The Culinary History of the Sámi People

A Journey Through Tradition, Nature, and Innovation

The Sámi people, also known as Sápmelaš in their own language, are the Indigenous inhabitants of Sápmi, a region that stretches across northern Norway, Sweden, Finland, and the Kola Peninsula in Russia. For centuries, their distinct culture, deeply connected to the Arctic environment, has been preserved and enriched through their cuisine. Sámi food traditions have evolved through the necessity of surviving in one of the world’s most challenging climates, with their culinary practices emphasizing sustainability, respect for nature, and resourcefulness.

This article will explore the culinary history of the Sámi people, shedding light on their traditional foods, preparation methods, and how modern Sámi cuisine is reinterpreting age-old practices. By combining historical insight with modern food trends, we aim to create an SEO-optimized, informative resource that resonates with those curious about Sámi culture and indigenous foodways.

Image from the Decolonial Atlas.

The Roots of Sámi Cuisine: Survival in the Arctic

The Sámi people's culinary traditions stem from their close relationship with the land and animals around them. Historically, the Sámi were nomadic or semi-nomadic, practicing reindeer herding, fishing, hunting, and gathering. These food sources, abundant in the Arctic environment, provided them with the essential nutrients and calories necessary to survive in the harsh, cold climate.

Reindeer as a Central Pillar of Sámi Cuisine

Reindeer herding has been central to Sámi life for thousands of years. Nearly every part of the reindeer was used: the meat provided sustenance, the skin was used for clothing, and the bones and antlers were made into tools. Reindeer meat remains a staple in Sámi cuisine today and is typically prepared in a variety of ways: dried, smoked, salted, or even fermented.

One traditional dish, Suovas, is made from salted and smoked reindeer meat. Suovas can be eaten as-is or sautéed with onions and potatoes, often served with a side of flatbread called gáhkku. The strong flavor of the smoked meat combined with simple ingredients showcases the practicality of Sámi cooking while highlighting their ability to make flavorful dishes from limited resources.

 Fish and Seafood in Sámi Diets

In coastal areas, fishing played a significant role in the Sámi diet. The Sámi have long harvested fish from the icy waters of the Barents Sea, as well as from the numerous lakes and rivers within Sápmi. Freshwater species such as salmon, trout, char, and whitefish were especially prized.

Fish was often preserved through drying, salting, or fermenting — methods that ensured food was available throughout the long winters. A traditional preparation method, gravad fish, involves curing fish with salt and sugar, a process that enhances the natural flavors and allows the fish to be stored for extended periods. Gravad fish was traditionally eaten with flatbread or potatoes and remains popular in contemporary Sámi cuisine.

Hunting and Gathering: Sámi Foraging Traditions

In addition to reindeer herding and fishing, the Sámi relied on hunting and foraging to supplement their diet. Game animals such as elk, wild birds, and hares were hunted, and their meat was prepared similarly to reindeer, often smoked or dried for preservation.

Sámi foraging traditions include gathering berries, wild plants, and mushrooms. The northern forests of Sápmi are rich in natural resources like cloudberries, lingonberries, and blueberries, all of which are still essential in Sámi cuisine today. These berries are often preserved by drying or freezing and are used in various dishes such as jams, sauces, or as a topping for desserts like leipäjuusto, a traditional Sámi cheese.

Sámi Herbal Knowledge

The Sámi have extensive knowledge of medicinal plants and herbs, many of which were used for both healing purposes and flavouring food. Juniper berries, angelica, and sorrel are examples of plants that added flavour and nutritional value to traditional Sámi dishes. Angelica archangelica, in particular, was an important plant due to its vitamin-rich properties, which helped prevent scurvy during the long winters.

Traditional Cooking Methods: Embracing the slow roast

The cooking methods used by the Sámi reflect their ingenuity in making the most of their environment. Traditional Sámi cooking typically revolved around open fire or stone-based cooking methods, emphasizing slow, gentle heat to bring out the rich flavors of meats and fish.

Boiling and roasting were the most common techniques. Large pots were used to boil reindeer meat or fish in water, often along with bones to make a nourishing broth. Roasting meat over an open flame, a technique still in practice today, is used to create dishes like biđus, a reindeer stew served with root vegetables like potatoes and carrots, which became more common after their introduction to Sámi lands in the 18th century.

The Impact of External Cultures: Scandinavian Influence on Sámi Cuisine

While the Sámi have maintained many of their traditional food practices, contact with Scandinavian cultures brought new ingredients and cooking methods into their repertoire. As trade routes expanded in the 16th and 17th centuries, items such as flour, sugar, and coffee were introduced to Sápmi.

The Sámi adapted these ingredients into their diet, creating unique fusion dishes that combined their Indigenous techniques with these new elements. Gáhkku, for instance, is a flatbread made from wheat flour and water, baked over an open flame. This bread is an excellent example of a Sámi food that incorporates ingredients introduced through trade.

Coffee, too, became a significant part of Sámi culture, a tradition that persists today. Sámi coffee, often brewed over an open fire, is traditionally served strong and black, sometimes with a dash of salt. In some areas, it's common to enjoy coffee with a piece of dried or smoked reindeer meat, providing an interesting contrast of flavors that highlights the simplicity and depth of Sámi cuisine.

Modern Sámi Cuisine: Innovation and Preservation

In recent years, Sámi cuisine has experienced a revival, with chefs and food enthusiasts drawing inspiration from traditional Sámi dishes and ingredients. The concept of New Nordic Cuisine, which emphasizes local, seasonal, and sustainable ingredients, has had a significant impact on the way Sámi food is perceived and presented.

Reinterpreting Traditional Dishes

Modern Sámi chefs are reinterpreting traditional dishes, elevating them to gourmet levels. For instance, reindeer meat might be served as a tenderloin with lingonberry sauce, or wild-caught fish like Arctic char could be paired with foraged herbs and a cloudberry reduction. This fusion of old and new reflects a broader trend in indigenous cuisine worldwide, where chefs are reconnecting with their heritage while embracing contemporary techniques.

Sustainability in Sámi Food Practices

Sustainability is deeply embedded in Sámi food traditions. For centuries, the Sámi have practiced sustainable reindeer herding, fishing, and foraging, taking only what is necessary from the land and ensuring that resources are not depleted. This philosophy of respecting nature and living in harmony with the environment aligns closely with modern sustainability practices.

Today, Sámi communities are working to protect their foodways from the impacts of climate change, which threatens traditional practices such as reindeer herding. Warmer winters and unpredictable weather patterns are making it more difficult for reindeer to find food, and rising temperatures are affecting the growth cycles of wild plants and berries.

In response, Sámi organizations and environmental activists are advocating for greater recognition of Indigenous knowledge in climate policies, emphasizing the importance of traditional ecological practices that have sustained Sámi communities for millennia.

The Legacy of Sámi Cuisine

The culinary history of the Sámi people is a testament to their resilience, adaptability, and deep connection to the natural world. From reindeer herding and fishing to foraging and preserving wild plants, Sámi food traditions have been shaped by their environment and sustained by a profound respect for nature.

As interest in indigenous and sustainable cuisines grows, Sámi food is gaining recognition beyond Sápmi, both for its historical significance and its relevance in today's global food culture. By preserving and celebrating their culinary heritage, the Sámi are ensuring that future generations will continue to enjoy the rich flavors and traditions that have nourished their people for centuries.

Through this lens, Sámi cuisine is not just about food—it is about identity, survival, and a way of life that remains deeply connected to the Arctic landscape.

Further reading

Kuokkanen, Rauna. Reshaping the University: Responsibility, Indigenous Epistemes, and the Logic of the Gift. UBC Press, 2007.

Magga, Ole Henrik. “The Sámi: An Indigenous People in the Arctic.” Arctic Human Development Report, 2004.

Jernsletten, Regnor. "Traditional Sámi Reindeer Herding: A History of Adaptability." Acta Borealia, vol. 14, no. 1, 1997, pp. 41–66.

Sara, Mikkel Nils. "Siida and Traditional Sámi Reindeer Herding Knowledge." The Northern Review, vol. 30, 2009, pp. 81–98.

Eidlitz, Kerstin. Food and Emergency Food in the Circumpolar Area. Almqvist & Wiksell International, 1969.

Hansen, Lars Ivar, and Bjørnar Olsen. Hunters in Transition: Sámi Economy, Culture, and Society in the Era of Norwegian Statehood. Brill, 2014.

Guovdageaidnu Saami University College. Sámi Traditional Knowledge and Food Cultures, Saami University College, 2010.