Native American Indian Recipes

Native American Indian Recipes - Curing Fish

Native American Indian Recipes - Curing Fish

Native American Indian Recipes
Facts and history about the life and lifestyles of Native American Indians. The Native American Indian Recipes varied from tribe to tribe and were dependent on the natural resources that were available in their location. What did Native Americans eat? Protein foods such as fish and meat were supplements by wild vegetables and greens, nuts and grains and berries and fruits. Domesticated crops included Corn, Beans, Squash, Tomatoes, Peppers and Potatoes. The traditional Native American Indian Recipes include Succotash, Popcorn, Clambake (Quahog), Buffalo Stew, Pinole, Popped Wild Rice, Sofkey and Sunflower Seed Cakes.

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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 Succotash Recipe Cooking Instructions
1 chopped onion
1 chopped green pepper
2 cups shelled lima beans
2 cups yellow corn
2 tablespoons nut butter
1 cup water
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 Clambake Recipe Cooking Instructions
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

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
 

 

Native American Indian Recipes: Pinole
Native American Indian Recipes: Pinole is a traditional cornmeal drink that was enjoyed by the Southwest tribes including the Hopi. Pinole can be served either hot or cold.

Pinole Recipe Ingredients Pinole Recipe Cooking Instructions
1 cup yellow cornmeal
1 cup water
2 Tablespoons honey
teaspoon cinnamon
1. Heat a frying pan and dry-roast the cornmeal
2. Stir the cornmeal for about 6 - 8 minutes until it starts to turn brown
3. Empty the cornmeal into a small bowl
4. Add the cinnamon and honey and mix well

Native American Indian Recipes: Popped Wild Rice
Native American Indian Recipes: Wild Rice was one of the staple foods of the tribes who inhabited the Great Basin region including the Bannock and Paiute tribes who harvested wild rice.

Popped Wild Rice Recipe Ingredients Popped Wild Rice Recipe Cooking Instructions
1 cup wild rice
3 cups water
1 teaspoon oil
teaspoon salt
 
1. Rinse the wild rice in cold water
2. Bring the water, oil, and salt to a boil in a heavy saucepan
3. Stir in the wild rice.
4. Reduce the heat, cover the pot and simmer for about 1 hour until
the rice pops
5. Do not lift the cover while the rice is cooking

Native American Indian Recipes: Sofkey
Native American Indian Recipes: Sofkey is a sour corn porridge made with grits that was enjoyed by Native tribes who once lived primarily in the southeastern United States including the Cherokee, Choctaw and Creeks. Grits are small broken grains of corn - "corn grits"

Sofkey Recipe Ingredients Sofkey Recipe Cooking Instructions
6 cups water
1 cup coarse corn grits
 
1. Pour the water into a heavy pot
2. Add the corn grits
3. Cook the mixture until it looks milky

Native American Indian Recipes: Sunflower Seed Cakes
Native American Indian Recipes: Many Native American Indian cultivated their lands and raised the 'Three Sisters' crops of corn, beans and squash. Many other tribes such as the Navajo and Pawnee also raised crops of sunflowers.

Sunflower Seed Cakes Recipe Ingredients Sunflower Seed Cakes Recipe Cooking Instructions
3 cups shelled sunflower seeds
6 tablespoons fine cornmeal
3 cups water
2 teaspoons maple syrup
1/2 cup oil
 
1. Heat the water in a heavy pot
2. Add the shelled sunflower seeds and simmer for 1 hour
3. Drain off the water and grind
4. Stir the cornmeal and maple syrup into seed mixture to make a stiff dough
5. Shape the dough into firm, flat cakes about 3 inches in diameter
6. Heat the oil in a heavy skillet on both sides until the cakes are brown 7. Drain on paper and serve
 

Native American Life - Native American Indian Recipes

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Native American Life - Native American Indian Recipes
The life, history and lifestyle of Native American Indians Native American Indians is a varied and fascinating subject. The following fact sheet contains interesting facts and information on Native American Indian Recipes and cuisine. The women of the tribes were responsible for the cooking and Native American Indian recipes were handed down from one generation to the next. The traditional Native American Indian Recipes and cuisine include Popcorn recipes, Succotash recipes, Sofkey recipes, Clambake (Quahog) recipes, Buffalo Stew recipes, Pinole recipes, Popped Wild Rice recipes, and Sunflower Seed Cakes recipes. For additional facts on cuisine refer to Native American Indian Food.

 

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