First Nations Cuisine

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

Rating

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

Rating

The Hearty Wild Venison Stew is a robust and comforting dish, perfect for the colder months. This recipe features chunks of wild venison slowly stewed with a variety of root vegetables, such as carrots, potatoes, and parsnips, and an aromatic blend of herbs like thyme and bay leaves.

Deer Stew – Hearty wild venison stew

Rating

Fiddlehead Fern Pasta is a seasonal dish celebrating the unique flavor and texture of fiddlehead ferns, wild greens that appear briefly in the spring. This pasta dish features blanched fiddleheads, which are then sautéed with garlic, lemon zest, and chili flakes to enhance their grassy, slightly nutty flavor.

Fiddlehead Fern Pasta

Rating

Salmon Bannock is a fusion of Indigenous cuisine featuring succulent grilled salmon served alongside traditional frybread, a type of flat dough bread, lightly fried until golden and pillowy.

Salmon Bannock – Grilled fish, frybread

Rating

Earns commissions on purchases