Native American Indian Recipes: Succotash Recipe
Native American Indian Recipes: The Native Americans of the Northeastern woodlands such as the Iroquois and the Narragansett were the first to prepare Succotash, a traditional corn and bean stew. The ingredients for the Succotash recipe and the cooking instructions are as follows:
Succotash Recipe Ingredients
1 chopped onion
1 chopped green pepper
2 cups shelled lima beans
2 cups yellow corn
2 tablespoons nut butter
1 cup water
Succotash Recipe Cooking Instructions
1. Chop the onion and green pepper
2. Add the corn and lima beans
3. Mix together with the nut butter and water in a pot or casserole dish
4. Simmer all ingredients together in a large covered dish for 20 minutes
Native American Indian Recipes: Popcorn
Native American Indian Recipes: Popcorn is a type of corn (maize) that was eaten by many tribes including those who inhabited the Great Lakes region such as the Mohawk and Iroquois and in New Mexico such as the Pueblo and Zuni. The Native Americans prepared popcorn by popping corn in pottery crocks with heated sand.
| Popcorn Recipe Ingredients | Popcorn Recipe Cooking Instructions |
2 Tablespoons vegetable oil
2 cups of white popcorn kernels
| 1. Heat vegetable oil in a skillet or pot (do not use butter as it will burn)
2. The oil is ready when a kernel of popcorn dropped into the oil pops immediately
3. Add the popcorn to the oil and tightly cover the pot
4. Shake the pot until the popping stops
5. Add topping or seasoning to taste and then serve. |
Native American Indian Recipes: Clambake (Quahog)
Native American Indian Recipes: Native American Indian tribes, such as the Pequot, Wampanoag, Powhatan and Pennacook, who inhabited the coastal regions of New England cooked clams, mussels, crabs and lobsters in sand pits layered with stones and wet seaweed. Native Americans used the hard shell clam, known as Quahog, to prepare feast for special occasions and the idea was adopted the tradition which they called Clambakes.
Clambake Recipe Ingredients
2 dozen Manila clams
2 lobsters
2 cups dry white wine and 1 cup of water
1 onion
2 crushed garlic cloves
Salt and Pepper
2lbs potatoes
4 ears of fresh corn
Clambake Recipe Cooking Instructions
1. Use the biggest stockpot you can find and add the water, white wine, garlic and seasoning
2. Bring to the boil
3. Peel and chop the onion and potatoes and then add to the pot
4. Add the lobsters and cook for five minutes
5. Add the clams and corn, cover the pot and cook for 10 minutes or until the clamshells have opened
6. Drain the liquid and serve with fresh bread and small bowls of melted butter
Native American Indian Recipes: Buffalo Stew
Native American Indian Recipes: Buffalo meat was the staple diet of the tribes of the Great Plains such as the Sioux, Blackfoot and Cheyenne. The following buffalo stew recipe can be substituted with beef. Buffalo has a texture and taste similar to beef but is much leaner. Dried buffalo meat called Pemmican, was a nutritious, preserved food that was prepared by the women of the Plains tribes.
| Buffalo Stew Recipe Ingredients | Buffalo Stew Recipe Cooking Instructions |
4 pounds buffalo (or beef)
1 cup red wine or beef stock
2 Tablespoons oil
1 large chopped onion
1 pound chopped mushrooms
Salt and pepper to taste
2 Tablespoons flour to coat the meat
| 1. Cut the meat into bite sized chunks and coat with the flour
2. Heat the oil in a large skillet and add the meat
3. Cook the meat until the meat is browned (this seals the meat juices)
4. Season with salt and pepper, and add the red wine or beef stock
5. Simmer the meat in the liquid for 40 - 50 minutes, or until the meat is tender
6. Serve |
