Grindadráp

Method

Cut the pilot whale meat into chunks of approximately 5cm and cube the blubber into similar-sized pieces. Bring a large pot of water to the boil and add salt and crushed black peppercorns. Add the whale meat and blubber, then roughly chop and add the onions. Simmer for approximately 45 minutes until the meat begins to tenderise. Peel and quarter the potatoes, then add them to the pot and continue simmering for a further 20-25 minutes until the potatoes are completely tender. Skim any impurities from the surface during cooking. Serve hot in bowls with the broth, adjusting seasoning to taste. The blubber will render into the broth, creating a rich, traditional Faroese stew.