Native American food
Native Americans looked to the earth for their foods and ate things that may not be considered common today. For example, acorns were a major North American Indian Food. California’s Native American Indians were mostly hunters and gatherers. Throughout California, there was a steady supply of deer, fish, rabbits, foul, vegetables and fruits in the form of native plants and seaweed.
The food eaten by Native American Indians varied from tribe to tribe and was obtained from the natural resources such as meat and fish that were available in their different locations or from the crops that were raised by the agriculturalists.The protein foods and cultivated crops were supplemented by wild vegetables,seeds,grains and nuts,fruits and berries.Maize,or Indian corn,was one of the principal sources of food for many tribes and togheter with the staple crops of beans and squash are commonly referred to as the ‘Three Sisters”.
The traditional Native American Recipes and food included Succotash, Sofkey, Pinole, Clambake, Buffalo Stew, Popped Wild Rice and Sunflower Seed Cakes.The women cooked and passed their recipes on to their daughters.The food and recipes were passed on to the colonists and settlers and we still enjoy some of their recipes in our present daily life,including everyone’s favorite-popcorn.
21 Native American Recipes
1. Cherokee Succotash
2 lb fresh or dry Lima beans (baby limas are best)
3 cups fresh corn cut from cob
4-6 onions (wild or pearl)
salt to taste
2 tbs melted bacon fat
2 pieces smoked ham hock
3 qts water
pepper to taste (optional)
Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil then add the beans.
Cook at a moderate boil for 10 minutes then add the corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour on a low heat.
2. Indian Pudding
3 cups milk238668f76898b51e46948e547d7b224f
1 cup heavy cream
1/2 cup yellow cornmeal
1/2 cup (lightly packed) light brown sugar
1/2 cup molasses
1 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg1/4 tsp ground cloves
1/4 tsp ground ginger
4 large eggs
4 Tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
Heat the oven to 325 degrees (F). Lightly grease a 6- or 8-cup soufflé dish with butter.
Scald the milk in a medium-size saucepan over medium-low heat.
While the milk is heating, pour the cream into a medium- sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices.
Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup, about 5 minutes. Remove from the heat.
Beat the eggs in a small bowl with a whisk. Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly. Then vigorously whisk the egg mixture into the remaining cornmeal mixture. Add the butter and stir until it melts.
Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack. Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
Bake until set and a toothpick inserted near the center comes out clean, about 1-1/4 hours.Remove the pudding from the water bath and cool slightly. Serve it warm with vanilla ice cream or heavy cream spooned over the top. Makes 10 servings.
3. Acorn Bread
6 Tbs. cornmeal8ab95b9e3b3fa8351b74fa89e6c10485
1/2 cup cold water
1 cup boiling water
1 tsp salt
1 Tbs butter
1 pkg active dry yeast
1/4 cup lukewarm water
1 cup mashed potatoes
2 cup all-purpose flour
2 cup finely ground leached acorn meal
Mix cornmeal with cold water, add boiling water and cook 2 minutes, stirring constantly. Add salt and butter and cool to lukewarm.
Soften yeast in lukewarm water. Add remaining ingredients to corn mixture, along with yeast. Knead to a stiff dough. Dough will be sticky.
Cover and let rise in warm place until doubled in bulk. Punch down and shape into two loaves. Place in baking pans. Cover and let rise until doubled in bulk. Bake at 375 degrees F for 45 minutes.
1 cup finely ground jerky
1 cup raisins or other dried fruit
1 cup chopped roasted nuts
1/3 teaspoon chile powder
2 tbs honey
4 tbs peanut
3 cups butter
Mix all ingredients thoroughly and press into a shallow pan.
Cover with wax paper and refrigerate overnight.
Cut into bars and wrap in foil. Pemmican keeps well for a long time except in hot weather.This food was used by American Indians for hundreds of years. It has been slightly modernized.
5. Comanche Stew
5 lbs beef, stewing
3 lbs bacon or salt pork
1 hen (approx. 4 lb)(Optional Additional Meats:Rabbit,Game birds,Squirrel)
12 1/2 cups tomatoes, canned
7 1/2 cups corn kernels
7 1/2 cups green peas
2 pints oysters
4 onions, large
3 chile ancho
8 lbs potatoes
salt to taste,pepper to taste,cayenne pepper to taste
Put all meat and the chiles in a stew kettle in enough boiling water to cover, and cook for 2 to 2 and 1/2 hours.
Add potatoes, tomatoes, and onions, and cook for about half an hour before adding the corn and peas. The oysters should be added about 15 minutes before the stew is removed from the stove, and may be left out entirely. Total cooking time about four hours.
6. Cherokee Pepper Pot Soup
1 lb Venison or beef short ribs or shanks
2 qt Water
2 lg Onions, quartered
2 Ripe tomatoes, seeded and diced
1 lg Sweet bell pepper, seeded and diced
1 c Fresh or frozen okra
1/2 c Diced potatoes
1/2 c Sliced carrots
1/2 c Fresh or frozen corn Kernels
1/4 c Chopped celery Salt and ground pepper to taste
Put meat, water, and onions in a heavy soup kettle.
Cover and bring to a boil over high heat.
Reduce heat to low and simmer for 3 hours.
Remove meat, let cool, and discard bones, returning meat to pot.
Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours.
Season with salt and pepper.
7. Chippewa Wild Rice& Chicken Soup
2 quarts water with 2 teaspoons salt added to pre-boil the rice
¾ c raw wild rice ● ½ cup butter ● 1 cup chopped celery
1 cup chopped carrots ● ½ c chopped onion
⅓ cup flour
1 lb boneless, skinless chicken, cut into 1-inch pieces
5 Cup(s) chicken broth
2 Cup(s) half and half
¼ Teaspoon(s) rosemary
⅛ Teaspoon(s) dill
⅛ Teaspoon(s) fennel seeds
Salt , Fresh Ground Black pepper
Boil the water to cook the rice in a large pan or pot.Add 2 teaspoons salt, sprinkle in the raw wild rice and stir. As you boil the rice, you will see it transform from hard to soft. Boil the wild rice for one hour and drain in a colander. Set aside.
Over medium high heat, melt ½ cup of butter in a large pot, stirring to make sure the butter doesn’t burn. Then add the chopped celery, carrots, and onion. Stir to coat the vegetables evenly with the butter and cook until onions are translucent, and the vegetables are soft, about 8 − 10 minutes.
Next sprinkle in ⅓ cup flour, stirring constantly. Once all of the flour has been incorporated into the butter, fry the flour in the butter for 2 minutes.
Stir in the cut up chicken pieces which have been seasoned with salt and crushed black pepper. Allow the chicken to cook through, stirring often.
Add the 5 cups of chicken broth and stir to incorporate the broth and the flour/butter roux. Simmer the broth for about five minutes, stirring often.
Turn the heat down to low and slowly add the 2 cups of half-and-half, stirring constantly. Then add the cooked wild rice, stir and incorporate. Add the spices, rosemary, dill, and fennel seeds.
Simmer the soup for 1½ to 2 hours, stirring occasionally. DO NOT BOIL as it will cause the cream sauce to break. Once the soup has thickened, season with salt and pepper to taste.
8. Salmon On A Cedar Plank
1 cedar plank (6 by 14 inches) (untreated cedar)
2 salmon fillets (1-2 pounds total)
Salt and freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar
2 tsp. dill weed
Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels.
Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, add dillweed, then sprinkle over the mustard.
Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. Transfer the salmon and plank to a platter and serve right off the plank.
9. Roasted Wild Turkey
wild turkey, 8-10 pounds
Salt and pepper to taste
2 small apples, sliced in half
1 medium onion, cut in half
2 stalks celery, sliced
1 teaspoon sage
6-8 slices bacon,Melted bacon fat
Sprinkle turkey inside and out with salt and pepper. Place apples, onions and celery slices into the cavity. Sprinkle inside of the cavity with salt, pepper, and sage.
Pull legs upward and tie them together with a string. Turn the wings under the bird and secure with toothpicks or a small skewer. Place turkey breast up on a rack in a roasting pan. Cover breast with bacon slices and a cheesecloth soaked in melted bacon fat.
Roast in the preheated oven 20 to 25 minutes per pound or until the joints move freely. Baste often with pan juices. Remove from oven and let stand 10-15 minutes before carving.
10. Seminole Pumpkin Soup
2 cups chicken stocke293175c5150da13cb10fcec171034b9
1/2 green pepper, diced
1 large tomato,1 green onion
1 spring parsley,1/4 teaspoon thyme
2 cups cubed cooked pumpkin
1 tablespoon flour,2 tablespoons butter
1 cup milk,1/2 teaspoon nutmeg
1 teaspoon sugar,1/2 teaspoon salt
Place 1 cup chicken stock, green pepper, tomato, onion, parsley and thyme in blender. Cover and blend medium speed, just until vegetables are coarsely chopped. Put into a saucepan and simmer for 5 minutes.
Return mixture to blender. Add pumpkin and flour. Cover and use on high speed until mixture is very smooth. Pour mixture into saucepan. Stir in remaining 1 cup chicken stock and all remaining ingredients. Heat to a boil, stirring frequently. Cook 3 minutes longer.
11. Navajo Fry Bread
1 cup white flour
1/2 cup whole wheat flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup honey vegetable oil
Mix dry ingredients. Add water to dry ingredients, mix well. Knead dough on a floured board till it becomes elastic. Let dough rest 10 minutes, covered. Roll out dough till it is 1/2 inch thick. Cut into squares or circles. Deep-fry at 370F till golden brown; drain on paper towels. Drizzle with honey and serve.
12. Fresh Indian Tomato Sauce
24 Fresh tomatoes, peeled, seeded & quartered
1 small Onion, diced
2 ea Garlic cloves, chopped
2 tbl Olive oil
1/2 tsp Salt ,1/2 tsp White pepper
1 ea Bay leaf
1 tbl Fresh basil, chopped
2 tbl Fresh oregano, chopped
Puree the tomatoes in a food processor until smooth, approximately 1 minute. In a large saucepan over medium heat, saute the onion and garlic in the olive oil until the onions are translucent. Add the tomato puree, salt, pepper, bay leaf, basil, and oregano and mix together. Lower the heat and simmer approximately 1 hour until the sauce is reduced by half and becomes a thicker paste.
Related: 15 Long-Forgotten Pioneer Recipes
13. Seminole Roast Rabbit
1 skinned and dressed rabbit
1/2 cup vegetable oil
1 cup all-purpose flour
Salt and pepper to taste
Pat the rabbit dry and stuff with the corn stuffing. Place a piece of foil into the opening. Truss rabbit with a string, by tying together the hind and front legs.
Brush rabbit with oil. Let oil drip off. Mix together flour, salt and pepper and sprinkle the rabbit generously with the flour mixture. Place on rack on its side in a roasting pan.
Roast in oven for 10 minutes; reduce heat and roast for 1 1/2 hours, turning frequently. Baste rabbit with pan drippings and oil 3-4 times during roasting.Remove from oven and let rest before carving for about 10 minutes.
14. Choctaw Hunters Stew
2 lbs. deer meatimages
3 stalks celery – chopped fine
2 Tbs. beef suet
3 medium onions – chopped fine
2 tsp. salt
2 potatoes – 1/2″ pieces
1/2 tsp. pepper
1 large can tomatos,6 carrots
Cut meat in chunks, along with brown suet. Add all ingredients, cover with water.Cook until meat is tender.
15. Ogwissimanabo-Tuscarora Yellow Squash Soup
1 medium Yellow squash, diced
4 ea Shallots, with tops, chopped
1 qt Water
2 tbl Maple syrup
5 slices Cucumber (1/2″ thick)
1 tbl Salt
1/4 tsp Black pepper
Place the squash, shallots, water & syrup into a large soup pot & simmer for 40 minutes, until the squash is tender. Add the cucumbers. Pit everything into a large bowl & 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.
16. Onondaga Corn Sticks
1 cup cornmeal
1/2 Cup molasses
1/3 Cup flour
1/2 tsp salt
1 cup milk
2 tbs lard – melted
Mix together the cornmeal, flour, salt. Add milk, egg and lard; beat until smooth.Fill well-greased cornstick pans almost to the top (or pour into a greased 8 in. pan). Bake in a preheated 425 F. oven for 12 to 15 minutes. Serve with butter, molasses or maple syrup.
17. Native American Herbed Jelly
1 cup white grape juice or apple juicepf003054
1 cup water
¾ cup Freshly squeezed lemon juice
1 pkg Powdered pectin (1 3/4 oz) 4 cups Sugar
¼ cup Fresh chives, finely chopped
¼ cup Fresh thyme leaves, finely chopped
¼ cup Fresh oregano leaves, finely chopped
¼ cup Fresh basil leaves, finely chopped
¼ cup Fresh tarragon leaves, finely chopped
2 drops green food coloring if you want it green
In a large saucepan, stir together the water, lemon juice and powdered pectin. Scrape the sides of the pan to make sure all the pectin has dissolved.
Place the saucepan over high heat and bring to a boil. Stir constantly to prevent scorching. Add the sugar and herbs while stirring. Bring the mixture to a full, rolling boil 4 minutes, then remove from the heat. Skim the foam off the top of the mixture and pour into clean, sterilized jars.
18. Pueblo Indian Pork Roast
1/4 c Vegetable oil
1 1/2 c Chopped onion
3 Garlic cloves, minced
4 Dried juniper berries,crushed
1/2 ts Crushed coriander seed 1 Bay leaf
4 lg Ripe tomatoes, quartered, seeded
1 1/4 c Water 2/3 c Cider vinegar 1/2 c honey
1 tb Ground New Mexican red chile
1 Dried medium-hot New Mexican red chile, crushed
2 ts Salt 1 oz Square unsweetened chocolate, grated
4 lb To 5 lb pork rib roast
Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer.
Add tomatoes, water, vinegar, honey, ground and crushed chile and salt. Simmer, covered, 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick. Preheat oven to 250° degrees F.
Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 – 4 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.
19. Blue Corn Dumplings
1 c harinilla (blue corn meal ground to flour)
2 t baking powder
1 t bacon drippings, lard, or other shortening
1/3 to 1/2 c milk
1 t salt
Mix (or sift) dry ingredients thoroughly, cut in fat and add enough milk to make drop batter.
Drop by spoonfuls on top of the stew of your choice
Cover cooking pot and steam dumplings 15 minutes before lifting cover. Stew should be kept bubbling. Serves 4-6.
20. Cornmeal Gravy
4 Pieces side meatca. 1880-1890 — Hand-Colored Print of after a sketch by W.M. Cary — Image by © Bettmann/CORBIS
2 1/2 c Milk
1/2 c Cornmeal
Fry meat to have enough grease to cover cornmeal. Add cornmeal and salt to taste. Brown meal in grease. Add milk; stir and let boil until thick. Serve over any bread.
21. Hopi Corn Stew
1 c ground goat meat (or beef)
2 c green corn, cut from cobs
1 sm sweet green pepper, chopped
1 c summer squash, cubed
1 tb whole wheat flour
Salt (to taste)
Fry meat in a little fat (shortening or cooking oil) until brown.
Add rest of ingredients (except flour) and cover with water. Simmer until vegetables are almost tender.
Stir 2 tb cooking water with 1 tb whole wheat flour, return to cook pot, simmer five more minutes while stirring. Add blue corn meal dumplings if desired.
This amazing food was invented and largely used by Native American scouts as well as early western explorers who were on their own for months at a time. The Lost Ways is a guide, based on three old lessons, which will help you to go through possible dark times. It will help you with making your own food, which is based on some ancient recipes. These recipes were made by our ancestors, and this food was made to be durable, and rich with vitamins and proteins. When it comes to food, this guide stands out. Have you ever prepared food without using the shop ingredients? I bet no. this guide will teach you how to make a delicious and nutritious meal using the basic ingredients that are not sold in commercial stores.
Original post: www.myhealthyfeed.com