Mijipjewey Ta'n Wejiaq Apaqtuk

Recipe by Betty Martin Doucette – Eskasoni, Unama’ki

Ingredients:

3 medium eels, cleaned
1 onion, diced
4 potatoes, diced

Instructions:

1. Cut the eels into 1-inch pieces.
2. In a pot, bring water to a boil and add the eel pieces. Boil for 10 minutes.
3. Add the diced potatoes and onion to the pot.
4. Continue boiling until the potatoes are tender and the onion is fully cooked.
5. Serve hot and enjoy!