Native America (11/4/13)
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Recipes contributed by Sharon McClellen and Sally Wecker.
Our presenters reminded us that food is part of everyone's culture - not only do people gather it, but it also gathers people, bringing them together to share. Food also connects people to the land, which was especially apparent in the hunting and gathering rhythms of many of this continent's native people. Click here to download these recipes. Want to try more Native American recipes? Click here for the archive from our program in 2012. Click here for the archive from our program in 2014. Click here for the archive from our program in 2015. Click here for the archive from our program in 2019. |
Cherokee Potato Soup (Nu-Nv Oo-Ga-Ma)
Soups were the mainstay of many American Indian diets. It was common to find a pot of soup or stew simmering on the fire all day long. The wild potatoes used by the ancient Cherokee more closely resembled a piece of ginger root. Now white potatoes, brought by the Spanish, are used. The Cherokee tell a story about how the Little People gave them the wild potato during a time of great famine, saving their lives. One of the seven Cherokee clans is the Wild Potato Clan and is descended from the people who were gifted by the Little People.
Ingredients:
White potatoes
Onion (or two)
Milk (optional)
Salt & pepper to taste
Method:
Peel white potatoes and cut into small pieces. Boil in water with an onion or two until potatoes and onions mash easily. After mashing, add some fresh milk and reheat. Add salt & pepper if desired. This soup is best when eaten hot. (Instead of adding milk, you can mash the potatoes in the water they were boiled in.)
Ingredients:
White potatoes
Onion (or two)
Milk (optional)
Salt & pepper to taste
Method:
Peel white potatoes and cut into small pieces. Boil in water with an onion or two until potatoes and onions mash easily. After mashing, add some fresh milk and reheat. Add salt & pepper if desired. This soup is best when eaten hot. (Instead of adding milk, you can mash the potatoes in the water they were boiled in.)
Fry Bread (Go I hi - I Gv Ni s To Di Ga Du)
Fry bread was developed by Native women in response to commodities issued on reservations by the government. Commodities usually consisted of flour, salt, sugar, coffee and corn oil. The traditional part – frying in oil – does predate rations, using bear or deer tallow to fry cakes made of seed flour (cornmeal). Fry bread does taste good, although it's not really healthy. It may taste different according to how you knead it and how you shape it, and what kind of oil you cook it in.
Ingredients:
2 cups flour
3 tsp baking powder
1 tsp salt
1 cup of milk
Deep hot fat in frypan or fryer. (400 degrees)
Method:
Sift dry ingredients. Lightly stir in milk. Add flour as necessary to make a dough you can
handle. Knead dough on floured board until smooth. Pinch of lumps and flatten into a disc. Fry
in 400 degree oil until golden brown on both sides (about 5 min). Drain on paper towel. Can be
eaten plain, with Wojapi Pudding (below), powdered sugar, jelly toppings, honey, etc. Can also be used to make delicious Indian Tacos.
Ingredients:
2 cups flour
3 tsp baking powder
1 tsp salt
1 cup of milk
Deep hot fat in frypan or fryer. (400 degrees)
Method:
Sift dry ingredients. Lightly stir in milk. Add flour as necessary to make a dough you can
handle. Knead dough on floured board until smooth. Pinch of lumps and flatten into a disc. Fry
in 400 degree oil until golden brown on both sides (about 5 min). Drain on paper towel. Can be
eaten plain, with Wojapi Pudding (below), powdered sugar, jelly toppings, honey, etc. Can also be used to make delicious Indian Tacos.
Wojapi Pudding (Wo-zah-pee)
Wojapi is a traditional Lakota/Cree dish that predates anyone living now. The traditional ingredients were wild choke cherry, plum, sand cherry, currant, buffalo berry or grape -- all wild and all found on the Great Plains. Wild corn flour was used for thickening and wild honey for sweetener. If the berries are fresh and sweet, there is no need to add sweetener. Today, regular honey or sugar is used, which is not as nutritious.
Ingredients:
2 lbs. Berries (blueberry, strawberry, blackberry or raspberry)
1 tbsp honey
1 cup water
½ cup flour
Method:
1. Put berries, honey and water in saucepan and mash together.
2. Stir in flour a little at a time.
3. Bring to boil over medium heat.
4. Lower heat and simmer, stirring constantly until pudding thickens.
5. Remove from heat and cool.
Can be served over fry bread, ice cream or other desserts, cornbread, biscuits -- just about any way
you want to use it.
Ingredients:
2 lbs. Berries (blueberry, strawberry, blackberry or raspberry)
1 tbsp honey
1 cup water
½ cup flour
Method:
1. Put berries, honey and water in saucepan and mash together.
2. Stir in flour a little at a time.
3. Bring to boil over medium heat.
4. Lower heat and simmer, stirring constantly until pudding thickens.
5. Remove from heat and cool.
Can be served over fry bread, ice cream or other desserts, cornbread, biscuits -- just about any way
you want to use it.