This article needs additional citations for
verification. (June 2019) |
Alternative names | Rubbaboo |
---|---|
Type | Porridge/ Stew |
Place of origin | Canada |
Region or state | Rupert's Land |
Serving temperature | Hot |
Main ingredients | Peas or corn, fat (bear or pork), bread or flour, pemmican |
Variations | Rubaboo |
Part of a series on |
Canadian cuisine |
---|
Rubaboo is a common stew or porridge consumed by coureurs des bois and voyageurs (French fur traders) and Métis people [1] of North America. This dish is traditionally made of peas and/or corn, with grease (bear or pork) and a thickening agent ( bread or flour) that makes up the base of the stew. [2] Pemmican [3] and maple sugar were also commonly added to the mixture.
Rubaboo that is made by the Plains Métis is often made with pemmican, rabbit, prairie chicken or sage hen and a wide variety of wild vegetables such as wild parsnip (lii naavoo) onion, turnip, and asparagus that can all be added to the food with preference. [4] The thickened mixture was later re-served as “rowschow” (re-chaud). [5] Sometimes, It is occasionally spelled Rubbaboo. Other sources describe it as consisting primarily of boiled pemmican, with thickening agents added when available. [3] [6]
The etymology of the word is a blend of the French word roux (a thickener used in gravies and sauces) with the word for soup ("aboo") from an Algonquian language, [7] such as Anishnaabe naboo. [8] Although pemmican can be added to the stew, Rubaboo and pemmican remain separate dishes, but are culturally linked closely to each other in Metis history. [9]
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: CS1 maint: multiple names: authors list (
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{{
cite journal}}
: CS1 maint: multiple names: authors list (
link)
This article needs additional citations for
verification. (June 2019) |
Alternative names | Rubbaboo |
---|---|
Type | Porridge/ Stew |
Place of origin | Canada |
Region or state | Rupert's Land |
Serving temperature | Hot |
Main ingredients | Peas or corn, fat (bear or pork), bread or flour, pemmican |
Variations | Rubaboo |
Part of a series on |
Canadian cuisine |
---|
Rubaboo is a common stew or porridge consumed by coureurs des bois and voyageurs (French fur traders) and Métis people [1] of North America. This dish is traditionally made of peas and/or corn, with grease (bear or pork) and a thickening agent ( bread or flour) that makes up the base of the stew. [2] Pemmican [3] and maple sugar were also commonly added to the mixture.
Rubaboo that is made by the Plains Métis is often made with pemmican, rabbit, prairie chicken or sage hen and a wide variety of wild vegetables such as wild parsnip (lii naavoo) onion, turnip, and asparagus that can all be added to the food with preference. [4] The thickened mixture was later re-served as “rowschow” (re-chaud). [5] Sometimes, It is occasionally spelled Rubbaboo. Other sources describe it as consisting primarily of boiled pemmican, with thickening agents added when available. [3] [6]
The etymology of the word is a blend of the French word roux (a thickener used in gravies and sauces) with the word for soup ("aboo") from an Algonquian language, [7] such as Anishnaabe naboo. [8] Although pemmican can be added to the stew, Rubaboo and pemmican remain separate dishes, but are culturally linked closely to each other in Metis history. [9]
{{
cite journal}}
: CS1 maint: multiple names: authors list (
link)
{{
cite journal}}
: CS1 maint: multiple names: authors list (
link)