Speaking from a lifetime of experience, chef Cezin Nottaway describes Algonquin food as simple. To braised moose meat she adds onions, black tea, salt, and pepper. Nottaway, who owns her own catering company, prepared this dish in a cooking demonstration at Carleton University’s library as part of an event discussing Indigenous food ways.
Thank you to Cezin Nottaway, Barbara Dumont-Hill, Nathalie Cook, Jennifer Adams, and Carleton University staff.
Music by Lee Rosevere
Produced by Emily Fearon, Greer Gemin, and Mugoli Samba