Manataka® American Indian Council

 

 

FOOD & NUTRITION

 

 

 

 

AMERICAN INDIAN SOUPS AND STEWS

~ From Momfeather Erickson ~

 

WAHANPI STEW

This is an old Sioux dish, and is a delicious combination of meat, vegetables and macaroni.  It can be prepared with just about anything you have available.

 

Turkey or chicken

Macaroni

Rice is optional

Vegetables:  potatoes, onions carrots, cabbage, and prairie turnips.

 

Cut meat into chunks if using whole pieces.  Place all ingredients into a large pot, and bring to a boil.  Lower heat.  Cover and cook according to whatever the meat used needs.  If you use prairie turnips, make sure to soak them overnight and cut them up before you add them to the wahanpi.  Cut all other vegetables and cook them until they are done.

 

GREEN CHILI STEW

2 lbs. pork or lamb, well trimmed and cut into small pieces

2 medium potatoes, peeled and diced

5 roasted green chilies, peeled, seeded and diced

3 ears of corn with kernels scraped from cob

2 stalks celery, without leaves, diced

 

In a large pot, put in enough vegetable oil to prevent the meat from sticking.  You can also use vegetable spray.  Add meat and cook until it is lightly browned.  Add the rest of the ingredients, and water to cover all.  Cover pot and simmer for about 1 hour or until done.

 

CLOVER SOUP

2 cups clover  flowers and leaves

1 onion, chopped

3 Tbsp. butter

2 pints water

3 potatoes, peeled and quartered

Salt and pepper to taste

 

Clean and dip clover flowers and leaves in cold salted water.  Remove and cut into pieces.  In a large saucepan, sauté flowers, leaves and onions in butter.  When all is softened add water, then potatoes, and season with salt and pepper.  Cook gently for 20 minutes.  Drain the cooking liquid and save it.  Puree potato mixture and dilute with the cooking liquid, stirring constantly.  Bring to a boil, the reduce heat and simmer for 3 minutes.     Can sprinkle with grated cheddar cheese if desired.

 

CLOVER and DILLWEED SOUP  

2 cups clover blossoms and leaves, fresh or dried

2 small wild onions, chopped

4 Tbsp. sunflower seed butter

1 quart water

12 groundnuts, or 3 medium potatoes, quartered

Chopped fresh dillweed to taste

Spicebush berries, dried, grated over soup to taste

 

Sauté the clover blossoms and leaves along with chopped onions in the sunflower  seed butter.  Add the water, ground nuts, and seasonings.  Simmer, covered, for 20 minutes.  Serve hot.

 

GOLDEN POND LILY STEW

2 lbs. stewing beef or  venison

12 lily roots, cleaned and sliced

3 Tbsp. butter

6 green onions, chopped

Salt and pepper to taste

2 cups water

1/3 cup dry red wine (optional)

2 Tbsp. flour, mixed with 1/4 cup water

 

In a saucepan, brown onions and stewing beef or venison in melted butter;  add lily roots, water,  salt and pepper.  Cover and bring to a boil,     then reduce heat and simmer for 3 or 4 hours.  In the last 15 minutes of  cooking time, add wine; stir in flour and water mixture to thicken stew.

 

SUNFLOWER SEED SOUP

2 cups hulled sunflower seeds

6 cups chicken broth

3 small green onions, thinly sliced

2 Tbsp. chopped fresh dill

Salt and ground pepper to taste

 

Place sunflower seeds in a large saucepan.  Add chicken broth and green onions.  Cook uncovered, over low heat for about 1 hour.  Stir in dill and season with salt and pepper to taste.

 

SMOKED SALMON SOUP

1 lb. smoked salmon

2 tsp. salt

4 potatoes, diced

6 cups water

1/8 tsp. pepper

3/4 cup young spinach

 

Break salmon into bite-sized pieces, add diced potatoes, water, pepper and salt.  Bring to a boil, reduce heat and cook until potatoes are done (about 20 minutes).  Add spinach and simmer about three minutes longer.

 

SOFKIA

Sofkia is a corn meal soup.  There are several varieties of sofkia, depending on the person making it.

 

I usually buy a pound or two of very coarse, stone-ground corn, put it in a pot and fill it up with water. Add about 1/2 pound of finely chopped bacon (most of fat removed) or a good slice of smoked ham (finely chopped) and 1/2 -1 teaspoon of pot-ash (I like to use 1/2 teaspoon per 1 pound of ground corn).  Bring all to boil for 20-30 minutes.  Some folks like to drain off the water completely, but I like to leave  it to where it sits a couple of inches off the top of the cooked corn.

 

DRIED CORN SOUP

1 ear dried blue and white or other corn, removed from the cob

7 cups water

1 (2" x 1") strip fat back, sliced

5 oz. dried beef

1/8 teaspoon fresh ground pepper

 

Soak the corn in 2 cups water for 48 hours.  Place the corn and its soaking water in a large saucepan.  Add the remaining water and the fat back; simmer, covered, for about 3 hours and 50 minutes or until the corn is tender but not soft.  Mix in the dried beef and pepper and simmer, stirring, for 10 minutes more. Serve hot.

 

This is great with some frybread and then maple candy or an apricot drink.

 

FAITH & JIM MATTER’S HO-CHUNK MILKWEED SOUP

6-8 milkweed pods

6 cups of water

1 pound ham or beef cut into chunks

2 cups sliced carrots

2 cups peas

 

Milkweed pods, green to light green in color, are only available in July.  Pick 6-8 pods from stems, depending on size.   Bring a large pot of water to boil; add milkweed pods.  Boil until milky in color.  Add ham or beef, carrots and peas. Boil until vegetables are done and pod falls apart.  HINT:  Milkweed pods can be picked in large amounts and frozen to use in soups during other seasons.

 

(Editor’s note) This recipe is one of many to appear in the soon-to-be-published Minwanjiziwn Nutrition Project Cookbook being compiled by the Great Lakes Inter-Tribal Council, Inc.  The cookbook will feature recipes using a variety of traditional food.

 

 

Read About Momfeather Erickson 

A champion of Native American ways in Kentucky

 


 

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