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Rubaboo is a common stew or porridge consumed by coureurs des bois and voyageurs (French fur traders) and Métis people[1] of North America. This dish is traditionally made of peas and/ or corn, with grease (bear or pork) and a thickening agent (bread or flour) that makes up the base of the stew.[2] Pemmican[3] and maple sugar were also commonly added to the mixture. Rubaboo that is made by the Plains Metis is often made with pemmican, rabbit, prairie chicken or sage 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]

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Rubaboo

Alternative names	Rubbaboo
Type	Porridge/Stew
Place of origin	Canada
Region or state	Rupert's Land
Serving temperature	Hot
Main ingredients	Peas or corn, fat (bear or pork), bread or flour, pemmican
Variations	Rubaboo

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Origins

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]

See also

• Métis
• Métis in Canada
• Kama (food)
• List of porridges
• List of stews
• Roux
• Coureur des bois

Sources

• Arts, A. A. (2009, January 1). About Us. Retrieved 22 November 2019 from http://albertaaboriginalarts.ca/
• Barkwell, Lawrence J.; Dorion, Leah; Hourie, Audreen (2006). Métis Legacy (Volume II) Michif Culture, Heritage, and Folkways. Winnipeg: Pemmican Publications Inc. and Saskatoon: Gabriel Dumont Institute. ISBN 0-920915-80-9.
• Gordon, Irene Ternier (1 February 2011). A People on the Move: The Métis of the Western Plains. Heritage House Publishing Co. p. 20 ISBN 9781926936123 Retrieved 21 November 2019.
• Weaver, S. M., Brockway, R. W., & Blue, A. W. (1982). Book Reviews. Canadian Journal of Native Studies, Vol. 2, Pp. 395–414., Vol. 2, 395–414.Retrieved 22 November 2019 from https://iportal.usask.ca/index.php?t=display_solr_search&having=4303766&sid=168308311
• PEMMICAN.(1961). Nutrition Reviews, 19(3), 73–75. Retrieved 23 November 2019 from https://academic.oup.com/nutritionreviews/article-abstract/19/3/73/2672002?redirectedFrom=fulltext

References

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