March 4, 2021

Indigenous Cuisine: Presented by Crystal Auger

Video Recording of the Indigenous Cuisine presentation on the EIC YouTube Channel

(This week’s ingredients have been shared with us directly by our volunteer chef, Crystal Auger. Please note however that some of our chefs might make slight adjustments to the ingredients and instructions based on their own cooking traditions)

Elk Stew


+ 2 lbs. Moose or Elk stew meat (cubed) 1 inch cubes (BEEF can be substituted)
+ Vegetable oil
+ 1 – Onion (chopped)
+ 1 bunch – celery (chopped 1 cm)
+ 6 Carrots – (chopped 1/4 inch)
+ 1 large – Turnip – (chopped 1″)
+ Potatoes (peeled & cubed)

+ Beef stew mix envelope or OXO
+ Salt and pepper
+ Optional Flour to thicken

Chop meat. Fry in oil with onion until browned.
Add to a med to large sized pot half full of water.
Bring to boil and simmer for up to 1 hour.
Add vegetables of your choice.
Simmer until vegetables cooked
Add beef gravy mix or OXO
Season with salt and pepper to taste

Baked Bannock


+ 5 cups – Flour
+ 4 Tbsp. baking powder
+ ΒΌ cup – Oil
+ 1 tsp. – Salt
+ 2.5 Cups Very Warm Water (add more as needed)

Preheat oven to 420
Put the flour in a bowl.
Mix in baking powder and salt.
Make a well in the flour.
Add oil and warm water.
Stir gently from the sides to bring mix the liquid with the flour.
Do not over stir.
Use hands to fold the dough.
Bring together as a big ball of dough.
Put on sheet pan. Press down to flatten
Flatten and poke with fork.
Cook for 20 min or until top is nicely browned

Dessert: Simmered Berries

Frozen berries or fresh raspberries/ blueberries/saskatoons simmered