Fruits & Berries

What Indigenous Fruits and Berries do you enjoy? Share your favourites by submitting an Indigenous Food and help us show the world how connected we are to Indigenous Foods! Saskatoons Blueberries Gooseberries Soapberries Raspberries Strawberries Cloudberries Wild plums Wild crab apples  
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Northwest Territories_photo

The Gwich’in and Their Indigenous Foods

In this video, Tetlit Zheh community members talk about using radio to connect with the community and to share traditional knowledge, information about hunting, and indigenous food recipes. The community also incorporated school programs, youth camps and elders teachings about indigenous food and active living into their project. Interviews with community members and elders share more about eating indigenous food, cultural practices, and the changes that are taking place. Through this initiative, the community became more connected, including the youth and the elders, as they shared information about indigenous foods.   The Hamlet of Fort McPherson or Tetlit Zheh, as it is also known, is the oldest of the Mackenzie delta communities in the Northwest Territories (Spectacular Northwest Territories 2012). Community members speak both Gwich’in (a Dene language) and English. 
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Wildrice & Blueberry Pancakes

Wild Rice & Blueberry Pancakes

Pancakes can be really great breakfast to share with friends and family.  I like to impress my friends by stuffing my pancakes with delicious and healthy indigenous foods. My favourite fillings are from Anishinaabe country blueberries and wildrice, and if your lucky some hand-harvested maple syrup drizzled on top. Mix eggs and sugar with a whisk for 30 seconds in a medium bowl. Add milk and vanilla stir until combined. Grind oats in a blender or food processor until it’s the same texture as flour. If you don’t have a way grinding just replace half the oats with flour. Whisk together the oats, flour, salt and baking powder in a large bowl. Stir the milk and egg mixture into the oats and flour mixture. Don’t over mix just enough to get the batter wet. Fold in melted butter with a spatula, then fold in blue berries and cooked wildrice. Heat a griddle or flat pan over medium heat until hot.  Preheating the pan prevent the pancakes from sticking. To test the pan put a small drop of water, it should sizzle and dance on the pan. Ladle on a quarter cup of batter for each pancake. Let pancake cook until bubbles stop popping in the center of the pancake, about three minutes. Check the bottom of the pancake that it is a golden colour. Adjust heat up slightly if it is still pale and down if it looks to black. Flip pancakes and cook for about a minute. Pancakes can be kept in a warm oven or enjoyed with your favourite toppings. Serves 4-6 people.
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Saskatoons In Hand

Saskatoon Pie

My Story   Darlene Spence, Ebb and Flow First Nation, Mantioba A few years ago, I went out berry picking with my family around Dauphin and Turtle Mountain Area. We were walking along a dirt road, picking berries and I wandered too far. Then my relative calls to me to ask where I was. I yelled that I was on the other side of the bush and he said to watch for bears. I was so scared, I ran back to the truck and I stayed there for the rest of the day! Crust Combine flour and salt. Then cut in shortening until mixture is crumbly. Add water a little bit at a time, mix, and kneed the dough. If required, use less water. Divide the dough in half, roll into balls, cover in plastic wrap and let stand in the fridge for 4 hours or overnight. Roll out dough with a rolling pin and make sure to not overwork it. To make the center piece for the top of the pie: Flip the dough in half, and then half again. Use a scissors and cut in the design into the corners and along the folds of the dough, much like if you were making a snowflake with paper. This will be used as the top of the pie. Roll out the other dough ball and this will be placed in the pie plate. Saskatoon Filling Boil berries, water, and sugar for one hour, stirring occasionally. Let simmer for half hour on low heat with a cover.  Let sit and cool off. Pour cooled berry mixture into uncooked pie crust. Shape the edges of the pie crust and put the top on with the cut designs. Cook for 15-20 minutes at 350 degrees until edges and top are brown. You may also use a milk wash and use a brush to brush the top of the pie to help it brown.  
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Goose Soup

I remember this soup sitting on the back of the stove and people would just help themselves throughout the evening. This was handy especially if you were used to having lots of visitors. Typically the goose I use has been frozen after the hunt so it is already plucked, singed, gutted, and the head, wings and feet removed.  If you are using a freshly hunted goose you will need to go through this process to prepare for the pot. If you are using a frozen goose, make sure it is thawed enough to cut into parts.  Place the goose parts and the onion into a large pot of water so that the pot is nearly full.  Put a lid on the pot and bring it to a boil.  Meanwhile rinse the navy beans with cold water and add to the pot once it has come to a rolling boil.  Cover, reduce heat and simmer until the beans are soft (can almost poke a fork through one).  This should take about 4 hours. While the goose and beans are simmering prepare the vegetables by cutting them into pieces that are relatively the same size to allow for even cooking time.  If you know a vegetable takes longer to cook than the rest you can add it earlier.  Add the vegetables and boil until tender.  Feel free to add salt and pepper as needed or leave as is and people can add their own to their liking. I always like to let the soup rest for awhile to cool down. Serve with bannock and enjoy!
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