Description
by Chef Candace
Three Sisters Soup
This hearty fall soup is centered around a mix of beans, corn and squash — the “3 Sisters” — the three main agricultural crops of many First Nations in North America. Variations on this ingenious form of self-fertilizing companion planting have been cultivated by groups as geographically diverse as the Canadian Iroquois and the Mesoamerican Maya.
Indian Tacos
A delicious mashup of North American dishes — indigenous, Mexican and colonial — that has become a powwow favourite and signature dish in the First Nations culinary renaissance. A fresh scone — a golden friend disc of wheat dough — is heaped with a thick, meaty sauce of ground beef, onions, peppers, tomatoes & spices, and then topped with fresh lettuce, tomatoes, cheese, salsa, sour cream and green onions.
Also available vegetarian with kidney bean chili sauce
Berry Crumble
Juicy Canadian berries topped with a golden, buttery crumble of oats, brown sugar, and cinnamon.
