Wild rice, a staple of Native cuisine, can be prepared sweet or savory. It is featured prominently at Owamni, the restaurant of Chef Sean Sherman. Grape dumplings represent the complicated history of Native communities and vary across Oklahoma's tribes. They are traditionally made with corn mush and grape juice, often served during feast meals. Wóžapi, a sauce made from wild chokecherries and various berries, is a Lakota favorite and is used in diverse dishes, evoking memories of family and community for many.
"Wild rice is one of the best-known Native staples across the country, and this water-grown grain can swing savory or sweet..."
"Grape dumplings are almost always on the table at a feast meal," he says. "For me, the aromas of burning blackjack wood, slow-smoked meat... evoke family and community."
"I remember summers as a kid on the Pine Ridge Reservation... where we harvested the bountiful chokecherries with fingers stained dark red..."
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