Need a recipe for 10-hour tourtière with marinated moose meat? Want to know the steps to truss a boneless stuffed beaver? How about the cooking time for a wild goose in a slow cooker?
Smoked fish prepared for a community feast in Waswanipi (Jaime Little/CBC)
The Waswanipi cook set up this page to share recipes, techniques and photos of Cree traditional food.Thanks to Paul Ottereyes, there’s a Facebook page for that.
“It’s honouring our traditional food heritage”, says Ottereyes. “That’s why I created that Facebook page, to honour our traditional food which we still eat in all our James Bay Cree communities.”
LISTEN: Take an audio trip to Goose Break
Goose Break6:20
Now that the spring goose hunt is underway in northern Quebec, many hunters and cooks are swapping suggestions for the best way to make sigabon, or slow-roasted goose.
“We like to cook it on an open fire,” says Ottereyes. “We tie it up on a string. It’s a plain old Cree traditional recipe, one of my favourite recipes. There’s no magic about it, just patience.”
