Manataka American Indian Council

 

 

 

FOOD & NUTRITION

 

 

 

 

 

 

November Harvest Feast

A traditional American Indian meal

 

There is nothing more satisfying, tasty, and healthy than a meal prepared by loving hands using

natural ingredients.

 

 

Pueblo Barbecued Pork Roast          Yield: 6 servings
1/4 cup  Vegetable oil
1 1/2 cup  chopped onion
3 Garlic Cloves, minced
4 dried Juniper Berries -crushed
1/2 teaspoons crushed Coriander Seed
1 Bay leaf
4 large Tomatoes, quartered
1 1/4 cup Water

2/3 cup Cider vinegar
1/3    Cto

1/2 cup honey
1 tb Ground New Mexican red chile
1 Dried medium-hot New Mexican red chile, crushed
2 teaspoons Salt
1 oz square unsweetened Chocolate, grated
4 lb To 5 lb Pork Rib Roast

Heat oil in a large heavy saucepan and sauté  onions in it over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and sauté for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chilé  and salt. Simmer, covered, 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick.  Preheat oven to 350 degrees F.
  
Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 hours, basting occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm place before carving. Slice and spoon additional sauce over each portion.
  
PER SERVING (pork trimmed of fat): 495 calories, 40 g protein, 21 g carbohydrate, 28 g fat (9 g saturated), 109 mg cholesterol, 605 mg; sodium, 1 g fiber.
  
From “American Game Cooking,” by John Ask and Sid Goldstein.  Jayne Benet writing in the San Francisco Chronicle, 3/18/92.

Acorn Bread         Yield: 1 Loaf
1 cup Acorn meal
1 cup Flour
2 tablespoons  Baking powder
1/2 teaspoon Salt
3 tablespoon  Sugar
1 Egg, beaten
1 cup Milk
3 tablespoons Oil
Sift together, acorn meal, white flour, baking powder, salt and sugar. In separate bowl, mix together egg, milk, and oil.  Combine dry and liquid ingredients.  Stir just enough to moisten dry ingredients. Pour into a greased pan and bake at 400F. for 30 minutes.
Ogwissimanabo (Yellow Squash Soup)        Yield:  6 servings
1 medium Yellow Squash, diced
4 each Shallots, with tops, chopped
1 quart Water
2 tablespoons Maple syrup
5 Cucumbers (1/2″ thick), sliced
1 tablespoon Salt
1/4 teaspoon Black Pepper
 
Place the squash, shallots, water & syrup into a large soup pot and simmer for 40 minutes, until the squash is tender. Add cucumbers.  Pit everything into a large bowl and mash until it forms a thick, creamy paste (or use a blender).  Put the mixture back into the soup pot & season with salt & pepper.  Simmer for 5 to 10 minutes.
Ojawashkwawegad (Wild Green Salad)      Yield:  6 servings

Salad:

1 cup Wild Onions, well chopped
1 quart Watercress
1/4 cup Sheep sorrel
1 1/2 cup Dandelion leaves

2 cups Strawberries, whole
 

Dressing:

1/3 cup Sunflower seed oil
1/3 cup Cider vinegar
3 tablespoons Maple syrup
3/4 teaspoons Salt
1/4 teaspoon Black Pepper

 

Toss together the salad ingredients. Combine the dressing ingredients and mix. 

Toss the salad in the dressing & serve.

Locke-Ober Indian Pudding          Yield:  6 servings
1/4  cup  cornmeal
2 cups Whole Milk -- cold
2 cups Whole Milk -- scalded
1/2  cup Molasses
1 teaspoon Salt
1/4  cup Sugar
1 teaspoon Cinnamon or Ginger or both
4 tablespoons Butter
2 tablespoons White Rum
Step One: Mix the cornmeal with enough of the cold milk to pour easily. Stir until smooth. Add slowly 2 cups scalded milk and cook in the top of a double boiler for 20 minutes, or until thick. Step Two: Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a buttered pudding dish and pour over the balance of the cold milk and the rum.
Step Three: Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand 1/2 hour before serving.

 

                    
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