Destination

Bannock

This really is the comfort food of the Northwest Territories. At its most basic, bannock is flour, water, baking soda and lard. Recipes will vary by community, by family, and by available ingredients. You can mix in berries, smother it in butter and jam, or load it with salt or sugar. Bannock can be haute cuisine, or whipped together in a pinch, and eaten any time of the day.

Fresh fish

Whitefish, Burbot, Walleye, Lake Trout, Northern Pike, Arctic Grayling or Arctic Char: all of these species can be found in the waters of the Northwest Territories.Fresh fish is also on the menu of most restaurants. Guests to the Northwest Territories can book a tour with local fishing guides, who will treat them to their own special shore lunch—the unofficial meal of the NWT.

Dry fish

Another bounty from the lakes and rivers. But this time, the fish is cleaned and then cut into strips or cubes that hang on the skin and slowly dry over a smoking fire. Dryfish is a true Northern delicacy.

Arctic cranberries

Walk around some towns in late August or early September and you might think they were deserted. The truth is, some communities in the Northwest Territories will nearly empty out as residents head out with bags, buckets and baskets to their top-secret cranberry picking spots.

Northerners take berry-picking very seriously, so consider it a show of trust or friendship if you are invited out to join someone at their tried-and-true berry troves.

Aqpik

Aqpik (also called cloudberries or bakeapple, depending upon where you live in Canada) are plump, peach-coloured berries that are ripe for picking in late summer. Once you collect a basketful, aqpik can be boiled down into tasty jams or tart-and-sweet toppings for cakes or other baked goods.

Muktuk

Muktuk, an Inuvialuit treat, encompasses the skin and blubber of the beluga whale. Muktuk is highly sought after along the Arctic Coast, as a food rich in Vitamins C and D—nutrients otherwise in short supply in the High Arctic diet. With an oily texture and a fishy taste, it can be eaten raw, boiled or dried.

Spruce tips

For a couple of weeks in May, lime-green sprouts shoot out of the ends of the spruce tree’s branches. These spruce tips are sought out by the culinary-minded because the pine-tasting tips pack a real punch. They can be eaten on their own, or used as a garnish to spruce up fish and meat dishes. Spruce tips are also pickled, or they can be used to flavour anything from scones and breads to syrups, tinctures, salad dressing, cooking oils and even beer.

Birch syrup

Birch tapping is a springtime art that has been passed down by family members through generations in the NWT. The product, a bitter-yet-sweet caramel-tasting syrup, can be used in anything from puddings to meat glazes—or on your Saturday morning pancakes.