A FOOD TRADITION
Métis Cuisine
Métis cuisine reflects the historical and continuing foodways of Métis communities across the Prairies, northern woodlands, and river corridors. It combines Indigenous ingredients and techniques with influences from French, Scottish, and other fur-trade communities. Game, fish, berries, wild rice, flour, potatoes, dried meat, and preserved foods are common elements. Characteristic practices include pemmican making, smoking, drying, stewing, baking, and cooking over open fire. Representative examples include pemmican, bannock, and meat or berry dishes associated with Métis households and gatherings. Recipes vary by family and region, so the cuisine is better understood as a living cultural tradition than a fixed collection of dishes.
Dishes linked to this cuisine
1–5 of 5
Bannock
Bannock is a substantial Scottish quick bread made from wheat flour with a raising agent, salt, and a dairy-rich fat or liquid, then baked or cooked on a griddle.
Barley Soup
A hearty Alpine soup of pearl barley simmered with broth, vegetables, and often cured pork until the grains are tender.
Les Boulettes
Métis meatballs documented as a popular food, often named alongside li beignes or fry bread.
Métis Pemmican
Portable preserved food of pounded dried bison meat mixed with hot fat and commonly dried berries, strongly associated with Métis history and travel.
Rubaboo
Métis stew or thick porridge with flexible versions based on available meat, vegetables and pantry staples.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.