Her name is Marie-Cecile Kakgoosh Nottaway-Wawatie,
but everyone calls her Cezin, so I will too.
We caught up with Cezin while she was busy prepping a dessert for the Indigenous Long Table Feast at Ottawa’s annual Summer Solstice Indigenous Festival.
This young Algonquin chef owns Wawatay Catering in Maniwaki, Quebec. She is a rising star who has already been featured in the New York Times. She told us she comes from a long line of strong Anishinabe women, including her ‘kokum’ (Algonquin for grandmother), who taught her how to cook. She loves to prepare wild game, especially moose, but because this is strawberry season, and not to be outdone by Chef David Wolfman’s Elderflower-infused Tomatoes recipe, we asked her to share her delicious Strawberry Salsa recipe with Roadstories readers … Enjoy. And let us know in the comments how it works out for you …
1 box of fresh strawberries, diced
1/2-1 jalapeño pepper (your choice of heat), finely chopped
1/2 tsp cumin
1/2 small onion, diced
2-3 tbsp fresh mint, chopped
Zest of one lime
Juice of 1 lime
Hint of maple syrup
Mix all ingredients. Adjust seasoning to your tastes. All ingredients can be adjusted to your taste!
Serve on yellow or blue corn chips.
“Are you living your life in a good way?” Cezin Nottaway talks about food, life, success and brazing moose …