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Chokecherries, la grabdour or lee tukwahiminawna: Chokecherries were crushed by pounding on a flat rock and then dried to preserve for winter use. The pits were always crushed into the mix, giving the mixture an almond flavour. After the cherries were crushed, they were formed into patties that were then placed on the roof to dry. These were then stored in small sacks. Chokecherries are cooked with lard and sugar. When this mixture comes to a boil, flour is added as a thickening ingredient. Chokecherries are one of the ingredients of pemmican. For the Metis, chokecherry syrup with li galet (bannock) was a common dish. Chokecherry wine was a Metis favourite and often unspoken product of the household.
Compiled by Lawrence Barkwell Coordinator of Metis Heritage and History Research Louis Riel Institute