Indigenous Specialties

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Bannock Bread, also known as frybread, is a simple, traditional flatbread made from flour, baking powder, and water or milk. It has a rich history among Indigenous peoples in North America and is often enjoyed with both sweet and savory toppings.

Bannock Bread – Traditional frybread

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Fiddlehead Fern Salad is a fresh and vibrant dish that spotlights the unique coiled fronds of young ferns, harvested in early spring. This salad mixes the slightly nutty flavor of blanched fiddleheads with a variety of seasonal greens and a light, tangy vinaigrette.

Fiddlehead Fern Salad – Seasonal greens

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Fireweed Jelly is an exquisite sweet spread made from the pinkish-purple flowers of the fireweed plant. It boasts a light floral taste with a hint of honey-like sweetness. Preparing fireweed jelly involves harvesting fresh fireweed blossoms at the peak of their bloom, then steeping them in hot water to create a vibrant infusion.

Fireweed Jelly – Sweet, floral jelly

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This Wild Cranberry Sauce is a tangy and delightful condiment perfect for complementing autumn and winter feasts. Foraged wild cranberries provide a burst of tartness, while sugar and citrus elements impart a pleasant sweetness, balancing the flavors exquisitely.

Wild Cranberry Sauce – Tangy, foraged berries

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Camas Root Soup is a hearty and nutritious dish hailing from indigenous traditions, bringing the flavors of native North American ingredients to the forefront. Camas bulbs, which are similar to sweet potatoes, are the star of this recipe.

Camas Root Soup – Indigenous root soup

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Muktuk is a traditional Inuit and Chukchi dish consisting of frozen whale skin and blubber, often from the bowhead whale, although beluga and narwhal muktuk are also consumed. The skin (epidermis) of the whale is left attached to the blubber and is cut into small cubes.

Muktuk – Whale skin and blubber

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