Wojapi
A simmered, lightly sweetened berry sauce, traditionally made from chokecherries or wild berries thickened to a jammy consistency. It is eaten with frybread or spooned over other foods.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 120 kcal
Equipment
- •Saucepan
- •Fine-mesh sieve
Nutrition
Per serving, approximate
- Calories
- 120 kcal
- fat
- 0
- carbs
- 30
- protein
- 1
- calories
- 120
Instructions
- 1
Put the chokecherries and water in a saucepan. Bring the liquid to a gentle simmer.
- 2
Cook for 15 minutes. Mash the berries as they soften.
- 3
Pour the mixture through a fine strainer to remove the pits and skins. Press firmly to push the fruit pulp through.
- 4
Pour the strained liquid back into the saucepan. Stir in the sugar.
- 5
Whisk in the cornstarch smooth runny paste. Stir and simmer until thick, about 5 minutes.
- 6
Take the pan off the heat. Let it cool slightly before serving.
Chef's tips
Chokecherries contain hard pits. Always press the cooked fruit through a strainer to catch the pits and skins before thickening.
Storage
Refrigerate in a sealed jar up to 1 week.
Reheating
Warm gently in a small saucepan over low heat, stirring often.
Common mistakes to avoid
- •Leaving the hard chokecherry pits in the sauce instead of straining them out
- •Cooking over heat that is too high, which scorches and burns the berries
Serving suggestions
Cooked Wojapi?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from South Dakota
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
