Wojapi
A thick, lightly sweetened berry sauce, traditionally made from chokecherries or other wild berries simmered down and thickened. It is often served warm alongside frybread.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Saucepan
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 0
- carbs
- 27
- protein
- 1
- calories
- 110
Instructions
- 1
Put the berries and water into a saucepan. Heat until the liquid starts to gently bubble.
- 2
Cook for 15-20 minutes. Mash the berries against the side of the pan as they get soft.
- 3
Pour through a strainer to remove large seeds and skins, or leave them in.
- 4
Stir in sugar to your taste. Simmer gently for 5 more minutes.
- 5
For a thicker sauce, stir in the smooth runny paste of cornstarch and water. Simmer until shiny and thick.
- 6
Serve warm alongside frybread (a puffy Native American fried flatbread).
Chef's tips
Cook the berries down slowly so their natural sweetness builds up. Taste the sauce before adding sugar, because chokecherries and other wild berries can vary in tartness.
Storage
Refrigerate in a sealed container up to a week.
Reheating
Warm gently in a small saucepan over low heat, stirring often.
Common mistakes to avoid
- •Burning the berries by cooking them over heat that is too high
- •Adding too much thickener so the sauce turns pasty instead of saucy
Serving suggestions
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