Eating Saskatchewan
Homemade Pierogi Image Credit: Exploring Recipes from the WDM video series Today, if you want to learn how to cook something new, you’ll probably turn to a recipe either online or in a cookbook. In some parts of the world, these handy books have been used for centuries as an easy way to learn how to prepare everything from cookies to a full roast dinner. In other places, recipes are rarely written down and are instead passed down from generation to generation by cooking together in the kitchen or over the fire. Food – cooking, sharing and eating it – can grow a sense of community and belonging. Do you have any favourite recipes in your family? Where did they come from, and how long have they been used? We’ll take a look at some familiar (and perhaps not so familiar) recipes that have become a part of Saskatchewan.
Pemmican Pemmican is a food innovated by Indigenous people that provides a high-energy and portable snack. Traditionally, pemmican was prepared from the lean meat of large game such as buffalo, elk or deer. The meat was cut in thin slices and dried over a slow fire, or in the hot sun until it was hard and brittle, and similar to the texture of beef jerky. In some cases, dried fruits such as saskatoon berries, Pemican drying over a fire cranberries, blueberries, or choke cherries were Image Credit: Wikimedia Commons pounded into powder and then added to the
meat/fat mixture. Today, people still make their own pemmican, however, it is also commercially available from larger manufacturers as well.
Spudnuts Just like it sounds, spudnuts are doughnuts made with potatoes (or “spuds”) as a main ingredient. They are a specialty of the Saskatoon summer fair, held every August, where they were first sold as a fundraiser for a church group. Spudnuts’ fame has spread and many other parts of Saskatchewan have adopted this tasty snack. Spudnuts
Modern spudnuts can have been made with potato flour, instant mashed potatoes and even pre-packaged mixes. The potato makes a doughnut that is lighter and fluffier than those made with flour alone. Originally, spudnuts were made with mashed potatoes.
Pierogi, Borscht and Cabbage Rolls During the settlement period of Saskatchewan in the late 1800s and early 1900s, many new Canadians came from Slavic countries, such as Ukraine, Poland and Russia. With them, they brought the tastes of home, and many of these dishes have been adopted by others in our province as communities grew.
Pierogi (sometimes “perogy”) are dumplings made of soft dough that are often filled with cheese, potatoes, onions and sometimes even meat or fruit. They are usually drenched in a buttery sauce and seasoned with garlic and salt, and topped with sour cream. A favourite at fowl suppers and fundraisers, pierogi have long been a popular dish with the people of Saskatchewan. Did you know that there is
Pierogi, sour cream and kielbasa a restaurant in Saskatoon that has a drive-thru Image Credit: Karla Rasmussen pierogi window?
Soup’s on! Borscht is a hearty soup that’s sure to warm the body on a cold wintery day, but it can also be eaten cold in the heat of the summer months. Borscht is typically
made using a large amount of beets (originally sour beets), by combining meat or bone stock, with vegetables, which may include cabbage, carrots, onions, potatoes and tomatoes. Top with a dollop of sour cream and a sprig of dill, and you’re in for a tasty meal. Depending on the recipe, borscht may be thick like a porridge or smooth like a drink. Another kind of sour soup, the white borscht, is a popular Easter dish Borscht soup from Poland that uses potatoes, butter, hard-cooked Image Credit: Wikimedia Commons eggs and sausage.
Our friends from Central and Eastern Europe also brought with them to Canada something we know as cabbage rolls (though similar dishes are also made in other parts of the world). Ingredients are as varied as the countries that make them, but you can commonly find rice, buckwheat, or meat wrapped up in the large, steamed leaves of cabbage. Sauces are also unique to different regions, but here in Image Credit: Cabbage rolls Wikimedia Commons Saskatchewan, most cabbage rolls are served in a robust tomato sauce.
Saskatoon Berry Pie Saskatoon berry pie is a type of pie with saskatoon berry filling. It is truly a Saskatchewan-inspired dish! The pie originated in the Prairie region of Canada and is often served with vanilla ice cream as a dessert. The main ingredients of saskatoon berry pie include saskatoon berries, pie crust, sugar, cornstarch or flour, butter and lemon zest/juice. Whether served in the field as dessert after a long day of farming or at a picnic in the park, this delicious pie has won the hearts of many in our province, as well as visitors from around the world. Did you know that the village of Mortlach even has an annual saskatoon berry festival to celebrate this Saskatoon berry pie sweet treat?
Deer Sausage Hunting is a popular pastime in many parts of Saskatchewan, and one of the best rewards is a freezer full of deer sausage at the end of the season. Hunters can take the meat to a local butcher or make sausages themselves at home, either in a long coil or more like hot dogs. Everyone has their own unique recipe and making it special is often the best part. Deer sausages can be seasoned to be spicy or sweet, and other Frozen deer sausage Image Credit: Chris Rasmussen flavours can be added like teriyaki, dill or even pizza.
Shishliki Shishliki is an old-world Russia recipe of meat (sometimes associated with Doukhobors), originally lamb, although pork, chicken and beef are also now commonly used, marinated in salt and onions, skewered and grilled on open coals. If you have heard of a Shish Kabob, this is quite similar. Shishliki is particularly popular in the Yorkton-Canora-Kamsack areas, where many Russian immigrants settled when arriving in Shishliki Saskatchewan. This dish is often seen at buffets, Image Credit: Wikimedia Commons family reunions, weddings and barbeques.
Bannock Bannock is a type of flat, quick bread that has its origin rooted with Saskatchewan’s Indigenous peoples as well as Scottish immigrants to Canada. A type of bannock, using available resources, may have been produced by Indigenous North Americans prior to contact with settlers. Scots brought with them the Baked bannock name “Bannock” which means Image Credit: Wikimedia “baked dough” in reference to Commons a scone-like bread cake made from flour. This recipe was widely adopted by the Métis people as an easy to make bread that travelled well. Bannock can be baked in the oven, deep fried or cooked Deep fried bannock over a campfire on sticks. Image Credit: Karla Rasmussen
Do you want to learn how to make more of Saskatchewan’s favourite foods? Check out Exploring Recipes From The WDM Collection, https://wdm.ca/exploring-recipes/, for delicious recipes from cookbooks in the WDM collection.
References:
Eat This Town. “10 Iconic Foods of Saskatchewan.” Accessed at: https://www.eatthistown.ca/iconic-foods-of-saskatchewan/
Western Development Museum. “Exploring Recipes from the WDM” video series. Accessed at: https://wdm.ca/exploring-recipes/
What’s On My Plate?
Draw a line from favourite Saskatchewan foods to what they are made of.
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