#wojapi

Food: Native American wojapi

Omg I could go for some wojapi rn honestly, I picked some chokecherries back in august and damn they were good, idk if I ever explained my username ever on here so yeah wožapi is another Lakota orthography of spelling wojapi, it’s pronounced the same. People wanna say woJapi but it’s more of a in between sound like shjaw? Whatever this symbol sounds like ž

Then when finding pictures on google I can ever find the right consistency of it? Like why are people making jams and jellies like we have words for jams and jellies, it wouldn’t be wojapi. Wojapi is like specifically berry/fruit pudding. Arikara is different where huúʾ is pudding and porridge of any kind but there’s a big difference between jam and jelly.

Enjoy all my personal pet peeve of eating other people’s wojapi, especially when there’s no berries like why do you take the berries out? Like please tell me. 💖💖💖🫐🍇🍒🫐🍓🫐

Wojapi

A no-added-sugar berry jam sauce traditionally made and enjoyed by the Lakota and Dakota nations

Disclaimer:I am not Lakota, Dakota, or a member of any Indigenous American tribal nation, nor do I have Indigenous ancestry as far as I know. I make no claim to this recipe or its origins. I share this with deep respect for the Indigenous communities who created and preserved it. I discovered Wojapi while searching for a natural, diabetic-friendly alternative to the “no sugar added” jams full of chemicals on grocery shelves. When I made this version, it was after my goddaughter’s birthday — we had a bunch of leftover fruit trays, mostly berries, and I didn’t want them to go to waste. My diabetic grandmother ended up loving it, so I thought I’d pass it along.

Ingredients

Berries — a mix of blackberries, strawberries, and plenty of blueberries were used here, but you can use whatever berries you have. For authenticity, go with North American native berries like blackberries, blueberries, strawberries, huckleberries, cranberries, or elderberries. (Do your homework on what grows locally and sustainably!)

Cornstarch water mixture — this helps thicken it.

Water — enough to cover the berries in the pot.

Optional: Honey or maple syrup if you want extra sweetness.

Instructions

Place all your berries in a pot and pour in just enough water to cover them.

Cook on medium-low heat, stirring occasionally and gently smashing the berries as they soften. Continue for 30 minutes to an hour, until the liquid reduces significantly.

Add the cornstarch water mixture and stir in thoroughly.

If you want a smoother consistency, use a hand mixer or blender to puree the sauce at this point. Add honey or maple syrup if desired.

Continue cooking until the sauce thickens to your liking — it should be rich, dark, and jam-like.