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Rubaboo is a common stew or porridge consumed by coureurs des bois and voyageurs (French fur traders) and Métis people^[1] of North America. This dish is traditionally made of peas and/or corn, with grease (bear or pork) and a thickening agent (bread or flour) that makes up the base of the stew.^[2] Pemmican^[3] and maple sugar were also commonly added to the mixture. Rubaboo that is made by the Plains Metis 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 naboo.^[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]