Learn To Make Aronia Wojapi!
Aronia: aka black chokeberry / not to be confused with chokecherry
An easy to grow native (to Eastern North America) berry, Aronia has been used by Indigenous Peoples for many centuries as an important superfood and potent medicine. Here in the Pacific Northwest, Aronia is hardy, prolific, not prone to pest or disease, and will please the wildlife as well.
We caution you not to dismiss this beautiful berry because you tried one fresh, and thought, ack - that’s a bit like sucking on the arm of a sweater! Aronia’s “dryness” is best remedied by combining with other ingredients. The berry on its own is dry and earthy but it does have a tangy sweet flavor as well. So what can you do with a berry like this? So much!
Today, we will introduce you to Wojapi. A traditional Native American dish made with a combination of wild berries and root flour, that results in a versatile sauce that can be used in many different ways such as topping meats or desserts. One popular berry used for making Wojapi, is Aronia.
Aronia Berry Wojapi
The following recipe was adapted from an original recipe found at firstnations.org, where you will find cookbooks and more recipes featuring other native fruits and berries.
Ingredients:
Makes approx 1 pint Wojapi
4 cups Aronia berries, fresh or frozen: Okay to replace with other berries if you can’t source Aronia, but it’s fun to try something new to you!
1-2 tablespoons cornstarch, arrowroot, or wild cornflour: Fresh berries should need about 1T, frozen might need 2T.
Maple syrup or Honey to taste: My personal preference is maple syrup, but honey will work as well.
¼ - ½ cup water: If using fresh berries, make sure there is enough water to keep them from scorching.
Directions:
Simmer the berries and water in a saucepan over low heat, stirring occasionally. For 4 cups of fresh berries, I use about ½ cup water.
Once the berries are warm, begin to mash them in the pot to help release their juices.
Once the fruit has broken down and there is a good amount of dark purple liquid, pour the entire contents of the saucepan into a colander and catch the liquid in a bowl underneath.
Return the berry mash from the colander to the saucepan.
Whisk in the cornstarch or arrowroot into the liquid until completely dissolved.
Add the liquid mixture back into the berry mash on the stovetop and stir to combine.
Continue to simmer until the mixture thickens and the fruit is even softer.
Add sweetener of your choice.
Serve over cornbread, frybread, on icecream, or anything else that could use a touch of
