Manataka American Indian Council

 


 

 

 

 

 

 

NEW INDIAN RECIPES!

 


APACHE ACORN STEW

2 1/2 to 3 pounds round steak

Sweet acorns - enough to make 3/4 cups acorn flour

Salt (use only Celtic or sea salt - table salt is not good for you)

Wooden or plastic bowl

 

Cut steak into bite size pieces.

Cook in about one quarter of water.

Let simmer for about 3 hours or until meat is falling apart tender.

Salt to taste (Celtic or sea salt only).

Shell sweet acorns and grind into fine flour.

Strain broth from the meat, it will be used later. 

Shred meat and place into bowl. (metal bowl will discolor the flour.

Mix meat with acorn flour.

Pour hot broth over the mixture and stir.

It is now ready to pour into individual bowls.

 

Fry bread or cornbread is often served with this stew. 

APACHE WOJAPE (WO ZHA PEE)
If fresh berries are not in season, use frozen fruit.
A big bowl of fruit
1 cup corn syrup or 2 cups sugar (white sugar - not good for you)
Add just enough water to keep fruit from burning.
1 tbsp cornstarch

Heat all ingredients over medium heat until the berries pop. Serve at temperature preferred.

CHEROKEE FRY BREAD
2 cups flour
1tbsp baking powder
1 1/4 cups milk
1 tsp salt
lard or oil
iron skillet

Mix flour and baking powder and salt. Add milk, mix well. Working with floured or greased hands shape into oblong pones, more flour may be added to make dough firm. Fry in hot fat, enough to cover half the bread as it cooks, turning once. Bread will be golden brown. Serve with soup, beans, stew or alone. Some add crushed pineapple when milk is added. Many prefer to top fry bread with jelly or honey.

CHEROKEE YAM CAKE
2 cups sifted flour
1 1/2 tsp sugar
1/2 cup salad oil
1 1/2 tsp salt
1 1/2 tsp baking powder
1/2 cup milk
1/2 cup mashed yams or sweet potatoes

Sift flour, baking powder, sugar and salt into a bowl. Pour oil and milk into a measuring cup but do not stir. Add to flour mixture and mix lightly with a fork until mixture holds together.  Wait for a few minutes to allow the dough to rest and then add mashed yams. 
Turn dough out onto a floured surface and knead gently until smooth, about 12 kneading strokes. Roll dough out about 1/4 inch thick and cut rounds with floured biscuit cutter. Place rounds on a baking dish. Bake at 425 degrees for 10 to 20 minutes. Serve hot.

 

CHEYENNE BATTER BREAD
shared by Dancing Eyes

1 qt Sweet milk
1 tb Melted butter
1 pt White cornmeal
1/2 ts Salt
3 Eggs, separated


Bring milk to a full boil; stir in cornmeal slowly. Cool.  Add well- beaten egg yolks, melted butter and salt. Add stiffly beaten egg whites. Bake in moderate oven - 375 until done.  

CHEYENNE JERKY SOUP and DUMPLINGS
Handful of Venison Jerky
Handful of Parched Corn
Wild Greens
Water
Salt
Coarse Ground Black Pepper
Flour
Oats (optional)


Harvest any/all edible greens from the days trail. (dandelion, wild onion, etc.)

Break apart a large handful of venison jerky into your pot.
Add a handful of parched corn.
Add the wild greens you harvested.
Add twice as much water as is needed to cover the ingredients.
Salt and pepper to taste.
Simmer 1/2 hour.
Mix handful of flour, pinch of salt and enough water to make a dough. (I like to add a small handful of oats to the flour.)
"Float" spoonfuls of dough in soup, continue simmer until dumplings are done.

CHOCTAW PIG'S FEET AND HOMINY
shared by Momfeather

Cook 12 fresh pigs' feet until meat falls off the bone. When half cooked, add 1 gallon of hominy and 1 red pepper. Cook down until it thickens. Salt and pepper to taste.

CHOCTAW PERSIMMON CAKE
shared by Dancing Eyes

1/2 C. sugar 1 C. flour
1 tsp. baking soda 1/2 tsp. soda
1 C. persimmon pulp 1 egg, slightly beaten
2 tablespoon butter or margarine, softened

Put all ingredients in a bowl and mix well then pour into a well-greased and floured pan. Bake in a 350 degree oven for about 40 minutes. This is good served with a whipped topping. 

CHOCTAW TONSHLA BONA 
shared by Momfeather

Make a stew of fresh pork bones or fresh spare ribs or chicken. Cook hominy grits or prepared tanfula until tender. Add no lye or soda. When the meat and tanfula are both done, combine and cook until the meat has seasoned the tanfula. It is said that the Choctaw used no salt, but you may season to taste.

LENAPE SALPON (Frybread)
Flour; 3 1/2 cups
Water; lukewarm
Salt; 1/2 teas.
More Flour
Baking Powder; 3 heaping teaspoons 

Grease Mix the first three ingredients with enough Water until like pancake batter. Let stand a few minutes while heating enough Grease for deep-fat frying. In a large bread mixing pan have more Flour. After making a depression in the Flour, pour into it some of the mix, and knead it. Knead until about like biscuit dough. Make round cakes, about 5 inches in diameter and 3/4 inch thick. Use a "tester" (a small piece of dough) to test the heat of the Grease. When hot enough, the dough will first sink, then immediately rise. When the Grease is hot enough, the bread can be fried. Turn it and remove with a spoon or tongs. Never pierce the bread with a fork.

LENAPE SHWAHSAPAN (Grape Dumplings)
Grape Juice; 48 oz
Butter; a dab
Sugar; ca. 1 cup, to taste
Grape Juice; 1 -1/2 cups
Flour; 3 cups or as needed Place grape juice and sugar in a large saucepan and heat, but hold out 1/2 cup Grape Juice as the liquid for the dumplings. Mix the remaining ingredients until a bit thicker than biscuit dough. On a floured board roll out four circles each being about 12 inches in diameter and 1/4 inch thick. Cut these into 3/4 inch wide strips, and cut the strips into 3 inch long pieces. When the Juice is boiling, add the dumplings, one at a time. Boil slowly for about 15 minutes. 

VENISON HASH
Put venison in dutch oven, add salt and pepper to taste. Cover with water and cook until tender. Remove from pot and allow to cool. Chop into small bite size pieces. Put into the dutch oven that has hot oil in it. Add large diced potatoes and onions, sprinkle with salt and pepper. Allow to cook until onions and potatoes are done. Stir every once in awhile allowing potatoes and meat to brown some. If you like a more moist hash, add some broth and allow to simmer 15 minutes. Add some cornstarch to broth and venison right at the end of cooking to thicken, just before serving.


CREDITS: 

First Nations Recipes
http://www.melborponsti.com/index.htm

Turtle Tracks Newsletter

http://www.turtle-tracks.org

 

READ

'COOKIN' WITH THREE SISTERS

DOZENS OF GREAT RECIPES!

 


 

 

Art of American Indian Cooking: Over 150 Delicious, Authentic and Traditional Dishes from Five North American Regions

By Yeffe Kimball, Jean Anderson, Foreword by Will Rogers

The Art of American Indian Cooking is a sensuous journey of color, scent, and flavor through five North American regions. Using the bounty in ingredients available - such as avocados, sweet or Idaho potatoes, pineapples, pumpkins, wild game, and seafood, the American Indian first combined these gifts of the earth into what many of us now consider to be traditional American cooking. Offering such delicacies as Zuni green chili stew and roast pheasant stuffed with grapes and nuts, plus simple favorites such as baked acorn squash with honey and Chippewa wild rice, The Art of American Indian Cooking presents some of the best-loved dishes our continent has to impart. Adapted for modern kitchens, these recipes are as inspired today as they were at their inception, reflecting the terrain, climate, and culture from which they emerged. Introduction to grassroots of American food and a practical classic. Recipes are divided among the regional Indian cultures they belong to: Gardeners and Gatherers of the Southwest, Fishermen of the Pacific Northwest, Wandering Hunters of the Plains, etc. Globe Pequot Press, July 2000, Soft Cover, 216pp.  $18.95

Proceeds from book purchases go to support the nonprofit, cultural, educational and religious purposes of the Manataka American Indian Council.  Thank you for your support.

Notice: Occasionally books may be discontinued or out of stock without prior notice. With written permission, your order may be filled from the 'shelf'.  Shelf books are new, but some may be slightly discolored or sale tags may be still attached. Fulfillment rate: 98.6%.


 

American Indian Cooking: Recipes from the Southwest

by Carolyn J. Niethammer, Jenean Thomson (Illustrator)

This handy cookbook is an enjoyable and informative guide to the rich culinary traditions of the American Indians of the Southwest. Featured are 150 authentic fruit, grain, and vegetable recipes - foods that have been prepared by generations of Apaches, Zunis, Navajos, Havasupais, Yavapais, Pimas, and Pueblos. These tasty, unique dishes include mesquite pudding, Navajo blue bread, hominy, cherry corn bread, and yucca hash.. "American Indian Cooking also boasts wonderfully detailed illustrations of dozens of edible wild plants and essential information on their history, use, and importance. Many of these plants can be obtained by mail; a list of mail-order sources in the back of the book allows everyone to sample and savor these distinctive, natural recipes. University of Nebraska Press, October 1999, Soft Cover, 191pp.  $18.95

Proceeds from book purchases go to support the nonprofit, cultural, educational and religious purposes of the Manataka American Indian Council.  Thank you for your support.

Notice: Occasionally books may be discontinued or out of stock without prior notice. With written permission, your order may be filled from the 'shelf'.  Shelf books are new, but some may be slightly discolored or sale tags may be still attached. Fulfillment rate: 98.6%.


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