Mary T. Newman is the coordinator for the Committee on Native American Ministries for the Tennessee Conference of The United Methodist Church. Mary leads extensive community education and outreach events on Native American history and culture. Her skills include pottery and cooking over a fire. Mary T. shares some of her favorite recipes with us along with some interesting facts about the ingredients and the origin of each dish
Wojapi comes to us primarily from the Dakota and Lakota. It is a real treat. Wojapi was originally made by combining cooked and pounded chokecherries with flour from roots. Chokeberries are a traditionally used berries, although other berries can be used, particularly blueberries. The sauce is often served with frybread, but it can also be served with a dessert such as pound cake.
Ingredients:
4 cups of washed blueberries.
Water to cover berries.
Agave syrup to taste (or sugar to taste)
*If you like to thicken the sauce:
¼ cup corn starch
¼ cup water
Directions:
Rinse berries and crush in bowl ----small berries like Maine blueberries are small and some folks would not bother crushing.
Cover with water and bring to boil and reduce heat to keep berries below a full boil for about 10 minutes.
Some folks like the berries thickened.
To thicken the berries, mix the cornstarch and water. Add to the berry mixture and stir for about 5 minutes.
If you like to have a sweeter mixture, stir in the Agave syrup (or sugar to taste).
There is no wrong way to eat Wojapi. Dip your frybread, spoon it on your frybread or other dessert.
Tag:
For more favorite Methodist recipes, visit UMC.org/OurUMTable or our page on Pinterest.
This video was produced by United Methodist Communications in Nashville, TN. Contact isLilla Marigza.
This video was first posted on December 22, 2020.
