【寧姨加廚】原住民鄉土三文魚宴

英文原作:寧姨 Judith Lane 中文文字整理:大紀元報人

寧姨

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【大紀元2014年09月15日訊】秋天快來了,勞動節假期一過,孩子們就該高高興興地回校上課了。這開學前的節日大餐吃什麼好? 本期寧姨的心水推介是簡樸地道的原住民風情美食

秋天的氣息開始在空氣中瀰漫。等九月一號的勞動節假期一過,孩子們就要收拾心情回學校上課了。道別充滿樂趣和嘻戲的暑假後,生活又將回歸正軌。
  
對於我們家來說,開學前的那一週是購物週。當年最令我和姐妹們興奮的是每人都可以挑選嶄新的文具,還可以選購一套新衣,讓我們在開學的第一天,打扮得漂漂亮亮的。
  
買齊了上學的用品,我們一家人就會開車到附近的鄉村為勞動節,也算是開學前的晚餐搜購食材。記得有一年,我們全家隨父親駐紮在菲沙河谷裡的芝里域(Chilliwack)軍事基地。我們在附近農場買來剛摘下來的玉米棒,各種剛從樹上摘下來的蘋果、桃子、梨、李子和榛子等。我們還在附近的Vedder河上釣晚餐的主菜三文魚。這條河一年四季都是低陸平原最受歡迎的釣魚點之一。九月份正好是釣Coho和Chinook三文魚的季節。若那條魚是其中一個孩子釣得,晚餐便會更美味更開懷。
  
我最好的朋友是Sto:lo族酋長的女兒(Sto:lo的意思是「河流人」)。這位酋長是BC省印第安酋長聯盟早期的主席,他們的家就住在附近。因為經常去他們家玩,我對Sto:lo族的文化亦熟悉起來了。有時幸運地嚐到一些平時難得一試的野味如鹿肉和麋牛肉、野生的蕨菜、刺蕁麻茶和薩斯卡頓野莓等。會吃上癮的賓烙包(bannock),配各種菜餚吃。無論從文化角度還是營養角度,三文魚都是最重要的食物。三文魚的烹飪方法很多,包括放在明火上烤。原住民用風乾和煙熏方法存放三文魚。很早以前,三文魚是他們的貿易貨物。時至今天,三文魚依然是原住民極為重要的資源和工業。
  
含豐富奧米加油和維他命的三文魚既健康又美味。每年這個季節,是新鮮三文魚的旺季,不妨多購一兩條放在冰箱存起來留待日後享用。趁這時候一家人到河邊釣三文魚樂趣無窮,那份喜悅只有在魚兒上鉤時可媲美。
  
如果想知道更多有關菲沙河谷的原住民–Sto:lo族的歷史,可以參觀Chilliwack市的Sto:lo信息中心,並參加各種文化活動和風情旅遊,例如包括一頓地道午餐的美食體驗之旅,一邊品嚐 Sto:lo族的傳統美食,一邊聆聽Sto:lo族的傳奇故事。到Shxwt’a:selhawtxw 解說中心(Interpretive Centre)裡的民族植物園去更可以認識到什麼是貓尾巴、香蒲、蕨菜、牛蒡等食用植物。有關詳情可以在網站http://www.stolotourism.com/上找到。
  
在此介紹在溫哥華的一間由原住民在開辦和經營的餐廳Salmon n’ Bannock Bistro (http://www.salmonandbannock.net)。該餐廳供應地道鮮美的原住民美食,包括本土的野生魚、走地禽畜和麋牛肉等,全用傳統方法炮製,原汁原味。如果一行有6人或以上的話,可點比較划算的宴會套餐(Feast Menu)。

勞動節暨新學年前夕那天的大餐我們吃什麼?不就是有三文魚和賓烙包(Bannock)!還有現摘的玉米棒、綠油油的四季豆,甜品是按照那本由一對廚師母女Dolly Watts和 Annie Watts編寫的《何處嚐大餐》(Where People Feast)上的食譜做的蔓越莓榛子曲奇餅。
    
配酒:Kettle Valley Winery Reserve 紅皮偌 2011 (Pinot Noir)
  
Naramata Bench的Kettle Valley酒莊出品的Pinot Noir 2011酒,一般會存放21個月後才推出市場。酒質成熟柔順,有櫻桃和李子的味韻。三文魚豐厚的味道柔化了紅酒單寧酸,在味蕾上產生奇妙的感覺。欲購Pinot Noir 2011請從速聯繫酒莊(這酒是限量發售,迄今總共只釀造了191箱)。 @

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First Nations’ Salmon Fare
By Judith Lane

With fall in the air and kids returning to school after Labour Day (September 1) long weekend, our lives will take on a more orderly form as we say goodbye to the fun and games of summer.

In our family, the week before school started was filled with shopping. My sisters and I were excited to pick up brand new school supplies. We got to each choose a new outfit so would look our very best for the first school day.

Once school shopping was out of the way, we would drive into the country to gather ingredients for our Labour Day/back-to-school dinner. We lived in the Canadian Forces Base Chilliwack in the Fraser Valley one particular year. There were many neighbourhood farms where we loaded up on just-picked corn on the cob, apples, peaches, pears, plums and hazelnuts. We fished in the nearby Vedder River for salmon, the highlight of the dinner menu. It was especially exhilarating and the fish more tasty if one of us kids had caught it. Vedder River is among the most popular year round fishing spots in the Lower Mainland. September is a good time to catch Coho and fall Chinook salmon. This year happens to be a very good year for salmon runs.

My best friend, the daughter of the chief of the Sto:lo Nation who chaired the Union of BC Indian Chiefs in its early days, lived just down the road. (Sto:lo means people of the river.) Visiting their home meant becoming acquainted with Sto:lo culture and tasting unfamiliar and exotic foods like venison and elk; wild plants like fiddleheads, Saskatoon berries; and drinking stinging nettle tea. Addictive bannocks (a type of bread) were eaten with everything. The most important food – culturally and nutritionally – was and still is salmon. It is barbecued on open-fire and cooked in many different ways. First Nations preserve the fish through drying and smoking. They used salmon for trading in earlier times; and today, both the fish and the fishing still play an important role as the resource and the industry.

Salmon, loaded with Omega 3 and vitamins, is both healthy and delicious. Fresh ones are plentiful at this time of the year and worth stocking up on, a great reason to take the family fishing which is a great outing for everyone. The thrill of feeling a fish biting your line can only be outdone by landing your salmon.

If you want to learn more about the Sto:lo Nation who are the original inhabitants of Fraser Valley, you can visit the Sto:lo Resource Centre in Chilliwack and take in different cultural events and tours. Experience the Sto:lo Traditional Foods Tour and hear stories, tour the Shxwt’a:selhawtxw Interpretive Centre’s Ethnobotanical Garden where you’ll see and learn about things like cat’s tail, fiddlehead ferns and burdock, all edible. Lunch is part of the tour. Details can be found at http://www.stolotourism.com/ as well as information on events and festivals, and camping.

Closer to home, Salmon n’ Bannock Bistro (http://www.salmonandbannock.net) is a Vancouver First Nations-owned and operated Vancouver restaurant that serves tasty aboriginal cuisine including wild, local fish, and free-range meat including bison, prepared in traditional ways. If there are six or more in your group, the Feast Menu is a great way to explore.

Our Labour Day-Back-to-School dinner? Salmon and bannock, fresh corn on the cob, green beans and cranberry hazelnut drop cookies, the recipe is from Where People Feast, an Indigenous People’s Cookbook by mother and daughter chefs, Dolly and Annie Watts.

Wine pairing: Kettle Valley Winery Reserve Pinot Noir 2011
This Naramata Bench Winery ages its Pinot Noir for 21 months before release. It is ripe and supple with tastes of cherries and plums. The richness of the salmon tames the wine’s generous tannins for a rewarding match. Find it at the winery (only 191 cases were made).

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