This starchy taproot is found four inches beneath the soil across most of the Great Plains. The roots were dug up using antlers or sticks, and then braided together and hung to dry to allow for long-term storage and made it easier to transport. The Lakota people then could grind it into flour or used it as is in soups. It was often eaten raw, and has a very simple taste like a potato. Most commonly it was used for wóžapi, or wojapi, a sweet berry sauce made from tart chokecherries or other seasonal fruit. Lakota people still make and eat wóžapi today and serve it mostly as jam with bread instead of the stew of their ancestors.
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