Today the #SundayFunday crew is honoring Native American Heritage Month. Though none of us is Native American, that I know of, it's nice to look at a culture and a cuisine that uses indigenous ingredients. In this case, this is a Native American recipe made three indigenous favorites: cranberries, maple syrup, and rosehips.
Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. This week, I am hosting the group. I can't wait to try these other creations...
Paganens (Algonquin Wild Nut Soup) by A Day in the Life on the Farm
Stuffed Acorn Squash by Amy’s Cooking Adventures
Three Sisters Soup by Karen’s Kitchen Stories
Wojape, a Cranberry-Rosehip Sauce by Culinary Cam (you're here)
During my research for this event, I came across Sean Sherman, an Oglala Lakota, who is working to revitalize indigenous food systems in modern culinary context and kitchens. Sherman grew up hunting and foraging with his grandparents. In 2014 he founded The Sioux Chef, an indigenous food education center and catering company. In 2017 he published The Sioux Chef's Indigenous Kitchen which won the 2018 James Beard award for Best American Cookbook. And in the summer of 2021, Sherman opened the doors to Owamni, a Minneapolis-based restaurant that showcases what he calls "a decolonized dining experience and menu of Indigenous North American foods.
Wojape, a Cranberry-Rosehip Sauce
Rosehips are an extremely versatile ingredient enjoyed by people all around the globe. I photographed the rosehips above on a foraging walk in Denmark, but the ones I used in this recipe were from a hike here on the Monterey Peninsula.
Ingredients
1 pound (16 ounces) fresh cranberries
4 ounces rosehips, seeded
1 cup water
1/4 cup maple syrup
not traditional, but I added in some star anise and knob of fresh ginger
Procedure
Place all of the ingredients in a heavy-bottom pot.
Bring to a boil then reduced the heat to a simmer.
Cook for 15 minutes. The sauce will thicken as it cools. Spoon into clean jars until ready to use. Just be sure to remove the ginger and star anise when you are serving.
Karen shared this resource: American Indian Health and Diet Project (Western Hemisphere). I realized that I have cooked with lots of these ingredients. Think Prickly Pear Barbeque Sauce and Prickly Pear Jelly. I have also made a Gratin with Chayote, Sweet Potato Fries, Brined Quail. Braised Rabbit and Dumplings, Cassava Cake. and more! I have never considered cooking with axolotls, beaver, or porcupines! But, really. if you are hungry and they are plentiful...why not, right?
That's a wrap for my #SundayFunday Native American Heritage Month event. The group will be back next week sharing Christmas Sweets and Treats with Wendy at the head. Stay tuned!