" Pemmican " The national dish in Canada

Canadian Pemmican

 

Canadian are gourmet people for special food and they don't always share the same culinary traditions, but it's the true story and the food that make up their collective history. (Pemmican) is dried meat, traditionally bison pounded into coarse powder and mixed with an equal amount of melted fat, and occasionally Saskatoon berries, cranberries, and even cherries, currants, chokeberries or blueberries.

 

Pemmican was "the national dish so to speak, of a population composed of many nationalities; and like everything else in this peculiar country, it is a wonderful mixture. Had long been a staple of Indigenous diets on the prairies. Pemmican was portable, lasted almost indefinitely and had become the densely caloric fuel that made the Hudson Bay Company's highly profitable fur trading operations possible. Pemmican can still be useful snack and it can be made in reasonable quantities and in a reasonable amount of time in a modern kitchen. While there are several variations on the dish - depending upon the meat used and what is being added - what follows is relatively standard.

 

"Peter Pond" is credited with introducing this vital food to the trade in 1779, having obtained it from Athabasca region. If you want to make something truly Canadian to honor this great nation’s annual celebration, get your hands on some moose meat and dried cranberries. Pemmican is a concentrated mixture of fat and protein that was and is said to provide energy in times of transience, severe cold or scarce resources.

 

Try this simple Pemmican recipe and get a taste of what helped their ancestors brave the harsh Canadian cold.