REVITALIZING INDIGENOUS CUISINE
A conversation with Sean Sherman, founder of The Sioux Chef
Ingredients
- 1 cup shredded smoked whitefish or trout
- ½ cup Cedar-Braised Beans (find on EdibleIndy.com ) or cooked white beans
- 2 tablespoons sunflower oil
- Pinch sumac
- Pinch maple sugar
Instructions
Makes 1½ cups
Put the whitefish, beans and oil into a food processor fitted with a steel blade and pulse to create a rough, thick consistency. Season to taste with the sumac and maple sugar.
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