ávinningarmat

Avinningarmat is a Greenlandic dish traditionally made from fermented seabird eggs. It is prepared by packing eggs, often guillemot or auk eggs, into a container, typically a dried sealskin bag. The eggs are then buried in the ground, often in a place with permafrost, where they undergo a natural fermentation process. This process breaks down the egg proteins and results in a pungent, cheese-like aroma and flavor.

The fermentation can take several weeks to several months, depending on the temperature and the desired level of fermentation. Historically, avinningarmat was an important food source, providing protein and fat, especially during the long winter months. The fermentation process also helped to preserve the eggs.

Consumption of avinningarmat is a cultural practice in Greenland, though it is less common today than in the past. The strong smell and taste are an acquired preference and can be challenging for those unfamiliar with it. The dish is typically eaten raw. Modern food safety regulations and changing dietary habits have influenced its preparation and consumption. While still a part of Greenlandic culinary heritage, it is often considered a traditional delicacy rather than a staple food.