Christie C. Pronounced WO-ZHA-PEE, this gem of a sauce is Native American in origin, and one of the first indigenous recipes I learned how to make as an ode to my ancestral journey.
“Before eating, always take time to thank the food.” ―
Native American Proverb (Arapaho)
Why You’ll Love This Chokecherry Wojape Recipe
- 3 wholesome ingredients
- Easy to make
- Hyper local and healthy
- Vegan and vegetarian friendly
Inspiration for Chokecherry Recipe
As stated in my Summer 2024 Mood Board, I thought it would be fun to get more creative with food and attempt some foods using ingredients indigenous to North America. Check out my Indigenous American Ingredient Directory for vendors that sell indigenous ingredients.
I first came across a recipe for Chokecherry Wojape in The Sioux Chef by Sean Sherman. He used chokecherries, which are the fruit of the chokecherry tree (Prunus virginiana). The fruit is native to North America, specifically in the western United States. They are often found “in wet soils near streams or swamps or in fields in the East, on dry uplands and slopes in the West” (Harris, 2003).
If you live nowhere near a chokecherry tree, the berries are available through Foraged, or (if your climate supports the plant, you can purchase the tree through Cold Stream Farm.
Are Chokecherries and Adonis Berries the same?
A kind reader corrected me and informed me that aronia berries, though sometimes labeled as chokeberries, are not the same as chokecherries.
Aronia berries (chokeberries) are of the aronia species, while Chokecherries come from species prunus. They are related to cherries, plums, almonds, and peaches.
Chokecherry Taste
Chokecherries are tart and astringent in flavor, so they are not super appetizing fresh off of the tree. They are best eaten after being cooked or processed into jams, jellies, syrups, sauces, and beverages.
Other Berries You Can Use
My mixed berry Wojape is an excellent alternative if you want to make the delicious sauce and do not have chokecherries on hand. I typically make Wojape with blueberries, raspberries, strawberries, cranberries, and/or blackberries, but this chokecherry version was a fun and refreshing experience.
If you love tart fruits and maple, you will definitely love this. It goes well with bison, venison, salad, waffles, pancakes, oatmeal, and more.
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Special Tools and Equipment
- Blender or food processor
- Sauce pot
- Mixing spoon
Chokecherry Wojape
Ingredients
- 3 cups (453g) chokecherries
- ½ cup (100ml) water
- maple syrup or honey to taste
Instructions
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Using a blender or food processor, blend the chokecherries and water together until a puree forms.
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Simmer the puree in a sauce pot for 15 minutes or until the sauce thickens.
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Take the sauce off of the heat and allow it to cool for 5 minutes.
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Mix in maple syrup to taste.
References
Sherman, S., (2017). The Sioux Chef’s Indigenous Kitchen. University of Minnesota Press
Harris, M., (3003). Botanica North America: The Illustrated Guide to Our Native Plants, Their Botany, History, and the Way They Have Shaped Our World. Harper Collins Publishers Inc.
