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Quick & EasyBy Beverly Barbour
Native American food updatedLong, long ago in the olden days the only way for native American tribes that followed the buffalo up and down the prairie as their main source of food, was to cook on an open fire. No ovens to carry with them, they cooked soups and stews by lifting the corners on animal hides, placing heated rocks in the center and then filling the hides with water. Very clever. Today, the native Americans are as spoiled as the rest of us, but they do keep many of their old ways alive by combining their traditional foods with non-traditional foods and coming up with modern dishes. A nicely done, spiral bound cookbook called "Wisdom of Elders: Traditional American Indian Food and Recipes," has been put together by the National Society for American Indian Elderly. The book came to me as a gift and unfortunately there is no price given. However, if you are interested in either the organization or the book, the number to call is 602-307-1865. You can check out their website: www.nsaie.org. Cocopah Fry Bread The Chippewa Indians call this bannock, perhaps because of the Scotch fur traders who came down from Canada. It is the simplest way to quickly make bread in a frying pan. Heat oil in a heavy frying pan over medium to high heat. Mix the dry ingredients together in a bowl, slowly add liquid, stirring until a sticky dough forms. On a floured surface, knead until consistency is smooth. Shape into rounds about the size of your hand. Test oil by using a small piece of dough (it's ready when it rises to the top quickly. Fry rounds until golden brown, turning once. Drain on paper towels. Makes about 18 pieces. Submitted by Faythe Millared. Lakota Juniper or Spicewood Tea Wendell Deer With Horns submitted this recipe. I don't know what spicewood is but assume almost any tender sprigs would be worth a try. 20 tender young sprigs of juniper or spicewood, washed
Place sprigs and water in a large saucepan, bring to a boil over high heat. Cover, reduce heat to low and let simmer gently for 15 minutes. Turn off heat and let tea steep for another 10 minutes. Strain and serve. Sweeten with honey if desired. Hopi So mi vi ki This recipe was submitted by Betty Suetopka. Could it be that the wood ashes are added to make something similar to hominy, which is corn treated with lye. 2 cups blue corn meal
Put corn meal in a bowl. Slowly add boiling water, stirring constantly, reserving a little for wood ashes. Mix wood ashes with the rest of the boiling water in a separate bowl, then add to the corn meal with the sugar. Stir well. Serves 4. Traditional method for drying berries Fruits such as chokecherries, buffalo berries, blueberries, gooseberries, salmon berries, huckleberries, grapes, crabapples and wild plums can be collected when ripe, dried and used throughout the winter to supplement the diet. Ripe fruit is gathered, washed, and spread in the sun or on a screen or blanket, turning the berries until they are dry. The Lakota mash chokecherries and wild plums (along with their pits) with rocks and form them into small patties to dry. These patties are easily portable and are used to form the basis of many dishes, including various versions of wasna a sacred food also known as pemmican. Lakota Wasna (Pemmican) This is the original trail mix. The dried berries had vitamin C and the buffalo provided protein while animal fat provided energy. Today's version is a little more palatable but no more nourishing. 1 cup dried chokecherries or raisins
Cook dry meat in oven at 350 F for 5 to 10 minutes to soften. Remove from oven and cool in cold water for 5 minutes. Dry on a towel, then pound with a hammer, mortar and pestle, or with stones. Pound fruit and mix with oil and mat. Texture should be grainy. Add sugar to taste. Serves 4. Crow Tribe Chokecherries "This is good with frybread or served hot over venison," says Grace Kellum 2 cups dried chokecherries
Put chokecherries in saucepan and cover with water; bring to a boil. Turn heat down, cover and simmer 1 1/2 hours, until chokecherries are tender. Press them through a sieve, and then return to pot. Simmer another 10 minutes, adding sugar slowly and stirring constantly. Make a past with flour and a little water. Stir some of the hot mixture into the paste and when it is thin enough, slowly stir flour mixture into the bubbling sauce (this will help prevent lumps). Serves 6. Clever cooks our Native Americans.
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