Cuisiner autochtone, le défi des ingrédients

While Indigenous cuisine is beginning to take its place on the restaurant scene, particularly in Toronto, it is still a challenge to find the ingredients necessary to cook traditional dishes. Candy Blair, a Mohawk artist who lives in Toronto, introduces us to the recipes she has been cooking since she was young, such as the three-sisters soup, banic bread or a strawberry drink, and talks about the challenges of the coming days, to eat according to her traditions.