Wojape

This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.

This traditional sauce uses fresh berries such as chokecherries, blueberries, raspberries, strawberries, etc. There is no need to pit the berries, as the pits drop to the bottom of the pot when the sauce becomes thick and lush. It can be sweetened as a dessert or served as a tangy sauce to top meat and game or vegetables. It can also be used as a dressing. Makes about 4-6 cups.

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wild rice pancake with wojape
 6 cups fresh berries- chokecherries or a mix of blueberries, raspberries, strawberries, elderberries, cranberries or blackberries
 11 ½ cups water
 Ioway Bee Farm honey to taste
 Wozupi or Passamaquoddy Maple maple syrup to taste
1

Put the berries and water in a sauce pan and set on low heat. Bring to a simmer and cook, stirring occasionally, until the mixture is thick. Taste and season with honey or maple syrup as desired.

Ingredients

 6 cups fresh berries- chokecherries or a mix of blueberries, raspberries, strawberries, elderberries, cranberries or blackberries
 11 ½ cups water
 Ioway Bee Farm honey to taste
 Wozupi or Passamaquoddy Maple maple syrup to taste

Directions

1

Put the berries and water in a sauce pan and set on low heat. Bring to a simmer and cook, stirring occasionally, until the mixture is thick. Taste and season with honey or maple syrup as desired.

Wojape
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