chokecherries, drying process, native american food tradition
Fresh chokecherries have a bitter and astringent taste; when dried the taste becomes sweeter. Native Americans preserved chokecherries for use in traditional foods such as pemmican (also known as wasna) and wojapi (chokecherry pudding). Pemmican is ground dried meat mixed with tallow and dried, crushed chokecherries. The mixture is shaped into small patties or squares and allowed to harden. Tribes used pemmican during a move to new hunting grounds; it was light weight, easy to carry, and a good source of protein for energy.
Saboe, Lorna and Tiomanipi, Gabrielle, "Drying Chokecherries" (2007). SDSU Extension Extra Archives. 486.