Rubaboo that is made by the Plains Métis 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]
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 ᓇᐴnaboo.[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]
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. ISBN0-920915-80-9.
Gordon, Irene Ternier (1 February 2011). A People on the Move: The Métis of the Western Plains. Heritage House Publishing Co. p. 20 ISBN9781926936123 Retrieved 21 November 2019.
^Weaver, S. M., Brockway, R. W., & Blue, A. W (1982). "Book Reviews". Canadian Journal of Native Studies. 2 (2): 395–414. Retrieved 22 November 2019.{{cite journal}}: CS1 maint: multiple names: authors list (link)
^Weaver, S. M., Brockway, R. W., & Blue, A. W (1982). "Book Reviews". Canadian Journal of Native Studies. 2 (2): 395–414. Retrieved 22 November 2019.{{cite journal}}: CS1 maint: multiple names: authors list (link)
