Indigena by Owamni ★ 4.9
Sean Sherman's Indigena by Owamni inside the Guthrie Theater runs the country's pre-eminent Indigenous tasting kitchen in Minneapolis since June 2026.
History
The Twin Cities sit on Dakota land. Indigenous foodways were largely absent from the city's published restaurants until Sean Sherman, Oglala Lakota, opened Owamni on the Mississippi at Mill District in 2021, then relocated and rebranded the kitchen as Indigena by Owamni inside the Guthrie Theater in June 2026. The kitchen runs a strict no-Old-World-ingredient program: no wheat, no dairy, no sugarcane, no chicken or pork. Bison, salmon, manoomin, sumac and tepary beans replace the European pantry. Owamni won the James Beard Best New Restaurant award in 2022. Manoomin is harvested by Anishinaabe families on lakes north of Mille Lacs each September.
Make it at home
Ingredients
- 2 lb bison shoulder, cut in 2-inch cubes
- Sea salt, black pepper
- 1 tbsp sunflower oil
- 1 yellow onion diced, 2 cloves garlic minced
- 2 cups beef or game stock
- 1 tbsp dried sumac
- 1 cedar plank, soaked 1 hour (optional, for aromatic finish)
- 1 cup hand-harvested manoomin (true wild rice)
- 3 cups water, 1/2 tsp salt for the rice
Method
- Season bison generously with salt and pepper. Brown all sides in oil in a heavy Dutch oven over high heat.
- Remove the meat. Add onion and garlic; sweat until soft, about 5 minutes.
- Return bison. Add stock and sumac. Lay the soaked cedar plank on top if using.
- Cover. Braise at 300F for 2.5 to 3 hours until fork-tender.
- Rinse manoomin in cold water. Simmer in 3 cups salted water for 35 to 45 minutes until grains crack open and bloom.
- Plate rice. Top with bison and braising liquid. Garnish with sumac and toasted sunflower seed.
Tip from the editors. Real Minnesota manoomin cooks in half the time of paddy-grown wild rice and stays chewy rather than mushy; do not over-soak it or it will split.
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