Food and Cooking of the Peoples of the North

Food and cooking of northern peoples. Evenki live in the north-east of our homeland, from the left bank of the Yenisei to the southern part of the Okhotsk coast and from the polar tundra between the Yenisei and Lena to the Amur and to the north of Buryatia. Here, in the conditions of the far north, national cuisine was formed.

In addition to reindeer breeding, fishing and hunting, indigenous people began to engage in agriculture, fur farming and livestock. This left an imprint on national cuisine, food and cooking, culinary recipes , but the Evenks carefully preserve their traditions.

The frequent shortage of food in the nomadic way of life of the ancestors has brought the Evenks a special respect for food. The local residents have a seasonal character: in winter, it is dominated by venison and dried fish, frozen meat, fat, game; In May-June there will be a local fish of local water bodies, from the second half of July fresh berries will be added, and in September pine nuts.

Of course, now this food ration has changed a lot. The diet of the local population was formed, it corresponds to the climate. Evenki's food is not very salty, many dishes are cooked in boilers and fried on skewers. Homemade sausages: with fat (heap), with blood (buiksa). Earlier, soup (shredba) with deer meat and dried ground ham was often cooked, which now gave way to more complex dishes. Evenki prepare dishes from river and by-pass fish, which are many in the rivers of the region, but also use sea and ocean fish, observing traditional culinary recipes .AT zhny component of national dishes, wild berries : cranberries, blueberries, cranberries, black currant , and others.

Lichens (Icelandic moss) are used as a gelling agent for the preparation of sweet and jellied dishes. In addition, this plant gives the dishes a special taste and medicinal properties. A complete replacement with modern gelling substances is undesirable. The same local population prepares many dishes from wild herbs: sorrel , Goose pasture, wild onion, wild garlic, saranok.

Already in the first millennium AD, the northern peoples were engaged in reindeer herding, fishing and forestry. Later, flour, groats and other products with which they were introduced by Russians were introduced into their everyday life. A distinctive feature of their ancient cooking is the use of raw meat of freshly killed animals. Venison was cooked and koptili.Iz venison and other meats cooked not only the stock but also soup, seasoned rye mukoy.Zimoy use frozen meat, as mined poultry, cooked kurapatok, geese, utok.Vesnoy collected goose eggs, they also used the Yali mainly varonymi.Eli Sliced fish and fresh fish, dipping it in salt vodu.Gotovili yukola, dried rybu.Chast dried fish is then cooked rybem cooked in fat and eating with scones and suharyami.Vytoplenny fat was considered a great lakomstvom.Ikru eaten raw Or mixed with pieces of boiled fish or with berries.

There was a certain order of food: the morning meal usually consisted of tea, bread, fat. Day and night they cooked meat or fish and drank tea. First men ate children 5-6 years old, and then women and other children. Of course there is no reason to save in our time Those customs that are associated with the nomadic way of life. The technology of many dishes reflected the peculiarities of the life of the backgammon of the north. Local residents did not know the stationary foci and did not have modern kitchen utensils. Therefore, it is not necessary to transfer old culinary traditions mechanically to new conditions.