• Gzhadawsot Mattena

Wojapi (Indigenous Berry Sauce)

Wojapi is a traditional sauce made by most North American Indigenous people, however the word "Wojapi" comes from the Lakota, Dakota, and Nakota meaning "berry sauce".

Wojapi is a wonderful way to preserve berries which can go bad super fast. We've all bought that container of raspberries to have them go moldy within 24 hours.

Indigenous Food Friday: Wojapí - YouTube


  • 4 C of any berries, fresh or frozen (chokecherry, raspberry, blueberry, strawberry, blackberry, dewberries, salmon berries, cranberry)

  • 3/4 C Pure Maple Syrup

  • fresh grated ginger


  • Put all ingredients into a medium saucepan and bring to a boil, stirring often. Boil for 1-3 hours depending on how thick you want the sauce. The longer it boils the thicker it will be, like firm jam. The less you boil it the thinner the sauce will be.

  • Use warm or chilled, whatever your preference. Bottle unused Wojapi and refrigerate or preserve with the "water bath method".

This is wonderful on anything; yogurt, ice cream, bannock, fry bread, oatmeal, porridge, toast, cheesecake, on turkey or chicken in place of cranberry sauce.

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