Wojapi Sauce Recipe: This Native American Indian Berry Sauce Recipe Will Take Food to the Next Level by Donna John
A cook on Next Level Chef impressed the judges (Gordon Ramsay, Nyesha Arrington and Richard Blais) and won the round with her wojapi burger. What the heck is wojapi?
Wojapi, a thick berry sauce, has been made by Native American tribes for centuries. According to Taste Atlas, "wojapi is a traditional American sauce originating from South Dakota, where it's a staple of the Lakota natives' diet. This thick sauce is made with chokecherries and root flour. The chokecherries are sacred to the Lakota – their pit is medicinal and the berries are also used in ceremonies."
Today, the berry sauce recipe is made with all sorts of berries – from blueberries to huckleberries. The sweet pudding-like berry sauce can be used a variety of ways, including on pancakes, waffles, biscuits, fry bread, venison, beef, chicken, cheesecake, oatmeal, burgers (of course!), poured over cream cheese and even served at Thanksgiving instead of cranberry sauce.
Cuisine: Native American
Prep Time: 5 minutes
Cook Time: 25 to 30 minutes
Total Time: 30 to 35 minutes
- 3 cups berries, washed (use one kind or a mix of blueberries, raspberries, cranberries, huckleberries, strawberries, blackberries, cranberries or chokeberries)
- 1/2 cup water
- 2 tablespoons honey, maple syrup or agave nectar (or to taste)
Here's how to make it:
- Put the berries and water into a saucepot. Simmer, stirring often, until the berries start to break down, about 25 to 30 minutes.
- Add the honey, maple syrup or agave nectar. Serve warm or cold. Store in the refrigerator.
- Some recipes call for putting half of the berries into a blender and blending, then adding them back to the chunkier berries.
- About 1 tablespoon of cornstarch can be added to the mixture at the end of cooking if you prefer a thicker sauce.
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