History of Native American Indian's Food
Let me start off by saying that I am not of native american descent. I first became interested in this great culture when my daughter had to do a project on the native amer. indians when she was in the 4th grade (she's now a jr. in college !).I had to help her when all of the children and there parents had to cook traditional native amer. indian tribal foods. Mrs. Brown (her teacher) then made all of the recipes used into a cookbook. I have included some of these GREAT recipes here. I have also included an interesting food history, which will SURPRISE many of you. ENJOY!
Most of the foods that we know of today actually had their humble beginnings in the ancient Inca, Mayan, and Aztec indian cultures.
Most american foods eaten, today were originated in the Incan culture.
The Inca Indians were the first to tarrece gardens and rotate crops. They were also first to leave sections of their farm land 'fallow' or without crops so that the nutrients of the soil would not become depleted.
The Native American refers to our planet as "The mother of man" or "The Giver of life". The Native American believes that we are products of "Our mother earth" and were the "Original ecologists".
The main diet of the Native American consists of maize (corn), potatoes, beans and squash. With many indians being great hunters and fishermen, as well as agriculturists, many meats and fish including buffalo, venison, rabbit, game birds, rattle snakes, bear, trout, salmon, clams, crab, lobster and mussels were often found on their dinner tables.
People often laugh when they read about the "Sale of
Manhattan Island by the indians for a "Handful of Beads." Actually, the
indian believed that since man was only a part of "His Mother, the Earth,"
no man could own property of earth. The indian felt the "White Man" was the stupid one for believing that he could "Own" part of a living antity.
Potatoes, though usually associated with the Irish, were a main stay of the indian diet.The Inca word for potato is 'PAPA.'
In fact, the modern 'POTATO CHIP' was invented in Sarasota, N.Y. in 1853, by a Native American Indian Chief!
PEANUTS, are usually associated with the black scientist, George Washington Carver. However,peanuts were the first harvested in Brazil, Uraguay,and Paraguay by the Incas, Mayans and Aztecs. The Mayan word for 'PEANUTs' is 'MAH-NEE' which means 'Earth seed'
BEANS are actually native to the South American Indians of Peru. Though 'BAKED BEANS' are usually thought to have originated in Boston, it was actually the Algonquin and Iriquois Indian women of the northwest that first baked beans in open air stone ovens.
FRIED TOMATOES are often associated with the Italians as they popularized this dish around 1544. However pottery vases and artifacts found in PRE-INCAN INDIAN excavations had bases shaped like tomatoes. The Aztecs are credited with cooking TOMATO SLICES being laid out on (frying) hot rocks.
In 1519, the legendary Aztec leader, Montezuma, served CHOCOLATE and COCOA to Hernando Corte's and his troops. Montezuma could not have possibly imagined that the 'BROWN LIQUID' he served Corte's would become the third most important drink in the world!
PINEAPPLES are usually associated with the Hawaiian natives. WRONG AGAIN! The pineapple actually pre-dates the Hawaiians to nearly 4000 B.C. and the cultures of the South American indians. Again, Pre-Incan pottery depicts the cultivation of pineapples all the way back to the first primative farmings of POTATOES, BEANS, SQUASH, and possibly even CORN. The indians of the "New World" had two uses for the pineapple. They would use the juice of the "decaying" pineapple to poison the tips of spears and arrows. The second use of the pineapple was a bit more pleasing. When the indians felt friendly, they hung crowns of pineapple at the entrance of their thatched huts as an invitation for all to enter. The idea was brought to Europe by the Spanish and soon the British spread the custom to the new American Colonies. It soon became the custom to carve pineapples on doorways, gate posts, and even on furniture as a symbol of friendship and hospitality.
Now, here are some indian tribal recipes.
Cherokee Bread Pudding
Ingredients:
2 1/2 c. toasted bread cubes
2 1/2 c. scaled milk
1 c. butter
1/2 c. sorgum
pinch of salt
2 eggs (slightly beaten)
1/4 c. currents
1/2 tsp. maple flavoring
Directions:
Preheat oven to 350
Pour scalded milk over bread. Let stand 5 min. Heat together sorgum, butter, salt. Gradually pour over bread mixture. Cool. Gradually pour mixture over eggs. Stir in maple flav. and currants. Pour into greased cassarole dish. Place dish in pan of hot water and bake in oven for 50-60 min. or until firm.
Princess Whiteflowers Winter Stew
Ingredients:
2 lbs. venison or beef (cubed)
4-5 carrots (chopped)
3-4 small onions (chopped)
2 green bell peppers
1 stalk leeks (cleaned ) (use only white's of leeks)
3 c. beef stock
1 clove garlic (mashed)
1 basil leaf (crushed)
1/2 c. wheat germ
pepper to taste
2 tbls. corn oil
4 c. water
1 tomato (diced)
Directions:
In lg. mixing bowl add meat and beef stock. Marinate overnight in refrig.Cover with aluminum foil. Boil vegetables in water for 10 min. Drain in sieve and set aside. Remove meat from refrig. Roll meat pieces in wheat germ,garlic and basil mix. Brown meat in oil. Add vegetables. Simmer for 10 min. Add leeks and tomato.Simmer for 2 hrs. on low heat Stir occasionally.
Serves 6-7
Yakima Poached Berries in Honey Syrup
Ingredients:
1 qt. berries (strawberries, blueberries, raspberries)
1/2 c. honey
3 tbls. granulated sugar
2/3 c. water
Directions:
Place honey sugar and water in sm. saucepan and boil rapidly for 5 min. Reduce heat. Rinse off berries under tap water. Drop berries in honey mixture and simmer on low heat for 5 min. Turn off heat and let berries cool to room temp. in the syrup. Serve warm or cold, ladling syrup over each portion.
Serves 7
Iriquois Potato Salad
Ingredients:
2 lb. potatoes (boiled (do not remove skin))
3 lg. eggs
1/2 c. light brown sugar
1/2 c. apple cider vinegar
2 tbls. butter or margarine
1 tsp. dry mustard
1 tbls. salt
1/2 tsp. white pepper
1 c. cream
10 c. water
Directions:
Add water and 1 tsp. salt. Heat pot on high until water boils. Add potatoes. Do not cover with lid. Cook on med-high heat for 25 min. Beat eggs with sugar and vinegar with hand mixer on med. speed for 3 min. Add butter or margarine, mustard, 1/2 tsp. salt and pepper. Cook on low heat in a double boiler until thick. Add cream slowly. Let sit for 2 min. When potatoes are done set aside and let cool. After potatoes have cooled, dice them . Pour egg mixture over potatoes and mix well. Refrigerate.
Serves 10
Zuni Vegetable Relish
Ingredients:
2 c. green cabbage (shredded)
1/2 c. carrots (shredded)
1/2 c. onions (chopped)
1/2 c. green bell pepper (chopped)
1 med. onion (diced)
1 tbls. sugar
1/2 tsp. chilli powder
1/2 c. apple cider vinegar
1 tbls. mustard
1 14 oz. can whole kerneld corn
Directions:
Combine all ingred. in lg. salad bowl. Mix througherly. Refrigerate overnight.
Navajo Fry Bread
Ingredients:
4 c. unbleached flour
1 c. powdered milk
1 1/2 tbls. double acting baking powder
1/2 tsp. salt
1/4 c. lard cut into 1/2 inch pieces
1 inch of oil for frying
Directions:
Sift together the dry ingred. Cut lard into flour with fingers until like cornmeal. Quickly add water and stir briskly with wooden spoon or mixer until dough forms. Cover and let rest in warm place for 2 hrs. Divide into 6 pieces. Flatten each piece into 8" circle. Poke hole in center with finger. In oiled skillet fry each circle 2 min. on each side. Drain on paper towel.
Navajo Taco
Ingredients:
6 rounds of Navajo Fry Bread
1 1/2 lb. ground buffalo, beef, pork, or venison
1/2 lb. sharp cheddar cheese(grated/shredded)
corn oil for browning
3 ripe med. tomatoes
1 can green chilies (diced)
1 c. onions (chopped)
1 head lettuce (shredded)
Directions:
Brown meat in oil. Divide amoung the 6 fry bread rounds. Sprinkle with cheese, lettuce, tomatoes, chilies and onion.
San Blas Stew
Ingredients:
2 green plantains
2 med. yellow yams (scrubbed & peeled jackets left on)
1 chicken or approx. 2-3 lbs. chicken parts (chopped)
1/2 tsp. saffron (or 2 tbls. tomato paste)
4 c. water
1 pkg. unsweetened coconut
salt to taste
Directions:
Boil yams and plaintains in 4 c. water on high flame until water begins to boil. Then turn down to a low flame. Put in chicken and coconut. Stir to mix. Cook with cover on for 1 1/2 hrs. until chicken is tender. Now add saffron and mix well. Uncover pot and let stew bubble and thicken.
Bella Coola Poached Salmon
Ingredients:
6 (1 in.) cross cut salmon steaks
6 med. mushrooms (wiped & sliced)
2 tsp. parsley (minced or flakes)
2 scallions (finely chopped include tops)
1 sweet red pepper (cored & finely chopped)
1 qt. chicken broth
1/4 tsp. black pepper
2 tsp. salt
lemon wedges
Directions:
Simmer mushrooms, parsley, scallions, and red pepper in chicken broth for 10 min. Season with salt and pepper. Cool broth to room temp. Place salmon steaks in lg. skillet, cover with broth and simmer (not boiling) for 15-20 min. Serve each salmon steak topped with a little broth. Garnish with lemon wedges. Poached salmon can be served hot or cold.
Chippewa Eggs & Wild Onions
Ingredients:
5 slices bacon (cut in small strips)
9 eggs (lightly beaten)
1/2 c. scallions (minced)
1 1/2 tbls. parsley or parsley flakes
1 1/4 tsp. salt
1/4 tsp. black pepper
** You may substitute the scallions for chives**
Directions:
Brown bacon, do not drain. Add eggs, scallions (or chives), parsley, salt and pepper. Scramble gently to a pop corn consistency.
Serves 3.
Cherokee Corn Puffs
Ingredients:
20 oz. frozen corn(thawed)
3 c. shortning / oil for frying
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking powder
1/8 tsp. pepper
1/4 tsp. paprika
3 eggs (beaten until light)
Directions:
Place shortning/oil in kettle and begin to heat slowly. Temp 350. Sift together dry ingred. Mix in eggs, corn. Drop batter from tsp. into oil. Fry until light and golden on all sides. Drain on paper towels.
Hopi Hot & Sweet Pepper & Onion Relish
Ingredients:
2 lg. hot peppers(diced)
5 med. onions
1 tbls. salt
1 c. boiling water
14 red apples (chopped)
1 qt. vinegar
1 c. sugar
1 tbls. allspice
1 tbls. cinnamon
1 tbls. cloves (or cursed cloves)
Directions:
Finely dice (or grind) hot peppers and onions together. Add salt and boiling water. Let stand at least 15 min. Drain. Add chopped red apples (leave skins on remove core), vinegar, and sugar. Using a piece of cheese cloth, form a bag. Place all spice, clove powder, and cinnamon in bag.Cook these ingred. together for 15 min. Remove bag of spices. Serve hot or cold with meats or cheeses.
Sioux Classic Mushroom Sauce
Ingredients:
3 tbls. butter/margarine
3 tbls. flour
1 1/4 c. beef boullion
1/4 c. scallions
1/4 lb. mushrooms (minced)
1/4 c. wine
pepper to taste
Directions:
Melt butter in sauce pan over med. heat. Remove from heat and whisk in flour a little at a time until smooth. Return to low heat and, stirring constantly, cook until mixture turns golden brown (about 5 min).
Tonkawa Garlic & Honey Mustard Marinade
Ingredients:
1 small onion (minced)
1/4 c. lemon juice
1 c. brown or dijon mustard
1 c. white wine
3/4 c. olive oil
1/4 c. honey
1 clove garlic (minced)
1 1/2 tbls. worchestershire sauce
1 tbls. steak sauce
Directions:
Boil all ingred. for 2 min. and apply to beef or chicken.
Proudfoot's Sweet and Spicy Chilli
Ingredients:
1 lb. ground buffalo
1/2 lb. ground pork
6 slices fried bacon (crumbled- save grease)
1 c. onion (chopped)
1 garlic clove (crushed)
14 oz. tomato sauce
1/4 c. vinegar
1/4 c. lemon juice
1/2 c. worchestershire sauce
2 tbls. steak sauce
1 tbls. gravy master
2 tbls. molasses
1/4 c. brown sugar (fine)
1 tbls. chili powder
1 tsp. paprika
1 tsp. salt
1 1/2 tbls. mustard
1/2 tsp. tabasco sauce
1 c. pinapple juice (may substitute1 can crushed pinapple pure~ed in blender)
10 drops hot sauce (more to get hotter)
1 capful liquid smoke (optional)
Directions:
Saute onion and garlic in bacon grease (or butter) untiltransparent. Brown meat in remaining grease/butter. Add meat and remaining ingredients. Cook for 2-3 hours (stirring occassionally) at med. heat in a crock pot.
Chippewa Buffalo & Wild Rice Cassarole
Ingredients:
1/2 lb. ground baffalo
1/2 lb. ground pork
1 lb. mushrooms (sliced)
1 c. onions (chopped)
1/4 c. flour
1/2 c. heavy cream
2 10oz. cans chicken broth
2 c. wild rice (cooked & drained)
1 pinch dried oregano
1 pinch dired marjoram
1 pinch dried thyme
1 tsp. salt
black pepper & tabasco sauce to taste
1/2 c. slivered blanched almonds (for garnish)
Directions:
Preheat oven to 350.
Saute the baffalo and pork meats until all the fat has cooked out into the pan. Remove meat and break into small pieces. Set aside and keep warm. Saute mushrooms and onions in the fat and return buffalo and pork meat. Put flour and cream into small bowl and mix until there is no lumps. Add to meat and vegetables. Stir, add the chicken broth and cook until consistency is that of thick soup. Add the cooked rice, herbs and seasonings. Transfer to 2 qt. cassarole dish and bake for 25-30 min. Sprinkle with almond slivers and serve.
Makes 6 servings.
Tsaragi Yellow Maize Pudding
Ingredients:
2 1/2 c. corn (cooked)
1/2 c. brown sugar
1 tsp. vanilla
2 eggs
1 c. evaporated milk
1 tsp. cornstarch
1/2 tsp. nutmeg
1/2 tsp. cinnamon
dash of salt
3 tbls. butter or margarine
Directions:
Place corn in saucepan. Grease a 9" round baking pan and set aside. Melt butter or margarine in small saucepan and set aside. Mix sugar, nutmeg, salt and cinnamon with corn. Slightly beat eggs in a bowl. Add eggs to corn mixture and stir well. Put over low heat and keep stirring until heated through. Dissolve cornstarch into milk and add mixture to corn. Add vanilla and melted butter. Stir well. Pour into greased baking pan and bake at 350 degrees for 45 min. Test as done with knife inserted in middle. If dry, pudding is done.
Choctaw Hominy Soup
Ingredients:
1/4 lb. salt pork (cut in small pieces)
1 med. yellow onion (peeled & sliced thin)
58 oz. hominy (drained)
1 qt. buttermilk
1/2 tsp. salt
1/4 tsp. pepper
Directions:
Fry salt pork througherly and drain. Add onion and saute slowly until golden and transparent. Mix in hominy and heat gently stirring for about 5 min. Add buttermilk, salt, pepper and heat very slowly for about 5 min.
Aztek Tomato Gravy (Modern)
Ingredients:
6 tomatoes or 1 lg. can (20 oz.) tomato puree
1 tsp. chili powder or 4 chili peppers
1 tbls. liquid smoke
2 tbls. mustard or 1 tsp. finely ground mustard seed
1 tbls. onion powder
1 lg. egg (beaten well)
1 tbls. cider vinegar
Directions:
Boil tomatoes. Puree in blender or crush with skins removed. Mix all ingredients together in large bowl. Serve chilled over meats, etc.
Chikasaw Berry Corn Cobbler
Ingredients:
1 qt. strawberries or any other kind of berry
1/2 c. sugar
Topping:
1 c. corn meal
1/4 c. sugar
1 tsp. baking powder
1 tsp. salt
1/2 c. soured milk (use 1 tsp. vinegar to sour milk)
2 tbls. butter/margarine (melted)
Sauce:
1/4 c. honey
1 tbls. butter/margarine
1 tbls. lemon juice
Directions:
Cut strawberries into pieces. Place berries in 2 qt. baking dish. Sprinkle with sugar. In small pot add sauce. Turn heat to med. high. when butter/margarine has melted, remove from stove and add to berries. Mix througherly. For topping, mix all dry ingredients, then quickly stir milk and melted butter/margarine. Top berries.
Bella Coola Scrambled Eggs W/Salmon
Ingredients:
6 eggs
1/8 tsp. pepper
1 tbls. minced chives
2 tbls. butter/margarine
1/2 lb. liced smoked salmon (lox)
Directions:
Cut salmon (lox) in small pieces. Set aside. Beat eggs with pepper until foamy. Stir in minced chives. Melt butter/margarine in skillet, pour in egg mixture. Add salmon and cook slowly, stirring until the eggs are soft cooked.
Zuni Wilted Spinach Salad
Ingredients:
Dressing :
2 slices bacon
1/3 c. red wine vinegar
1 scallion (diced)
1/2 tsp. oregano
pinch pepper
1 tsp. salt
2 cloves garlic (peeled & crushed)
1 tbls. lemon juice
1/3 c. chili sauce
Salad :
10 oz. spinach (washed)
1 scallion (washed & diced - include tops)
Directions:
Cut bacon into small strips. Brown. While bacon browns, place spinach and sliced scallion in salad bowl. Add remaining dressing ingredients to bacon. Heat stirring quickly just until steaming. Pour over spinach and toss.
Cherokee Cranberry Catsup
Ingredients:
4 c. cranberries
2 lg. onions (minced)
1 c. white wine
1 c. water
3 c. sugar
2 c. cider vinegar
1 tbls. ground cinnamon
1 tbls. allspice
1/2 tsp. ground cloves
1 tbls. celery seed
1 1/2 tsp. pepper
1 tsp. salt
1 1/2 tsp. mustard (brown or dijon)
Directions:
Boil cranberries and onions together with wine and water until berries pop. Allow mixture to cool slightly then transfer to blender and puree. Return the puree to saucepan and stir in remaining ingredients. Simmer over low heat for 30 min. until thick, stirring occassionally.
Montauk Clam Chowder
Ingredients:
3 slices bacon
2 yellow onions (peeled & minced)
2 can clams
2 tbls. butter/margarine
2 tbls. flour
2 c. water
6 potatoes (peeled & diced)
1 tsp. salt
1/8 tsp. pepper
Directions:
Cut bacon into small strips. Brown bacon. Add onions and saute until golden. Chop clams, drain and save liquid. Add clams to pot. Mix in butter/margarine and flour. Heat, stirring for 2 min. Stir in clam juice and water. Add potatoes, salt and pepper. Simmer, covered for 2 hours. Stir occassionally.
Cherokee Cheese and Corn Fingers
Ingredients:
1 c. yellow corn meal
1 1/2 tbls. salt
1/4 c. grated jack cheese
1/4 c. soft butter
4 c. water
Directions:
Add corn meal, gradually to boiling salted water, stirring constantly. Cook 20 min. Turn into buttered 8 inch square pan and chill until firm. Cut into strips 1 x 2". Split each strip in half, spread with butter and sprinkle on cheese. Put halves together and sprinkle again with cheese. Place on a buttered sheet and bake at 400 degrees for 15 min. or until brown.
Pueblo Peppery Potato-Tomato Soup
Ingredients:
6 washed & cored totatoes
8 med. potatoes washed & peeled
2 yellow onions peeled & sliced
1 qt. water
1/2 small red chilli pepper crushed
1 green pepper washed & sliced (include seeds)
1 parsley sprig or tsp. parsley flakes
1 tbls. salt
Directions:
Place tomatoes, potatoes, onions, and water in large kettle. Simmer for about 1 hr. or until potatoes are tender. Break up potatoes with fork into bite sized pieces, mash potatoes slightly, then add remaining ingred. Simmer for 20-25 min. or until peppers are tender.
Native Amer. Indian LINKS :
My favorite native american website is :
AIROS Native Amer. indian radio programs
**You need REAL PLAYER or AOL MEDIA PLAYER to listen to these radio programs.**
Her is another FANTASTIC radio program : NATIVE AMERICA CALLING
**You need REAL PLAYER or AOL MEDIA PLAYER to listen to these radio programs.**
Here is an interesting native amer. indian website to visit. It's Wendell & Nancy Deer with Horns personal website. This site is an EXCELLANT learning tool for everyone that is interested in cultures, tradions, storytelling, and recipes and so much more. They have won my awards for best website and best recipes. I URGE you to visit there GREAT website.
Wendell & Nancy Deer With Horns
I found some BEAUTIFUL flute music on Charles Littleafs website.With permission I downloaded 2 of his inspirational songs. Sorry, you need REAL PLAYER to listen to them. ** Littleleafs music cannot be duplicated without written permission from Redwood Production. Contact Vicky at: vicky@aone.com for more info.
Traditional Sioux
Amazing Grace
Charles Littleleaf and Redwood Productions
Through Littleleafs website I found exquisite Stellar Flutes. They make wooden flutes that Charles Littleleaf uses.
Stellar Flutes
I came across a site filled with all of the resources you may need.
Native American Resources on the Internet
Very interesting site.Storytellers of the Pueblo tribe.
Ancient Storytellers
Just as there are the Grammy awards, there is a site for the native amer. music. Check it out !
Native Amer Music Awards (NAMMYS)
Want to learn any tribal language ? This is the place to find ALL of the tribes languages.
Native Languages of the Americas