Originally uploaded by Andrea Pokrzywinski
Tom had the good fortune of eating Agudak for his B-day cake on his 49th. I learned to make this traditional treat in my culture class on Saturday. Click here to see the whole slide set. This mixture is made with ingredients that are easy to access. Crisco, oil, sugar and berries. We added whitefish to one batch too. Traditionally caribou fat was rendered for agudak. Tom and I enjoyed our mixed berry delight. Much like bakery frosting and berries. Unfortunately, we ate too much and I won’t discuss the morning after physical details publicly. Enjoy in moderation!