Youth and Education news
Volume 3, December 2011
The Real Thanksgiving: The
10 Best Native American Harvest Dishes
Condensed by Native Village
Continue the Traditions Through the
made sobaheg, a rib-sticking meat
Grits, squash, powdered
seeds and nuts help
thicken this artichoke-laden
The Wampanoag and most Native
tribes prepared dough
from maize that grew throughout
the Americas. At the first
Thanksgiving, it's possible that
this starchy staple came served
with curds -- a dairy product
similar to modern-day cottage
8. Baked Squash and Wild
Squash is often found at American
Indian harvest festivals. Many
versions of it still
wind up on the Thanksgiving
table. It's among most the traditional dishes preserved in popular
7. Wild Rice and
red fruit comes from the
American Indians would blend
cranberries with wild rice,
nuts. Variations of this dish can be found
throughout the Americas.
6. Chippewa Wild Rice
This casserole boasts strips
of beaten wild fowl eggs and
chunks of smoked meat.
Typically, wild boar bacon is used, but smoked
deer meat also works. Garnish
with wild chives.
5. Wild Salmon
Poached in Sea Water
Many Native Indians in the
Pacific Northwest cooked red
salmon steaks at a bare boil in a willow basket. They
spiced the filets with chiles
4. Roasted Sweet Corn in
A favorite of southern
tribes is cooking Indian corn cobs in their
husks to preserve moisture. The damp
charred husk perfumes the air
with a sweet scent.
3. Zuni Green Chili Stew
This lamb stew simmers in a
fresh, local chili puree.
Juniper, green onions, and wild
garlic add flavor to the broth.
2. Fry Bread
flattened dough gets
served as a side dish, or as a
beef-topped main or
1. Pinon Soup
A toasted pine-nut soup with a
lamb-bone, wild bird, and milk
broth. It is hearty and hot due
to red chile
powder, coriander, mint, and
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