Native Cooking

During Winter, our thoughts turn to... Ole Mexico!

 

Last updated 1/17/2016 at 8:30pm



Kway, kway, Nidobak (Hello friends),

When the weather gets really cold and frigid, my thoughts go to Mexican food of the American southwest and comfort food in general.

HOMINY SOUP

3 pounds of venison, cut bite size or cubed into small pieces

2 onions, chopped

2 cups of cooked wild rice

1 or more cans of hominy

1 quart beef or bison broth

Salt & pepper to taste

Brown the meat in a little shortening. Cover with broth and water.

Simmer until meat is tender, add onion, rice and hominy, salt and pepper for about two hours.

SOPAIPILLAS

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons shortening

½ cup water

More shortening for frying

Work lukewarm water and shortening into dry ingredients. Chill in the refrigerator at least a half hour. Roll out to ¼ inch thickness on a floured surface. Cut into 3-inch circles. Heat the shortening and brown on each side before you drain and devour.

Let us all enjoy stories, solitude, crafts, family and friends these next few months. Another year is another chance to count our blessings and be grateful for each other.

Oliwni (Thank You, Abenaki)

Dale Carson, Abenaki, is an author who has written about and demonstrated Native cooking techniques for more than 30 years. She has four grown children and lives with her husband in Madison, Connecticut.

 
 

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