NAVAJO FRY BREAD
Yield: 8 fry breads
INGREDIENTS:
4 cups all purpose flour
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 cups warm water
1 cup vegetable shortening
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Fry Bread: Tasty Symbol
of all-Indian unity
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INSTRUCTIONS:
In a bowl whisk together the flour, the baking powder, and the salt, stir in the water, and knead the mixture on a floured surface until it forms a soft but not sticky dough. Let the dough stand, covered with a kitchen towel, for 15 minutes. Pull off egg-size pieces of the dough and pat and stretch them into 1/4-inch thick rounds. Poke a hole with a finger through the center of each round so that the breads will fry evenly. In a large heavy skillet heat the shortening over moderately high heat until it is hot but not smoking, in it fry the rounds, 1 at a time, for 2 minutes on each side, or until they are golden, and transfer the breads as they are fried to paper towels to drain.
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Pow Wow Dance
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NAVAJO FRY BREAD 2
Yield: 8 fry breads
INGREDIENTS:
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
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INSTRUCTIONS:
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.
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ZUNI BREAD
Bread of a neighboring tribe of the Navajo!
INGREDIENTS:
7/8 cup Buttermilk
1 Egg white
1 teaspoon Powdered lecithin, optional
1 2/3 cup Whole wheat flour
1 cup Bread flour
1/3 cup Cornmeal
1 1/2 teaspoon Salt
1 1/2 tablespoon Applesauce (butter)
3 tablespoon Molasses
1/3 cup Dry roasted sunflower seeds
1/4 teaspoon Baking soda
3 teaspoons Yeast
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Pow Wow Dance
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INSTRUCTIONS:
Mix all ingredients into a dough and let rise. Form into a flat round loaf
about 1 inch thick. Bake at 350 degrees until golden brown.
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INDIAN PUDDING
Yields: 6 servings
INGREDIENTS:
1/4 cup cornmeal
2 cups whole milk -- cold
2 cups whole milk -- scalded
1/2 cup molasses
1 teaspoon salt
1/4 cup sugar
1 teaspoon cinnamon
4 tablespoons butter
2 tablespoons white rum
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LEARN MORE ABOUT:
Maryland Native American Tribes
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INSTRUCTIONS:
Mix the cornmeal with enough of the cold milk to pour easily. Stir until
smooth. Add slowly 2 cups scalded milk and cook in the top of a double
boiler for 20 minutes, or until thick.
Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a
buttered pudding dish and pour over the balance of the cold milk and the
rum.
CHEF'S NOTE: You may use one teaspoon cinnamon, or one teaspoon ginger, or 1/2 teaspoon of each.
Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand
1/2 hour before serving.
TO SERVE:
Serve topped with vanilla ice cream. This pudding should be very soft, and
should whey, or separate.
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ALGONQUIN WILD NUT SOUP (PAGANENS)
INGREDIENTS:
24 oz Hazelnuts, crushed
6 ea Shallots, with tops
3 tbl Parsley, chopped
6 cup Stock, vegetable, beef, venison or chicken
1 tsp Salt
1/4 tsp Black pepper
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Totem
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INSTRUCTIONS:
Place all ingredients in a large soup pot & simmer
slowly over a medium heat for 1 1/2 hours, stirring
occasionally.
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Beaded Art
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MIKODISSIMIN-OPINABO (ABNAKIS PEA, BEAN & POTATO SOUP)
Native Abnakis soup!
INGREDIENTS:
1/2 lb Soup beans, dried
1/2 lb Black beans
4 large Potatoes
4 tbl Oil
4 tbl Salt
1/2 tsp Black pepper
1/2 cup Shallots, chopped
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INSTRUCTIONS:
Wash, soak & cook the dried peas as indicated on the package. Retain
the cooking water. Cook the potatoes & save the cooking water.
Measure the reserved cooking waters to 8 cups: add fresh water if
necessary. Pour into a soup pot. Crush the peas & beans with the
potatoes & add to the liquid, with the remaining ingredients. Simmer
slowly for 1 hour.
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PUEBLO INDIAN PORK ROAST
The ultimate Indian barbecue!
Yield: 6 servings
INGREDIENTS:
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 tsp Salt
1 oz Square unsweetened chocolate, grated
4 lb To 5 lb pork rib roast
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Wild Horses
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INSTRUCTIONS:
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 350 degrees F.
Place roast fat side up in a roasting pan and baste generously with
the sauce. Roast for about 3 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.
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LEARN MORE ABOUT:
Native American Resources
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OGWISSIMANABO (TUSCARORA YELLOW SQUASH SOUP)
Delicious Autumn soup!
INGREDIENTS:
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
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INSTRUCTIONS:
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.
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MISSIIAGAN-PAKWEJIGAN (SUNFLOWER BANNOCK)
Algonquin sunflower bread!
INGREDIENTS:
3 1/4 cup Sunflower seeds
3 1/4 cup Water
2 1/2 tsp Salt
6 tbl Corn flour
2/3 cup Corn oil
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Totem Pole
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INSTRUCTIONS:
Put the sunflower seeds, water & salt into a pot, cover & let simmer
for 1 1/2 hours. When well cookked, crush the seeds to amke a paste.
Add the corn flour, 1 tablespoon at a time to thicken. Work with your
hands; cool a little.
Make small, flat pancakes of approximately 5" diameter.
Heat oil & fry both sides, adding more oil if necessary. Drain well &
eat.
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Eskimo Arts
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OJAWASHKWAWEGAD (ALGONQUIN WILD GREEN SALAD)
Of course Native Americans had salad!
INGREDIENTS:
SALAD:
1 cup Wild onions OR leeks, well chopped
4 cups Watercress
1/4 cup Sheep OR wood sorrel
1 1/2 cup Dandelion leaves
DRESSING:
1/3 cup Sunflower seed oil
1/3 cup Cider vinegar
3 tbl Maple syrup
3/4 ts Salt
1/4 tsp Black pepper
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INSTRUCTIONS:
Toss together the salad ingredients. Combine the
dressing ingredients and mix well. Toss the salad in
the dressing and serve.
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CHEROKEE PEPPER POT SOUP
A hearty meat and vegetable soup!
Yields: 4-6 servings
INGREDIENTS:
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
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Pow Wow Head Dress
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INSTRUCTIONS:
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.
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CHILE PEPPER JELLY
A hot sweet condiment!
Yields: 48 oz.
INGREDIENTS:
1 tbl Chopped serrano chiles
1 cup Diced anaheim chiles
1 medium Green bell pepper, diced
1 1/4 cups Red wine vinegar
5 cups Sugar
6 oz Liquid pectin OR 1 pk Powdered pectin (1 3/4 oz)
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Petroglyphs
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INSTRUCTIONS:
Combine the chiles and pepper with the vinegar in a
food processor. Process 3 minutes until pureed.
Put the puree and sugar in a saucepan. Bring to a
boil over medium high heat, stirring constantly.
Remove from the heat, skim the foam from the top,
discard, and add the pectin. Return to the heat and
bring again to a hard boil for 2 minutes, stirring
constantly. Remove from the heat and stir constantly
for 5 minutes.
As it cools the jelly will begin to thicken. Pour it
into clean, sterilized 8-ounce jars, leaving a 1/4
inch space at the top. Seal as desired.
Chile Pepper Jelly is one way of preserving chiles -
and it makes a delicious condiment at any meal.
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Havasu Falls
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EPANGISHIMOG PAKWEJIGAN (SHUSWAP BANNOCK)
A delicious blueberry bread!
INGREDIENTS:
3 cups All-purposes flour
1 tbl Baking powder
1 1/2 tsp Salt
1 1/2 cups Water
1 cup Blueberries
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INSTRUCTIONS:
Mix the dry ingredients together, the add the water quickly &
continue to stir.
Add the blueberries and mix into batter.
Spread batter on a pie plate & put in a preheated oven heated to 425F.
Bake for 20 minutes. Cut in pieces & serve hot or cold. Excellent
with mint tea.
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Pow Wow Head Dress
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FRESH HERB JELLY
A condiment for Native American dishes!
Yields: 32 oz.
INGREDIENTS:
2 cups Water
3/4 cup Freshly squeezed lemon juice
1 pkg Powdered pectin (1 3/4 oz)
4 cups Sugar
1/4 cup Fresh chives, finely chopped
1/4 cup Fresh thyme leaves, finely chopped
1/4 cup Fresh oregano leaves, finely chopped
1/4 cup Fresh basil leaves, finely chopped
1/4 cup Fresh tarragon leaves, finely chopped
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INSTRUCTIONS:
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. Seal with parrafin, if
desired, and allow to set overnight.
*** NOTE *** If the herb jelly does not set overnight,
remove the parrafin and reheat the mixture over high
heat. Bring to a hard rolling boil 2 minutes, repour
into the jars, and reseal. Because you are working
with herbs and not fruit, sometimes the pectin doesn't
react the first time and needs to be reboiled.
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FRIED GREEN TOMATOES
Being prepared by Native Americans before the movie!
Yields: 6 servings
INGREDIENTS:
2 lb Green tomatoes
4 ea Eggs
1 1/4 cups Corn meal
3/4 cup Water
1/4 cup Minced chives
1 tbl Salt
1/4 tsp Pepper, fresh ground
1/4 cup Butter or margarine
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Native American Architecture
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INSTRUCTIONS:
Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain
well between several thicknesses of paper toweling until most of the
moisture of the tomatoes is absorbed. While the tomatoes are
draining, make a batter by beating the eggs until light, then mixing
in the corn meal, water, minced chives, salt and pepper. In a large,
heavy iron skillet, heat the butter or margarine until bubbly. Dip
the tomato slices into batter, and brown quickly on both sides. Serve
at once.
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Navajo Falls
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FRESH INDIAN TOMATO SAUCE
Basic insgredient for many Native American dishes!
Yields: 2 cups
INGREDIENTS:
24 ea 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
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INSTRUCTIONS:
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.
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Kachina Doll
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GOOSEBERRY COBBLER
Gooseberries are abundant in the United States!
Yields: 6 servings
INGREDIENTS:
2 cups Flour
1/2 cups Corn meal plus 2 Tb
1/2 tsp Baking powder
1 tsp Salt
3/4 cup Butter or margarine
3/4 cup Boiling water
2 ea Cans (15 oz) sweetened Whole gooseberries
1 tsp Honey
Juice of 1/2 lemon
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INSTRUCTIONS:
Sift the flour with 1/2 cup corn meal, baking powder
and salt. Using pastry blender or two knives, cut in
butter or margarine. Quickly add the boiling water,
mixing in well. Divide the dough in half, and pat
half of it in a buttered 8"x8"x2" baking pan.
Sprinkle with 1 Tb corn meal. Mash half of the
gooseberries in their syrup, then stir in remaining
gooseberries, honey and lemon juice; pour over the
dough. Top with remaining dough; sprinkle with
remaining Tb corn meal. Bake in very hot oven (425F)
oven for 30 minutes, or until top is lightly browned.
Cut into squares and serve.
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INAGAMI-PAKWEJIGAN (SOFT BREAD)
A white cornbread mush with sunflower seeds!
Yields: 4 servings
INGREDIENTS:
1 3/4 cups Water
2/3 cup White corn flour
3/4 tsp Salt
Margarine or shortening
Sunflower seeds
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Maise and Grindstone
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INSTRUCTIONS:
Bring the water to a boil. Mix together the flour & salt. Pour the
boiling water onto the dry ingredients while stirring. Continue to
stir until the mixture becomes thick & uniform.
Serve in a bowl topped with margarine & the sunflower seeds.
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IROQUOIS SOUP (u'nega'gei)
A delicious fish soup!
Yields: 4 servings
INGREDIENTS:
4 ea Large mushrooms, sliced
2 ea 10 1/2 oz cans beef consomme
2 tbl Yellow corn meal
2 tbl Minced parsley
1 clove Garlic, crushed
1/2 tsp Basil
1 ea Onion, thinly sliced
Fresh ground pepper, dash
1/4 tsp Salt
1 lb Haddock fillets
10 oz Baby lima beans
1/3 cup Dry sherry (optional)
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INSTRUCTIONS:
Place the mushrooms, consomme, corn meal, parsley,
garlic, basil, onion, pepper and salt in a large
saucepan, and simmer, uncovered, for 10 minutes. Add
haddock, lima beans, and sherry and simmer 20 minutes,
stirring occasionally, breaking haddock into
bite-sized pieces. Serve hot.
The Iroquois were blessed with clear, cool lakes and
sparkling streams, and both served up an abundance of
fish. Fish soup, or u'nega'gei, as the Iroquois
called it, was a favorite. One early recipe is
described, "Fish of any kind is boiled in a pot with a
quantity of water. It is then removed and coarse corn
siftings stirred in to make a soup of suitable
consistency." When wild onions and greens were
available, they were usually tossed into the soup pot,
adding both color and flavor.
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Wild Duck Breast with Orange Sauce
by Gail McKee
Yields: 4 servings
INGREDIENTS:
Breast of Duck
Onion
Extra Virgin Olive oil (or whatever you have on hand)
Orange juice fresh or frozen
Corn starch
Sugar
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Native American Art: Bison
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INSTRUCTIONS:
Wash and put in a ziploc bag with enough oil to coat meat (I use Extra Virgin olive oil) but you can use whatever you have on hand. Add one sliced onion. Marinate at least 4 hours, overnight is best.
Pour contents into a black iron fry pan. Sauté meat until brown on both sides. Cover and cook on low for about 12-15 minutes.
In the mean time make your sauce: melt 1 TBL. butter in a sauce pan mix about 1TBL. of corn starch with a little cold water until you have a smooth paste. Add to melted butter. Stir. Add orange juice to get a nice creamy sauce. Add sugar to taste.
Plate your duck. Pour on orange sauce. Serve with wild rice.
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Recipes Reprinted with permission by The Gutsy Gourmet.net
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