Wohanpi is a traditional Lakota dish that is still enjoyed today but has gone through many iterations. In the past, Wohanpi was made with wild foraged onions, wild foraged turnip (timpsula) and venison, elk or bison. Over time potato, including the wild potato (blo), replaced the turnips. Carrots also have made an appearance along with beef.
The recipe shared below is an adapted version served in Avera McKennan Hospital & University Health Center’s Café 1325 at the Heritage Inspiration station. You may substitute the cubed beef with venison, elk or bison; however, keep in mind that these meats are leaner than beef and require slower cook times and lower temperatures to keep the meat from becoming tough.
Serve this scrumptious soup with gabubu bread. Gabubu is similar to fry bread but uses less oil and is a South Dakota regional classic. Gabubu means “to pound or beat” in Lakota and the word can also be used to refer to drums.
Wohanpi Soup With Gabubu Bread
Serves: 6
Wohanpi Soup Ingredients
- 3 cups cubed beef
- 6 cups beef broth
- 3 medium potatoes, peeled and cubed
- 3 medium carrots, cut in ½ inch coins
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Cook the meat in skillet until browned on all sides approximately 6-7 minutes.
- Add the meat and broth into a stock pot. Add the carrots, potatoes, thyme and Worcestershire sauce.
- Simmer over low heat for 45 minutes.
- Season with salt and pepper to taste.
Gabubu Bread Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon oil
- ¼ teaspoon sugar
Instructions
- Add dry ingredients to a large bowl and mix.
- Make a small well in the middle of the flour. Add the milk and oil to the well.
- Slowly mix the wet ingredients in with the dry. Mix until dough is formed. The dough should be easy to handle.
- Separate the dough into six balls, use some of the oil to oil your hand and flatten the dough.
- Add remaining oil to a frying pan. Place flattened bread in the hot pan. Flatten further. Fry until underside is golden brown. Flip and fry the other side. Add additional oil if necessary.
Nutrition Facts per Serving:
Soup
- Calories: 199
- Protein: 25.3g
- Carbohydrate: 16g
- Saturated Fat: 1.5g
- Cholesterol: 58mg
- Sodium: 1,000mg
- Dietary Fiber: 2g
- Fat: 4g
Bread
- Calories: 203
- Protein: 6.36g
- Carbohydrate: 36g
- Saturated Fat: 0.6g
- Cholesterol: 3mg
- Sodium: 656mg
- Dietary Fiber: 1.1g
- Fat: 3.3g
Source: The culinary team at Avera McKennan Hospital & University Health Center adapted this from The Sioux Chef’s Indigenous Kitchen by Sean Sherman.
