjáke

Tartjáke is a traditional Sámi dish originating from Northern Scandinavia. It is a type of reindeer meat stew, often prepared with root vegetables and seasoned with local herbs. The preparation typically involves slow cooking, which tenderizes the reindeer meat and allows the flavors to meld together.

The primary ingredients for tartjáke are reindeer meat, often from the leg or shoulder, and a variety of root vegetables such as carrots, rutabaga, and potatoes. Water or a light broth is used as the liquid base. Seasonings can vary but often include salt, pepper, and sometimes bay leaves or juniper berries, reflecting the availability of ingredients in the Arctic environment.

Historically, tartjáke was an important and nourishing meal for the Sámi people, providing essential nutrients for survival in harsh climates. It was often cooked over an open fire or in a traditional cooking pit. Modern preparations may utilize stovetop or oven cooking methods.

The dish is known for its hearty and savory flavor profile. It is a staple in Sámi cuisine and is often served during celebrations or as a comforting everyday meal. The simplicity of its ingredients and preparation reflects a deep connection to the land and its resources. Tartjáke continues to be an important part of Sámi cultural heritage.