Canadian Food Focus and SaskCanola partnered on an Indigenous recipe project aimed at showcasing traditional foods from Indigenous cultures prepared by Indigenous chefs and cooks. These foods, such as berries, fish, beans, corn, squash, and wild rice, were originally gathered and cultivated by Indigenous people and offered unique flavours and health benefits to their traditional diet.
Indigenous communities have a deep understanding of food harvesting, farming, hunting, and fishing practices that have sustained their health and well-being for generations. Traditional diets consist of foods found in the natural environment, including wild game, fish, and edible plants. Embracing these traditional foods not only connects Indigenous people to their cultural identity but also fosters a sense of community.
The project features a collection of recipes contributed by Indigenous chefs and cooks, showcasing traditional ingredients along with other ‘newer’ Canadian ingredients including canola oil. The project also included an Indigenous community advisory group to ensure that the project was meaningful and culturally appropriate.
Some of the highlighted recipes include Aunt Mabel’s Haystack Baked Lentils by Chef Jenni Lessard (Métis Nation of Saskatchewan), Savory Zucchini Quiche and Cinnamon Apple Cake by Baker Jodi Robson (Okanese First Nation), Cranberry, Sage, and Puffed Wild Rice Cookies from the Mâmawi Cafe (a student-run food program in north central Regina), Three Sisters Salad by Chef Kirk Ermine ( Sturgeon Lake Cree Nation and sous chef at Dakota Dunes Resort on the Whitecap Dakota First Nation), and Wild Rice Salad with Maple Vinaigrette by Chef Douglas Hyndford (Peepeekisis Cree Nation and Director of Hospitality at Wanuskewin Heritage Park).
These six recipes offer a rich blend of flavours and are highly nutritious. For instance, the Three Sisters salad combines the traditional three sisters of beans, corn, and squash to create a balanced and delicious meal. Another unique recipe incorporates wild rice, a staple in savoury dishes, into an Indigenized chocolate chip cookie recipe with cranberry and sage.
Canadian Food Focus continues to showcase more Indigenous, recipes, ingredients and chefs and has already partnered with Chef Jenni Lessard to develop a Barley Lentil and Vegetable soup recipe and with Baker Jodi Robson to develop a Honey Cake with Saskatoon Berries and was honoured to have Jodi share her Bannock Recipe with our community. Follow Canadian Food Focus for more Indigenous recipes coming soon.
The project received funding through the Government of Saskatchewan Agriculture Awareness Initiative Program (AAIP) under the Canadian Agricultural Partnership.