Traditional Foods, Harvesting and Preparation Methods

STSEELTUN (SALMON): Traditionally a staple part of the Quw'utsun' diet and often referred to as the "People of the Salmon", the Cowichan People harvested Salmon from the Cowichan River by originally using weirs and later on moving to spear fishing. Being very conscious about waste they only took what was needed, allowing the spawning Salmon to continue their journey. The Cowichan River holds heritage status and yields three different salmon runs throughout the year. Spring Salmon (Chinook) run up-stream starting as early as July and run through October. Coho Salmon run in September to November. Chum run in October to December. Salmon was never wasted as they used the heads for soup and the bones were polished and made into necklaces. Traditionally the Cowichan people cooked, dried and smoked their Salmon to create items such as Fish Head Soup, Dried Salmon Roe, Smoked Salmon and of course Fire Cooked BBQ'd Salmon on Cedar branches.

S'AHWA' (CLAMS): The Straight of Georgia provided the Cowichan People with many different resources throughout the year. Clams (cockles and horse clams) were very popular due to the simple harvesting method of digging them up on the shores. Clams were traditionally laid over red-hot rocks and covered with branches until they were cooked. Another preparation method was when the clams were put on a stick (approx 3ft in length) and put in front of an open fire to dry. They were then put on a cedar rope to dry in the sun or in a building with a low fire. This method was used when preparing for the winter season. During the winter season they would be taken out and pounded between 2 rocks to make soup and seasoned with seaweed. Dried clams and fish jerky were taken as a treat for the hunter during their overnight hunting trips.

SLEWUT' (HERRING): There were two different species of Herring used in the Coast Salish Community. The Cowichan people gathered Herrings from the local area along the seashore from Nanaimo to Victoria. A popular method was to open the Herring up with their thumb and hang them up to dry. The bones were left in the herring but some took them out prior to drying. Oolican oil was made from the northern Herring by opening them up and let the oil drip into a pan.

SQI'MUKW' (OCTOPUS): Octopus was available year round and was traditionally caught by using a three pronged spear. The Cowichan people prepared the Octopus by boiling in salt water until the Octopus turned pink or hard enough to slice.

SQUQUWETH (RABBIT): Rabbit was traditionally hunted using the snare method. Rabbit was cooked on the open fire and the fur was used for clothing.

SMUYUTH (VENISON): Venison was traditionally hunted using a bow and arrow and used for food, clothing and ceremonial purposes. No part of the deer was wasted; the meat was prepared by cooking on an open fire, smoked or dried for the winter season. The heart and liver were eaten immediately and never stored for the winter season.

MA'UQW (DUCK): The Mallard Duck was a favorite for the Cowichan people. Ducks were caught using 2 poles with a net tied between them. The hunters would observe the ducks flying and landing patterns and then put up the trap. As the ducks landed or flew away the 2 poles would be lifted up and the nets would catch the ducks. The ducks were then plucked and seared over and open fire until all of the down feathers were burnt off. Ducks the prepared by cooking over an open fire or boiled for soup. Soup consisted of Duck, wild onions and wild potatoes. The Cowichan people did not preserve duck – it was always eaten immediately.

SPUN'UM S'ULTUN/ S'ULNUTS/ SPUNUM (VEGETABLES/ ROOTS/ PLANTS): The Winter and spring months were the hardest seasons for the many local areas and in some year's starvation threatened the Cowichan People. Wild Roots Wild Vegetables and Wild Plants were gathered in the summer and fall seasons and stored for the winter and spring seasons. Wild Mushrooms, Fiddleheads, Seaweed (kelp), Wild potatoes, Tiger Lilies, Wild roses and Sea Asparagus were some of the available vegetable resources harvested. Wild Potatoes were ground down into flour to make breads called "speenhw". Roots and Plants had many more purposes other than nourishment. In many cases they were used for medicinal and cleaning purposes. The use of plant foods, like other aspects of culture, was subject to numerous customs, etiquette and protocol.

STTHOOM (BERRIES): There were many species of berries which were harvested for food and medicinal purposes. There is a variety of different wild berries the Cowichan people used to pick and eat fresh or dried and stored for the winter season. Thimble Berries, Salmon Berries, Wild Raspberries, Strawberries, Huckle Berries and Wild Blueberries were some of the readily available berries. Soap Berries and Blackberries were the most common and a favorite to eat.

Blackberries are wild and grow naturally only in the Pacific Northwest and were known as "Mother Nature's gift" to the Cowichan People. It is said that she looked to the Northwest and gazed across the lands filled with thickets and sharp thorns and blew a kiss that turned into sweet and luscious berries.

Soap Berries were harvested by placing a mat tray or bucket beneath the branches and whacking the branches sharply with a stick, so that the berries fell onto the mat or in the bucket. These Berries are rich with iron and were either eaten fresh or dried for later use or boiled into syrup for use as a beverage. A favorite dish was when the berries were whipped into a light froth commonly known as "Indian Ice Cream".

Thanks to Ruby Peter for providing the Cowichan History, Harvesting and Preparation information and her Hul'qumi'num Language assistance.