As owner of Niitsitapi Eats & Treats, Chef Roberta Mistaken Chief (Culinary Careers 2007) shares delicious Indigenous fusion dishes with people across southern Alberta.
“I have always wanted to be a chef,” she says, recalling childhood hours spent watching her mom in the kitchen, a practice that later turned into cooking for her large family.
After graduating from the polytechnic, Mistaken Chief spent 18 years in the industry, running kitchens and catering private events. Now, she’s tackling a new goal of earning her diploma in Business Administration – Business Operations.
“I decided I wanted to fulfill my dream of owning a food truck and representing my people’s food and culture in the community,” Mistaken Chief says. “I knew that to be successful, I had to get knowledge of the business side of the industry.”
Her focus paid off in March when Mistaken Chief, then a first-year student, won the University of Lethbridge’s LaunchPoint Pitch Competition and its $2,000 top prize.
“Things seemed to explode for me,” she says. “It went from a dream and idea to something that can actually happen now!”
While her food truck isn’t on the road just yet, Mistaken Chief is giving readers a sneak peek at what’s sure to be a menu staple: fry bread bites.
“Fry bread has deep roots in Indigenous cuisine across North America, including the Blackfoot people,” she says. “This version adds a local twist with Saskatoon berries, a wild prairie fruit cherished for its sweet, earthy flavour.”
INGREDIENTS
4 c. .................................................................... all-purpose flour
2 tbsp. ................................................................ baking powder
2 tsp. .................................................................. salt
4 tbsp. ................................................................ sugar
2 ½ c. ................................................................. water (room temperature)
1 c. ..................................................................... frozen Saskatoon berries
Oil, for frying
FOR THE SASKATOON BERRY SAUCE
2 c. .............................. Saskatoon berries (fresh or frozen)
½ c. ............................. sugar (adjust to taste)
½ c. ............................. water
1 tbsp. .......................... lemon juice
1 tsp. ........................... cornstarch (optional, for thickness)
Other toppings: powdered sugar, honey or maple syrup
METHOD
1. In a large bowl, whisk together dry ingredients. Create a well in the centre and pour in the water. Gently mix until a sticky dough forms. Do not overmix.
2. Fold in the frozen Saskatoon berries until distributed.
3. Lightly flour a clean surface and pinch off small pieces of dough. Roll into balls three to five centimetres wide.
4. Heat oil in a deep pan or fryer to 160–190°C (320–375°F).
5. Carefully drop in the dough balls and fry until golden brown, about two to three minutes.
6. Remove and drain on paper towels.
FOR THE SAUCE
1. Combine berries, sugar and water in a small saucepan.
2. Simmer over medium heat for 10 to 12 minutes, stirring often, until berries soften and release juices. Stir in lemon juice.
3. (Optional) Mix cornstarch with a tablespoon of water and stir into the sauce for a thicker consistency. Cook for another two minutes until it slightly thickens.
4. Cool slightly before drizzling over warm fry bread bites.
5. Extra sauce can be refrigerated for up to five days and served with pancakes, waffles or ice cream.
6. Enjoy!
For more information on Chef Mistaken Chief’s catering, visit www.niitsitapieatsandtreats.com. To make a reservation at the Garden Court Restaurant, where Chef Mistaken Chief and other Culinary alumni learned their trade, call 403-320-3230. Bon appétit!
