This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Rubaboo" – news · newspapers · books · scholar · JSTOR (June 2019) (Learn how and when to remove this message) |
Rubaboo is a common steworporridge consumed by coureurs des bois and voyageurs (French fur traders) and Métis people[1]ofNorth America. This dish is traditionally made of peas and/or corn, with grease (bear or pork) and a thickening agent (breadorflour) that makes up the base of the stew.[2] Pemmican[3] and maple sugar were also commonly added to the mixture.
| Alternative names | Rubbaboo |
|---|---|
| Type | Porridge/Stew |
| Place of origin | Canada |
| Region or state | Rupert's Land |
| Serving temperature | Hot |
| Main ingredients | Peasorcorn, fat (bear or pork), breadorflour, pemmican |
| Variations | Rubaboo |
Rubaboo that is made by the Plains Métis is often made with pemmican, rabbit, prairie chickenorsage 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)
 | This Canadian cuisine-related article is a stub. You can help Wikipedia by expanding it. |