#chokecherries — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #chokecherries, aggregated by home.social.
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Traditional #Wojapi Recipe – #NativeAmerican Berry Sauce Made Simple
By Corinne Griffith
June 4, 2025"Wojapi (pronounced WO-jah-pee) is a cherished Native American berry sauce rooted in #Lakota and #Dakota traditions. Made from wild berries and gently sweetened, this rich, velvety sauce was traditionally served with fry bread but today pairs beautifully with pancakes, yogurt, oatmeal, and even ice cream.Dairy & Eggs
"Whether you’re exploring Indigenous cuisine for the first time or rekindling a family favorite, this simple recipe is a perfect introduction to the beauty of ancestral cooking.
Why I Love This Recipe
"There’s a deep simplicity and warmth to Wojapi that makes it feel like a hug in sauce form. It’s naturally sweet, full of bold berry flavor, and comes together in minutes using fresh or frozen fruit. What I love most is that it’s endlessly versatile—use it as a topping, a dip, or even a glaze.
"It’s the kind of recipe you can make in one pot, with five ingredients or fewer, and still have something that feels rich with history and meaning. It has the same joyful, flexible vibe as Caramel Apple Nachos, but with deep cultural roots.
Ingredients
- 2 cups fresh or frozen berries
(traditional choices: #blueberries, #chokecherries, or #blackberries)
- 1/2 cup water
- 1–2 tablespoons honey or maple syrup (adjust to taste)
- 1 tablespoon cornstarch (optional, for thicker consistency)
- 1 tablespoon lemon juice (optional, for brightness)Optional Swaps & Tips
- Sweeteners: Maple syrup adds a subtle woodsy note, but honey is more traditional in some versions.
- Berries: Mix and match what you have. #Raspberries and #strawberries work too, but for authenticity, lean toward wild berries.
Cornstarch: Skip it for a thinner, more rustic sauce. Use it if you want a pudding-like consistency.
Citrus: A touch of lemon juice balances the sweetness and brings out the berry flavors."Source:
https://chefmaniac.com/traditional-wojapi-recipe-native-american-berry-sauce-made-simple/#SolarPunkSunday #WildBerries #IndigenousFoods #NativeAmericanFoods #BerrySauce
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Traditional #Wojapi Recipe – #NativeAmerican Berry Sauce Made Simple
By Corinne Griffith
June 4, 2025"Wojapi (pronounced WO-jah-pee) is a cherished Native American berry sauce rooted in #Lakota and #Dakota traditions. Made from wild berries and gently sweetened, this rich, velvety sauce was traditionally served with fry bread but today pairs beautifully with pancakes, yogurt, oatmeal, and even ice cream.Dairy & Eggs
"Whether you’re exploring Indigenous cuisine for the first time or rekindling a family favorite, this simple recipe is a perfect introduction to the beauty of ancestral cooking.
Why I Love This Recipe
"There’s a deep simplicity and warmth to Wojapi that makes it feel like a hug in sauce form. It’s naturally sweet, full of bold berry flavor, and comes together in minutes using fresh or frozen fruit. What I love most is that it’s endlessly versatile—use it as a topping, a dip, or even a glaze.
"It’s the kind of recipe you can make in one pot, with five ingredients or fewer, and still have something that feels rich with history and meaning. It has the same joyful, flexible vibe as Caramel Apple Nachos, but with deep cultural roots.
Ingredients
- 2 cups fresh or frozen berries
(traditional choices: #blueberries, #chokecherries, or #blackberries)
- 1/2 cup water
- 1–2 tablespoons honey or maple syrup (adjust to taste)
- 1 tablespoon cornstarch (optional, for thicker consistency)
- 1 tablespoon lemon juice (optional, for brightness)Optional Swaps & Tips
- Sweeteners: Maple syrup adds a subtle woodsy note, but honey is more traditional in some versions.
- Berries: Mix and match what you have. #Raspberries and #strawberries work too, but for authenticity, lean toward wild berries.
Cornstarch: Skip it for a thinner, more rustic sauce. Use it if you want a pudding-like consistency.
Citrus: A touch of lemon juice balances the sweetness and brings out the berry flavors."Source:
https://chefmaniac.com/traditional-wojapi-recipe-native-american-berry-sauce-made-simple/#SolarPunkSunday #WildBerries #IndigenousFoods #NativeAmericanFoods #BerrySauce
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So, I've been looking up substitutes for #chokecherries. #SeanSherman suggests mixed berries, but I'm thinking tart cherries would be a closer substitute, since chokecherries tend to be on the tart side... Hmmmm...
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So, I've been looking up substitutes for #chokecherries. #SeanSherman suggests mixed berries, but I'm thinking tart cherries would be a closer substitute, since chokecherries tend to be on the tart side... Hmmmm...
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I would probably substitute bison tallow for the lard, but this is pretty darn close to what I know as traditional #pemmican! I also believe that honey or maple syrup can be used in place of refined sugar.
Pemmican
By Patricia RowlandIngredients
Dried meat (buffalo, game or beef)
Dried #chokecherries (juneberries can be used as well) (use about the same amount as the dried meat)
Sugar to taste
Lard (to hold together) Do not use shortening or butter.Directions
Pound meat very thin and dry in the oven [or a food dehydrator]
Grind the dried meat in a food processor [or grinder].
Add the chokecherries and blend together.
The consistency should be dry and loose with fruit broken up.
Add melted lard slowly while mixing.
Two tablespoons of fat are used for each 4-5 ounces of meat plus 1/3 cup of fruit.
Fat changes the consistency and makes it appear semi-moist instead of dry and improves the flavor and texture. Store in paper bags."Archived version:
https://archive.ph/Qwr5s#AnimalProducts #SolarPunkSunday #TraditionalFoods #Bison #SurvivalFood #CulturalSurvival #NativeAmericanRecipes #NativeAmericanFoods #NativeAmericanHeritageMonth
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I would probably substitute bison tallow for the lard, but this is pretty darn close to what I know as traditional #pemmican! I also believe that honey or maple syrup can be used in place of refined sugar.
Pemmican
By Patricia RowlandIngredients
Dried meat (buffalo, game or beef)
Dried #chokecherries (juneberries can be used as well) (use about the same amount as the dried meat)
Sugar to taste
Lard (to hold together) Do not use shortening or butter.Directions
Pound meat very thin and dry in the oven [or a food dehydrator]
Grind the dried meat in a food processor [or grinder].
Add the chokecherries and blend together.
The consistency should be dry and loose with fruit broken up.
Add melted lard slowly while mixing.
Two tablespoons of fat are used for each 4-5 ounces of meat plus 1/3 cup of fruit.
Fat changes the consistency and makes it appear semi-moist instead of dry and improves the flavor and texture. Store in paper bags."Archived version:
https://archive.ph/Qwr5s#AnimalProducts #SolarPunkSunday #TraditionalFoods #Bison #SurvivalFood #CulturalSurvival #NativeAmericanRecipes #NativeAmericanFoods #NativeAmericanHeritageMonth
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Years ago, I once posted a recipe for chokecherry jam and a guy flipped out on me, telling me that chokecherries are deadly poison. I told him that he was wrong, and that chokecherries were eaten by my ancestors for thousands of years. They are an ingredient in pemmican. Dude went off the fricking rails so hard he had me second-guessing myself. And I grew up foraging.
I wonder why that triggered him so hard? People are weird. #chokecherries #pemmican #IndigenousFood #foraging #forager #WildCraft
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Years ago, I once posted a recipe for chokecherry jam and a guy flipped out on me, telling me that chokecherries are deadly poison. I told him that he was wrong, and that chokecherries were eaten by my ancestors for thousands of years. They are an ingredient in pemmican. Dude went off the fricking rails so hard he had me second-guessing myself. And I grew up foraging.
I wonder why that triggered him so hard? People are weird. #chokecherries #pemmican #IndigenousFood #foraging #forager #WildCraft