Best Food in Saskatchewan
What and where are the best foods in Saskatchewan? Our founder, Karen Anderson, set out this past year to document her favourites in Alberta and every province and territory across Canada. Grains and pulses flourish here on the flat lands of Canada. Given the sparse population and distance between towns, Saskatchewan is a place where people rely on word of mouth as a guarantee the drive to find the province’s hidden gems is worth the effort. So, if you are heading to the land our friend Jennifer Sharp calls “flat out food,” here’s our top picks. We hope this research will keep your focus on full enjoyment of the food and place when you arrive in the land of the endless sky. Also, scroll to the end of the post for a delicious recipe featuring some of the legumes grown here.
Flat out Food – Book and TV Series – Jennifer Sharp, author and host
Only in Saskatchewan: recipes and stories from the Province’s best loved eateries – Naomi Hansen
Out of Old Saskatchewan Kitchens – Amy Jo Ehman, author
Places and Experiences:
Homestead Bar a Vin – chef Elizabeth Aparicio – Mexican from scratch that people drive from all over the province to eat.
Wanuskewin – Metis and Plains First Nations food
Ayden Kitchen and Bar – chef Dale Mackay
8 out-of-the-way hidden-gem restaurants – Jennifer Sharp, Star Phoenix
The 10 Best Restaurants in Regina – Culture Foodie
9 Breweries and Distilleries to try in Saskatoon – Tourism SK
Recipe for Yam and Coconut Curry Lentils
- 2 Tablespoons organic canola oil (plus a bit more if needed)
- 1 teaspoon black mustard seeds
- 2 Tablespoons ginger paste
- 1 Tablespoon garlic paste
- 1 Tablespoon ground cumin
- 1 Tablespoon ground coriander
- 1 teaspoon turmeric
- 1 Tablespoon Kashmiri chili powder
- 1 leek, washed, greens trimmed, halved and cut finely
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 onion, diced
- 1 medium yam, diced
- 1 cup uncooked lentils (or 2 (540 ml – 19 ounce) cans
- 2 cups water
- 1 apple, diced
- ¼ cup raisons
- 1 can (19 ounces – 540 mLs) coconut milk
- 1 teaspoon fenugreek leaves (kasoori methi)
- 1 Tablespoon garam masala
- ¼ cup honey
- ¼ cup lime juice
- Salt to taste
- Pinch chili flakes
- 2 Tablespoons fresh cilantro leaves
- Lime wedges
- Heat the canola oil on medium-high heat in a large, heavy-bottomed wok or Dutch Oven pan.
- Add the mustard seeds and when they pop and splutter, lower the heat to medium and add the ginger and garlic and cook and stir until fragrant, about 30 seconds.
- Stir in the cumin, coriander, turmeric and chili powder and cook until fragrant – adding a little more oil if needed to prevent the spices from sticking or burning.
- Stir in the leeks, carrot, celery, onion and yam and cook with a lid on until tender – about 5 to 10 minutes.
- Add the lentils, water, apple and raisons.
- Simmer on medium-low, stirring frequently, until the lentils are tender.
- Stir in the coconut milk, fenugreek and garam masala and heat through. Then, taste and adjust the flavours to balance sweet, sour, salt and heat with the honey, lime, salt or chili flakes.
- Garnish with cilantro, lime wedges and cashews as desired.
- Enjoy with basmati rice and roti or naan.