Pikoodinigan, the way kokom used to make

Known here for her Algonquin-influenced catering, KitiganZibi's Cezin Nottawayis now busytravelling the country as co-host of the documentaryseriesRed Chef Revival.

On the show, three Indigenous chefsincluding Nottawayvisitdifferent communities across the country to learn about their unique culinary traditions.

Nottaway, whoownsWawatay Catering, was a guest on All In A Day last week, where she shared her technique for maple toffee, or pikoodinigan, a dish she made for the premiere episode of the show.

• Reconciliation through Indigenous cuisine

"I could easily use a thermometer, but I do it the way my kokom taught me,"Nottaway said, using the Algonquin word for grandmother.

Pikoodinigan

Ingredients:

• 1 litre amber or light maple syrup.

Directions: In a medium potwith a heavy bottom, bring syrup to a light boil, then turn down heat to a simmer. Let simmer for 45-60 minutes. Watch forbubbles to becometiny and light brown in colour. You'll know it's ready when you dip your spoon into the liquidand it drips into light strings that float. Stir for another good 10 to 15 minutes until the liquid becomes a thick, sugary batter and the colour turns lighter still.Quickly pour your batter into pie tins. Let coolup to 20 minutes. Remove from pie tins and flip to cool the other side. Crack into pieces and enjoy.