#native american recipes

[flourspilt]

sumac lemonade.

[decolonize-the-left]

[appalachianfuturism]

“The question led Barton to scholars like David Morgan and Kristen Gremillion, and obscure discoveries in places like Kentucky’s Red River Gorge, a 29,000-acre canyon system in the Daniel Boone National Forest.

Before the Gorge finds, archaeologists “assumed that the peoples of this region just sat around passively, waiting for others to send them the gift of agriculture,” says Morgan, director of the National Park Service’s Southeast Archaeological Center. “But that simply wasn’t the case.”

Plant materials recovered by archaeologists in the Gorge in the 1980s and ‘90s led to a historical revision “that fundamentally alters how we think about indigenous peoples of the [precontact eastern U.S.],” says Morgan. A trove of ancient seeds debunked then-dominant theories “depicting early inhabitants as backwater nomads that didn’t acquire agriculture—and thus the markers of complex society—until after A.D. 1, when maize arrived from Mesoamerica.”

Gremillion, a paleoethnobotanist, chairs the Ohio State University department of anthropology and is the author of Ancestral Appetites: Foods in Prehistory. She started working in the Gorge around 1989, using techniques such as direct radiocarbon dating and high-magnification microscopy to study ancient caches of seeds, food stores, cooking refuse, and human feces. She found specimens buried under massive stone outcroppings and in caves—all in remarkable condition.

“We found things like 3,000-year-old sunflower heads and baskets full of seeds,” says Gremillion, who compares the digs to opening storage vaults. The finds were unprecedented, and old vanguard archaeologists were dismissive. “They said the materials couldn’t possibly be so old.”

Gremillion’s research proved them wrong; the region’s indigenous peoples had been farming for more than 5,000 years. The work helped establish the Eastern Woodlands as an independent center of prehistoric plant domestication and agricultural development—alongside areas like southeast Asia, Mexico, and the Fertile Crescent.”

[navajopearls]

Navajo Fry Bread

[morethansalad]

Kanuchi (Vegan Cherokee Pureed Nut Soup)

[grubloved]

ALL i want. all i am asking for is a field guide with the native names of the plants. i think this should exist so bad i will compile it myself so help me god

[misforgotten2]

I don’t find these recipes all the a-peeling.

Reader's Digest   November  1974

[hornswogglingpapergirls]

Made Chickasaw Indian Molasses Bread today (it’s very good and very simple, check it out) and made my own grape juice as step one for our tribes Iconic grape dumplings.

For the juice, you can buy grape juice or just get really small, dark grapes and boil them. Then you strain out the skins + remaining fruit flesh. It’s really delicious! I recommend trying it even if you don’t want grape dumplings.

[always-a-slut-4-ghouls]

I would say that the United States, as of right now, has three main food groups (aside from junk food) and those are, Italian, Mexican, and Chinese. All of which have been Americanized here to some extent but differently in different parts of the country. I find this very funny because I have heard people from Italy be indignant about what we’ve done with the stuff (and about good restaurants too!) like, sorry if you guys weren’t creative, mixing things up a bit is great. “What about (regionally popular food)?!” I know we all have those, I haven’t heard of bitches in the south eating lefse, but that’s not my point! What was my point actually? I think I was going to say that, even if we bastardize stuff a lot, I’m super glad we have, as a country, agreed that more seasoning is good. Because if this place had been like “fuck immigrant food forever, we are eating British style” I think I would die.

This country has historically treated immigrants like shit, but we do tend to cave eventually and go like “actually,

your food is really good” a kind of shallow prize I guess, but I’m glad we actually start doing it eventually because I WILL mock British food and I WILL be sad that the only good family recipes my family has from before immigrating are all desserts. Don’t get me wrong, I love sweets, but I’m pretty sure there is a reason we stopped making other stuff

Wait, I re-read this today and realized I sound like my family is British. We are not. What even are British desserts? I bet they don’t have enough cardamom. Although lefse doesn’t have cardamom and i like a lot of things without it, my point is that their holiday and special event foods probably don’t have enough! Which wouldn’t surprise me tbh because apparently the only place that went crazy for the stuff outside of where it originated seems to have been Scandinavia for some reason. At least some maps I looked at seemed to suggest it. Which rocked me to my core

[nbula-rising]

Pemmican

Though the name comes from the Cree Nation, many Native Americans have used this classic recipe to keep their energy up on long journeys.

Ingredients:

4 cups lean meat 3 cups dried fruit 2 cups rendered fat Unsalted nuts Dash of honey

Instructions:

Lean meat can be deer, beef, caribou or moose. Spread whichever you have available out on a cookie sheet and dry in the oven at 180 °F for at least eight hours, or until crispy. Once it's cooled, pound it into a powder-like consistency and grind the dry fruit.

Heat the rendered fat until it becomes a liquid, then pour over the dried meat and fruit and mix in the nuts and honey as well. Mix and slice into portions, then store in a cool, dry place.

[twofeathertribe]

Sounds yummy

[comfortspringstation]

Today is the perfect time for a historic fresh vegetable side dish originally shared by Native Americans in the 1600s. Succotash

[crafty-culinary-creations]

Native frybread (long-standing family recipe): made 12-3-2024

[sarchakra]

Cheesey Grits

Grits are a popular Southern dish in the United States made from coarsely ground corn, specifically hominy corn that has had the hull removed through a process called nixtamalization. The result is a coarsely ground product that can be cooked into a porridge-like consistency. Grits have their roots in Native American and Southern cuisine, and they are a versatile dish that can be served for…

[navajopearls]

NAVAJO FRY BREAD RECIPE

[jackiealpers]

Sean Sherman cider braised turkey thighs-Yellowstone cookbook by Jackie Alpers Via Flickr: The relationship of Indigenous tribes to their land is a central theme in the Yellowstone TV series and I am honored to include Sean Sherman’s recipe for Cider Braised Turkey Thighs from his James Beard award winning cookbook, The Sioux Chef's Indigenous Kitchen in The Unofficial Yellowstone Cookbook. A portion of the sales of my cookbook will be donated to NATIFS (North American Traditional Indigenous Food Systems), promoting Indigenous foodways education and access. Visit natifs.org/ to learn more and make a dontation.