The Indigenous Peoples of Canada – First Nations, Inuit, and Métis – have cultural roots that stretch back thousands of years and continue to play a vital and living role in Canadian society today. The First Nations comprised hundreds of distinct communities, often organized into larger nations united by shared languages, territories, and spiritual traditions. Among the most well-known are the Haudenosaunee (Iroquois Confederacy), the Anishinaabe, and the Cree – whose cultural influence remains visible today in language, art, and everyday life. The Inuit have long inhabited the Arctic regions, adapting with deep knowledge and respect to extreme environmental conditions. The Métis emerged from the relationships between Indigenous communities and European fur traders, developing a distinct culture and identity of their own.
A central and enduring aspect of Indigenous cultural identity is food. Traditional diets – based on game, fish, berries, and plants – were not only essential for survival but also deeply woven into spiritual practices, communal knowledge, and a sense of identity. Even today, Indigenous cuisine remains a vibrant expression of cultural diversity, connection to the land, and communal spirit.
Our ambassador for Indigenous culinary culture, Joseph Shawana, presents the Indigenous heritage of Canadian cuisine. His former restaurant, Kū-Kŭm, was one of the first in Canada to place Indigenous flavours at the centre of the dining experience. In addition to his work as a chef, Joseph is also a professor and Indigenous culinary advisor at Centennial College in Toronto.
Joseph Shawana grew up in the Wiikwemkoong Unceded Territory on Manitoulin Island in Ontario. He speaks Anishinaabemowin, the traditional language of the Anishinaabe peoples, which includes the Ojibwe, Odawa, and Algonquin. This language belongs to the Algonquian language family, one of the largest Indigenous language groups in North America.
The Indigenous peoples of Canada have a diverse cuisine that features high-quality ingredients from coast to coast to coast. From fresh halibut on the East Coast, to wild game like moose, deer, and elk in the interior, to wild-caught Chinook salmon from the West Coast of British Columbia — not to mention wild edibles from the far Arctic, which pair beautifully with Arctic char.
Canada’s rich culinary heritage has gained increasing recognition in recent years and is becoming a staple in pantries across the country. Here are some of my favourite ingredients that I use to enhance the flavour profiles of the dishes I create—as well as some proteins that I’ve either hunted myself or received as gifts.
Wild rice is a sacred grain to many Indigenous communities, especially the Anishinaabe. It plays a central role in our creation stories, such as the Ojibwe migration story recorded on birchbark scrolls, which say: “You will find your home where the food grows on the water.” Wild rice grows naturally in freshwater lakes and rivers and is harvested using traditional methods, gently knocking the grains into canoes. It is rich in nutrients and used in soups, stews, and as a staple grain. I use it for salads, handmade pasta, and even grind it into flour for baking bread.
Birch syrup is harvested in early spring from the sap of birch trees. Indigenous peoples in Canada have long used it for its medicinal and nutritional properties. It has a unique caramel-like taste with a subtle bitterness reminiscent of molasses, making it ideal for glazes, marinades, and desserts. One of my favourite uses is to substitute it for molasses in cookies — for an earthy, rich flavour. Today, birch syrup production is being revitalized by Indigenous communities as part of broader efforts to preserve traditional knowledge and promote cultural and economic sustainability. This revival not only honours our ancestors but also highlights the importance of birch trees in Indigenous ecological and cultural heritage.
Green alder catkins are used by some Indigenous groups as a traditional spice. With a peppery, earthy taste, they are dried and ground to season meat, stews, and fish. They are appreciated not just for their flavour, but also for their medicinal properties. My personal tip: use them as a substitute for allspice in desserts.
These golden berries thrive in Arctic and boreal regions and are rich in vitamin C and antioxidants. The Inuit have long used cloudberries both medicinally and as a sweet treat, often combined with dried meat. I like to make a delicious preserve with cloudberries and spread it on freshly baked bannock or bread.
Wild rose plants have been used for centuries in Indigenous medicine and cuisine. The bright red rose hips are high in vitamin C and often brewed into tea or processed into syrup. The petals, with their delicate floral notes, add beauty and subtle flavour to foods and drinks—like homemade rose petal syrup, which is perfect in cocktails or desserts.
Sumac has both culinary and medicinal uses. High in vitamin C, Indigenous peoples would soak the berries in cold water overnight to create a type of sumac lemonade, thanks to their citrusy flavour. In cooking, I like to sprinkle sumac over freshly caught trout or salmon.
Wild animals such as moose, elk, and white-tailed deer have sustained Indigenous lifeways for centuries. These animals—and birds—played a vital role not only as food sources, but also for tools, clothing, and cultural practices. One of my favourite techniques is to pair the protein with what that animal would naturally eat in the wild—like elk with plums, moose with willow, or deer with evergreen. I find that this approach enhances the flavour of the meat and makes the dish truly special.
The bison was essential to Indigenous peoples in Canada—especially the Plains Nations such as the Cree, Blackfoot, Métis, and Sioux. It provided food, clothing, shelter, and tools. The bison symbolizes abundance, strength, and resilience, and is seen in many Indigenous traditions as a sacred being that connects the physical and spiritual worlds. It is considered a gift from the Creator, reminding us of our responsibility to live in balance with nature. Every part of the bison was used: its meat was dried into pemmican—a high-energy food mixed with berries and fat that was crucial for survival and trade. Its hide became tipis, clothing, and moccasins, while its bones were fashioned into tools and weapons. For centuries, bison sustained Indigenous food systems and shaped diets, ceremonies, and economies.