Spenard Farmers Market ★ 4.3
Spenard Farmers Market runs Saturdays under the well-known Spenard windmill in the Koot's parking lot. Anchorage at its most local on weekend mornings.
History
Akutaq has been made for centuries by Yupik and Inupiat peoples in western and northern Alaska, traditionally with whipped caribou fat or seal oil folded with crowberries, blueberries or salmonberries. The dish remains a regular part of Alaska Native potlatches and is honoured at the Alaska Native Heritage Center in Anchorage.
Common allergens: Tree nuts (in modern adaptations)
Make it at home
Ingredients
- 230g vegetable shortening (modern substitution for animal fat)
- 115g sugar
- 60ml cold water
- 300g fresh or frozen wild blueberries, salmonberries or crowberries
- 50g fresh cranberries (optional, for tartness)
- Pinch of salt
Method
- Whip the vegetable shortening with an electric mixer on high speed for 5-6 minutes until light and pale.
- Slowly add the sugar a tablespoon at a time, continuing to whip on high.
- Add the cold water in a slow stream while whipping; the mixture should look like stiff whipped cream.
- Add a pinch of salt and fold in the berries gently with a spatula. Do not overmix.
- Cover and refrigerate for at least 30 minutes before serving.
- Spoon into small bowls and serve cold.
Tip from the editors. Traditional akutaq uses rendered caribou or seal fat. Vegetable shortening is the modern home adaptation and is what Alaska Native Heritage Center demos use for visitors.
Where to eat akutaq (yupik berry whip)
Akutaq (Yupik berry whip) in Anchorage
Anchorage Market and Festival ★ 4.5
Anchorage Market and Festival runs the downtown summer weekend market on 3rd Avenue and E Street, with over 200 vendors of food, crafts and Alaska-made.
More cities are in research. Want akutaq (yupik berry whip) covered somewhere specific? Tell us where you want to eat.