'The Sioux Chef' Sean Sherman believes in using ingredients that are indigenous to the land — and this sauce fits the bill.
Well, we traditionally use chokecherries, because the chokecherry trees grew all over the plains, around the Badlands and Black Hills in South Dakota. So we harvested a ton of chokecherries. And then they would just cook it down with water, and sweeten it if it needs to be sweetened a little bit. But for me, that aroma just sends me right back to being five years old.All we're going do, basically, is just put everything in a pot. We added 16 ounces, or one pound, of cranberry.
And it's the simplest recipe in the world. Everybody has cranberries on their Thanksgiving table, and this is just looking at it through a different lens. And we even put things like cedar or pine or something to give it a little flavor of the forest.You can find rose hips online. You can find them at some health food stores. But we harvest a lot of them wild, because they're all around the lakes, they're all around the forest. They're all around the plains.
It doesn't talk about all of the really intense trauma that happened to Indigenous peoples, especially in the 1700s and 1800s, and even through the 1900s. And so there's a lot of repair work to do, and we shouldn't be celebrating those stories that really have no basis in reality. But we can be celebrating holidays to come together as people, and as families, and to celebrate food.
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