Rubaboo is a traditional dish of the Métis and First Nations people of Canada. It's a hearty stew that can be made with a variety of ingredients, but pemmican, a mixture of dried meat, fat, and berries, is often a key component. Here's a recipe for Rubaboo made with pemmican:

Ingredients

1. Pemmican: 1 cup, crumbled or chopped into small pieces. Pemmican traditionally contains dried meat, fat, and sometimes berries.
2. Water or Broth: 6 cups. You can use vegetable, chicken, or beef broth for added flavor and nutrients.
3. Potatoes: 2 medium-sized, peeled and diced into cubes.
4. Carrots: 2 medium-sized, peeled and diced.
5. Onion: 1 large, finely chopped for a base flavor.
6. Garlic: 2 cloves, minced, to add depth to the flavor.
7. Salt and Pepper: Add to taste, depending on the saltiness of the pemmican and broth.
8. Optional Vegetables: Such as corn, peas, or other available seasonal vegetables for added texture and nutrition.
9. Optional Seasonings: Bay leaf, thyme, rosemary, or other herbs to enhance flavor.
10. Flour: 2 tablespoons, to thicken the stew (optional).
11. Butter or Oil: 1 tablespoon, for sautéing (if using flour for thickening).

Equipment

• Large Pot or Dutch Oven
• Wooden Spoon
• Knife and Cutting Board
• Measuring Cups and Spoons

Instructions

1. Prepare Ingredients
   • Begin by preparing your vegetables: Wash, peel, and dice the potatoes and carrots into even cubes for uniform cooking. Finely chop the onion and mince the garlic cloves.
2. Sauté Aromatics (Optional Step for Enhanced Flavor)
   • Heat a tablespoon of butter or oil in a large pot or Dutch oven over medium heat.
   • Add the onions first, sautéing them until they become translucent and slightly golden. This typically takes about 3-5 minutes.
   • Add the minced garlic and sauté for an additional minute, ensuring it doesn't burn.
3. Add Pemmican and Liquid
   • Crumble or chop the pemmican into small pieces and add it to the pot.
   • Pour in 6 cups of your chosen liquid (water or broth). Increase the heat to bring the mixture to a gentle boil.
4. Incorporate Vegetables and Seasonings
   • Add the diced potatoes and carrots to the pot. If using other vegetables, add them as well.
   • Season the mixture with salt and pepper. If you're using additional herbs like a bay leaf or thyme, add them now.
5. Simmer the Stew
   • Once everything is in the pot, reduce the heat to a low simmer. Cover the pot with a lid and let it cook until the vegetables are tender. This usually takes about 20-30 minutes, depending on the size of your vegetable pieces.
6. Thickening the Stew (Optional)
   • If you prefer a thicker stew, mix 2 tablespoons of flour with an equal amount of water to create a smooth paste.
   • Gradually stir this paste into the simmering stew, and continue to simmer for another 10 minutes. The stew should thicken up.
7. Final Seasoning and Serving
   • Before serving, taste the rubaboo and adjust the seasoning as needed.
   • Serve the stew hot. It pairs well with crusty bread, bannock, or other traditional bread.

Additional Tips

• The consistency of rubaboo can vary from a thick stew to a more soup-like consistency. Adjust the amount of liquid and thickening agent based on your preference.
• Rubaboo is a highly adaptable dish, so feel free to experiment with different vegetables and seasonings.
• The pemmican will add a unique flavor and heartiness to the dish, making it a fulfilling and nutritious meal.
• Check out our History of Rubaboo here.

Enjoy your rubaboo with pemmican, a nourishing dish that's deeply rooted in North American indigenous culinary traditions!