Native Cooking

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Bison Meatballs

2 tbsp. cooking fat or oil (some Indigenous chefs prefer duck fat) 1/2 c. diced red onion 2 tbsp. tomato paste 1 c. wild rice 1/2 c. dried cranberries 1 tbsp. steak seasoning 2 lb. raw ground bison salt (optional) Chopped fresh... — Updated 5/14/2024

 

Wild Rice Burgers

Want to lighten up those burgers while helping to keep them moist and delicious? If so, definitely give this recipe a shot. Some restaurants use a very similar version to help meat like ground duck stick together while cooking.... — Updated 3/26/2024

 

Wild Salmon with Pumpkin and Mushroom Puree, Crispy Rice, and Sweet Ferns

Cooking Temp375 °F Servings 4 The ingredients that follow are for the crispy topping: .5 cups Cereal, Rice Crisp 1 cup Sweet Fern Leaves (fresh, foraged, rinsed/dried) The ingredients that follow are for the salmon and puree: 1... — Updated 1/22/2024

 

Indigenous Cooking

Want to make something special for the holidays? We've pulled a recipe from Intertribal Life's former food columnist, Dale Carson, out of our archives. On cold winter days I always... — Updated 12/1/2023

 

Pumpkin Spice

August is not yet over while I write this, but the light outside is changing. A few leaves are preparing for their fall showing by displaying a few reds and oranges here and there.... — Updated 9/15/2023

 

Blueberry and Peach Salsa

Blueberries have been and continue to be a major food source for Great Lakes Region Native American communities in the summer; peaches grow especially well in the tribal regions on the eastern side of Lake Michigan. Ingredients 1... — Updated 7/14/2023

 

Pashofa

Ingredients: 3 pounds pashofa corn 6 gallons water 6 pounds fresh pork Directions: It is best to cook pashofa outdoors in a large pot. Bring water to a brisk boil over a steady fire; add corn and let the fire burn slowly all... — Updated 5/17/2023

 

Pemmican

Some sources say that the name stemmed from the Cree Nation, but this energy-filled food has historically been used by many Indigenous people at home and while out on journeys. Ingredients: • 4 cups lean meat • 3 cups dried fru... — Updated 3/20/2023

 

Herbed Bannock Bread

1 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon each of garlic powder, sage and thyme 1/4 cup chopped onion 1 tablespoon lard Water Mix flour, baking powder, salt and herbs together, then add onion.... — Updated 1/27/2023

 

Grape Dumplings

Ingredients: 2 cups all-purpose flour 1 egg 1 1/4 cups water 1 Tablespoon cornstarch 64 ounces grape juice Sugar to taste Directions: Place flour in a heap on tabletop. Make a well in center of flour and crack an egg into center.... — Updated 11/28/2022

 

Native Cooking

Apple-Cranberry Salsa This "salsa" is very Woodland/East Coast and is delicious served with roast pork, duck , pheasant, or even chicken. 2 large, sweet apples (Macintosh or Granny... — Updated 2/2/2021

 

Native Cooking

This Abenaki food writer Dale Carson's recipe from her New Native American Cooking (Random House, 1996). The majority of the food words in the book are in the Wampanoag language.... — Updated 12/8/2020

 

NATIVE COOKING

Brown Wusswaquatomineug (Walnut) Bread Walnuts, both black walnuts and butternuts, were prized by the Narragansetts in the Northeast for their oils. While growing, the black walnut... — Updated 10/14/2020

 

Native Cooking

Dear Friends and maybe a few relatives, this year is so different and not much fun being locked indoors since March in a self-quarantine. Hope things are easier for you. I'm sure... — Updated 8/6/2020

 

Early Summer Delights

Here's a nice early summer treat for you to enjoy! Wild Mushroom Appetizer 3 cups sliced assorted wild mushrooms (morels, cepes, oyster or imported varieties) Fresh lemon juice... — Updated 6/15/2020

 

Native Cooking

Dear Friends, Now that the craziness of the holidays is behind us we can take a big breath and consider what lies ahead-a great year I hope. Every year at this time I peruse... — Updated 4/9/2020

 

Native Cooking

Rabbit, known as Mahtigwessin the Micmac language, is one of the small game that has been a staple of the Native diet. In rural areas, even today, beaver, ground hog, squirrel,... — Updated 4/8/2020

 

Native Cooking

Maple sap is dripping from a tree as the days turn warm and the nights are still freezing. When collected, sap is boiled down into syrup and is bottled at various stages of... — Updated 4/7/2020

 

Native Cooking

Brown Wusswaquatomineug (Walnut) Bread Walnuts, both black walnuts and butternuts, were prized by the Narragansetts in the Northeast for their oils. While growing, the black walnut... — Updated 11/4/2019

 

Native Cooking

Dear Friends, When visiting friends, I usually like to bring along a bean or other type of salad. It can be made the day before you need it and dressed with a simple vinaigrette... — Updated 8/20/2019

 

Native Cooking

May and June are the most beautiful months of the year. May always makes me think of my mother because her birthday is in May and so is Mother's Day. Then there is Cinco de Mayo... — Updated 6/3/2019

 

Native Cooking

Dear Alnobak (friends), I am sitting in front of my computer screen and watching the snow fall out the window just behind it. It is so beautiful but only because it is the first... — Updated 4/5/2019

 

Cranberries-An Original Native American Treat!

As Ecclesiastes 1:9 says, "There is no new thing under the sun." But nature's most simple edibles can be enjoyed in a myriad of ways. Take the cranberry, for example. This small,... — Updated 2/1/2019

 

Native Cooking

Dear Friends Nidobak, Seasons are changing again, they keep doing that! I have to say that fall is my favorite. Spring gives us the pink, yellow, white and purple lovely flowers,... — Updated 11/24/2018

 

Picnic Weather!

Lately I have been asking people, "What is the most memorable picnic you have ever had?" Most people remember where and when right away and what they ate. Others just sputter,... — Updated 9/10/2018

 

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