NORTH BATTLEFORD — Between Aug. 12 and 14, Indigenous chokecherry preparation was demonstrated at the Western Development Museum (WDM) as part of its Tipi Teachings series.
Instead of bringing chokecherries in from off-site for the demonstration, Beverly Jimmy-Lewis, Larry Lewis and Phyllis Iron harvested the chokecherry bushes on the museum grounds. They picked berries that were dark purple; red berries are not yet ripe.
A large, smooth, flat rock is used as the base for the berries. A smaller flat rock, held in the hand, is used to crush the berries on the larger rock. These rocks come from northern areas. The berries are crushed until they reach a hamburger-like consistency, making sure all larger pieces are broken down. The cherry pits normally contain cyanide, but boiling or cooking reduces the toxicity.
Traditionally, the mash is formed into small patties and dried in the sun. Today, the mash is often stored in freezer bags for later use.
First Nations also use chokecherries and other berries to make pemmican, which lasts indefinitely. To make pemmican, berries are mashed and dried. Dried meat is crushed with stones until it becomes powder. The meat and berries are mixed with tallow from animals like moose or bison. Sugar or honey can be added. The mixture is shaped into bars or patties. Traditionally, the bars are stored in a sack made from an animal stomach and buried in the ground to keep them cool. This preserves them for a very long time. Today, people use plastic or wax paper instead.
Beverly Jimmy-Lewis said, “I like to add water, oil and sometimes flour to the mash, fry it in a pan, and serve it on bannock.”
There is one more Tipi Teachings from Aug. 19 to 21, between 1 and 3 p.m., when the WDM will demonstrate hand games.
