Rubaboo (Rubaboo)
Overview
Rubaboo is a thick stew or porridge of the Métis people and the French-Canadian fur traders of North America. Its base is dried peas or corn boiled in water with fat, such as bear grease or pork fat, and thickened with flour or bread. Pemmican, a preserved mix of dried pounded meat and fat, was often boiled into it, and maple sugar was sometimes added. The Plains Métis also cooked rabbit, prairie chicken or sage hen in it, with wild vegetables such as wild parsnip, wild onion, turnip and asparagus. The result is hearty, savoury and very filling.
History
Rubaboo fed the voyageurs and coureurs des bois, the fur traders who paddled canoes across Canada, and the Métis buffalo hunters of the plains. It was made from light, long-lasting supplies that could be carried for weeks. Leftovers were reheated as rechaud, written in English as rowschow. Today it remains a symbol of Métis heritage and of the fur trade era.
Main ingredients
Dried peas or corn, pemmican or pork fat, flour, wild onion, maple sugar, rabbit or game bird. The soup is built on pea and pemmican broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pork soups · Corn soups · More soups from Canada
Recipe
Method
- 11 h
Simmer the peas or corn in 2 l water for 1 hour.
- 2
Add the salt pork or pemmican, the meat, onion and turnip.
- 345 min
Simmer for 45 minutes, until the peas are soft and the meat is tender.
- 4
Whisk the flour with a little cold water and stir it in to thicken.
- 5
Add the maple sugar, season and serve.
- ✓
Serve. About 2h 15m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
