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    RecipesManiac.com   >   National + Regional Cookbooks   >   Native American
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    How to Cook dishes from Native American tradition


    Native American The indigenous people of the Americans have developed a variety of recipes, and exploited many sources of food which were later adopted when Europeans and other arrived in the New World (these foods can be food for example in American cuisine, Canadian cuisine, Mexican cuisine, Argentine cuisine, Brazlian cuisine, Peruvian cuisine).

    Of course, it would be wrong to consider native American cuisine as completely homogenous. Different culinary traditions and recipes developed in each part of the Americas, in part driven by different cultures, lifestyles, and of course the availability of different foods. As a result, there is a great variety of dishes that have been created by native American people.

    Some popular native American recipes and dishes include:
    • Akutaq - This is an Eskimo dish, made from caribou or moose fat with berries, fish, and seal oil. It is whipped together with snow, and is sometimes known as "Eskimo Ice Cream".

    • Bannock (also known as "fry bread") - Deep-fried flat dough. It is leavened with baking powder or yeast, and after cooking may be topped with beans, ground beef or cheese.

    • Corn bread - Bread made from cornmeal (maize).

    • Guacamole - A dip created by the indigenous people of Mesoamerica, and subsquently adopted into Mexican cuisine. It is made from mashed avocado with tomatos and salt. Onions, lime juice and spices are often added as well.

      Guacamole

    • Guinea pig - Guinea pigs have been domesticated and eaten by the Inca people of South America for atleast 4,000 years. There are many ways that guinea pigs may be cooked and prepared, including broiled (asado), fried (chactado or frito), roasted (al horno), as a soup (sopa or locro de cuy), as well as in casseroles.

    • Jerk - This style of cooking originated with the Taíno people of Jamaica. Meat is rubbed with a mix of fiery spices, and then slowly cooked over a smokey fire (hence the origin of the word "jerky"). Jerk is also the origin of the Jamaican cuisine's jerk recipes - which are prepared using a similar marinade, but are generally cooked on a charcoal grill.

    • Llapingacho - This dish from the Ecuadorian highlands consists of mashed potato with cheese. It is usually served with fried eggs and sausage.

    • Pachamanca - Meat (chicken, guinea pig, lamb, mutton or pork) marinated in spices, with vegetables (cassava, corn, lima beans, potatoes, sweet potatoes, etc.) baked with hot stones in an earthen oven (huatia). The dish originates from the Peruvian Andes, and is considered one of Peruvian cuisine's most famous dishes.

    • Pemmican - Dried berries, dried meat, and rendered fat, mashed together.

    • Pozole - A traditional soup from Mexico. It contains hominy (treated cornmeal), meat (usually pork), chili, beans and various seasonings. Other vegetables may be used for garnish, and there are many variations on the basic recipe.

    • Succotash - Corn, tomatoes and lima beans cooked in butter.

      Succotash

    • Tamales - Steamed corn dough. It may be filled with meat or cheese, and sliced chillis. It is usually cooked while wrapped in a corn husk or plantain leaves.

    • Tortillas - Thin unleavened bread made from maize or wheat flour. Tortillas were originally created by the indigenous people of Mesoamerica, and are today is a well-known food in Mexican cuisine.

      Tortilla

    • Tacos - A stuffed tortilla filled with cheese, meat or vegetables. Like tortillas, tacos were first created by the indigenous people of Mesoamerica, and have subsequently been adopted into Mexican cuisine.


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    Crisper Basket Recipe Cookbook: Nonstick Copper Tray Works as an Air Fryer. Multi-Purpose Cooking for Oven, Stovetop or Grill. (Crispy Healthy Cooking) (Volume 1)

    By Elana Cordova

    CreateSpace Independent Publishing Platform
    Paperback (112 pages)

    Crisper Basket Recipe Cookbook: Nonstick Copper Tray Works as an Air Fryer. Multi-Purpose Cooking for Oven, Stovetop or Grill. (Crispy Healthy Cooking) (Volume 1)
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    Keepin it Crispy

    May the “Crisp” Be With You! ;) Bring your food back to life by adding the only thing it was missing in the first place...”The Crisp!” These recipes will totally change the way you prepare food from this point forward! With these amazing recipes you will be intrigued to start creating some of your own crispy & crunchy masterpieces! Be the new “Crunch” on the block and Get your “Swag’ Back in the Kitchen! Have fun with these delicious recipes, and remember...May the “Crisp” Be With You! ;)
    This book will have you cooking like a pro in no time! These recipes are designed to take your level of cooking to another level, by “Keepin it Crispy!”. You will notice when using this safe non stick cookware is the only way you should be making meals your kitchen! This book will quickly give you the expertise you need to fully enjoy the benefits of non stick cuisine. Today’s reader wants quick, short and easy to read paragraphs to make cooking simple but fun, and that’s what we have done with this recipe book.
    The Gluten Free section will also have you craving some of the special things that we have for you there. If you eat gluten free then you know that all of these recipes in this book can have substitutions for making foods that are right for you as well.
    We also have a little bonus section for those who like marinades for that mouth watering smack in the mouth flavor that you only thought you could get at those 5 star restaurants. But now it’s possible in the comfort of your own kitchen! Extraordinary flavor foods with the taste of bliss, and it’s all you’ll every need right here at your fingertips!
    Show everyone that you are the master in your kitchen. They will think you spent hours to whip up some of these delicious tidbits.
    We have also added a bonus marinade section with our 10 favorite hand selected marinades that we pulled out of “Our Play Book” just for you! Every pulsating taste of bliss that you’ll every want on your meat is right here at your fingertips! "Now...take your meal and “Dive in Head First” to these delicious meat soaking juices! ;)"
    Now…Get Cooking, and Enjoy!
    Start enjoying your new “Ultra Non-Stick Cooking Lifestyle Experience NOW! FREE SHIPPING for Prime members! 100% Money-back guarantee. To order, just scroll back up and click the BUY button!

    The Sioux Chef's Indigenous Kitchen

    By Sean Sherman

    Univ Of Minnesota Press
    Hardcover (256 pages)

    The Sioux Chef s Indigenous Kitchen
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    Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. 

    Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites.

    The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

    Native Recipes: Gifts from the Grandmother

    By John Wisdomkeeper

    Books We Love
    Paperback (108 pages)

    Native Recipes: Gifts from the Grandmother
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    This collection of traditional recipes and herbal remedies with some traditional stories for children is dedicated to all the travelers I met as I traveled the pathways of both the dark and the red road. This book is dedicated from my heart to the many elders who shared their recipes and cultural traditions and who embrace their cultures in the ways they live. In traditional times Elders taught the children in the tribe by sharing stories around the Campfire. These “Talking Stories” were told in the short, easy to remember manner loved by young children. And, much like the Aesop’s Fables, each of these stories contains a life lesson.... Recipes and Herbal Remedies It is traditional for First Nation’s people to give thanks, and acknowledge our relations, to the plants, animals, birds and creatures from the water, to show respect for their giving their spirits in order for others to survive. Traditionally elders say prayers to commemorate this sacrifice at a feast gathering. During these gatherings the people shared their recipes and often demonstrated the preparation and cooking of food. Elders would pass on ancient food and herb gathering and preparation guides to the younger members of the tribe.

    The Mitsitam Café Cookbook: Recipes from the Smithsonian National Museum of the American Indian

    By Richard Hetzler

    Brand: Fulcrum Publishing
    Hardcover (192 pages)

    The Mitsitam Café Cookbook: Recipes from the Smithsonian National Museum of the American Indian
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    The Mitsitam Cafe Cookbook, published in association with the Smithsonian Institution’s National Museum of the American Indian, showcases the Americas’ indigenous foods in 90 easy-to-follow, home-tested recipes. Author and Mitsitam Cafe chef Richard Hetzler spent years researching Native American dishes and food practices for this stunning cookbook. Includes full-color images of the dishes and of objects from the museum’s collection.

    Native Harvests: American Indian Wild Foods and Recipes

    By E. Barrie Kavasch

    E Barrie Kavasch
    Released: 2005-03-04
    Paperback (272 pages)

    Native Harvests: American Indian Wild Foods and Recipes
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    • Native Harvests American Indian Wild Foods and Recipes
    Product Description:
    "The most intelligent and brilliantly researched book on the food of the American Indian." —Craig Claiborne, The New York Times
    This wonderful book is not just a recipe collection, but a passport to foraging and to surviving close to nature. It will tell you how to prepare familiar foods such as stuffed clams and corn chowder, but also how to fix clover soup, purslane salad, young milkweed spears, wild rice with hazelnuts and blueberries, fiddlehead stew, meadow mushroom pie, stewed wild rabbit with dumplings, spoon bread, acorn coffee, and witch hazel tea. Beautifully illustrated by the author (herself of American Indian descent), this book is also an invaluable manual on herbal medicines and ceremonial, sacred, and poisonous plants — all written with acute sensitivity to and appreciation of Native American ways.

    Spirit of the Harvest: North American Indian Cooking

    By Beverly Cox

    Brand: Stewart Tabori Chang
    Hardcover (256 pages)

    Spirit of the Harvest: North American Indian Cooking
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    The reissued James Beard and IACP award winner Spirit of the Harvest brings authentic Native American recipes into the modern home kitchen. This carefully researched cookbook presents 150 recipes from across the United States, incorporating many indigenous ingredients and traditional dishes from the Cherokee, Chippewa, Navajo, Sioux, Mohegan, Iroquois, Comanche, Hopi, and many other North American tribes. Each chapter is introduced by an expert on the region and discusses the cultures of major tribal groups, their diets, their ceremonial use of food, and the historic dishes they developed. Spirit of the Harvest celebrates the many cooking traditions that have stood the test of time and are still very much alive today.

    Praise for Spirit of the Harvest:

    “Those readers who are unfamiliar with the amazing natural bounty of food that this country provides . . . are in for a real surprise.”
     —Spirituality and Health

    “Most of us have scant knowledge about what might be called the original American cuisine. Beverly Cox and Martin Jacobs offer the book to right that wrong.”
     —Today’s Diet and Nutrition

    Earth Medicine, Earth Food

    By Michael A. Weiner

    Ballantine Books
    Released: 1990-12-12
    Paperback (230 pages)

    Earth Medicine, Earth Food
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    Long before there was pharmacology as we know it, the North American Indians cured illness and maintained health by natural means, using the healing plants of the forest, desert, and seashore. Their discoveries continue to have impact on modern medicine: over 25 percent of all prescription drugs contain plant derivatives, and the mainstream medical establishment is acknowledging the effectiveness of herbal remedies in treating certain illnesses.

    Earth Medicine, Earth Food is an A-to-Z reference to the plant remedies and wild foods used by the Indians. Organized by condition -- from allergies to female complaints to wounds -- it explains which plants were used by different tribes to treat specific maladies, how they were prepared, and how to identify them in the wild. You'll learn that:
    -- The Catawba Indians treated back pain with a tea of arnica roots
    -- The Iroquois and Mohegans used the boneset weed for colds and fever
    -- The Blackfoot Indians applied a paste of scarlet mallow to burns as a cooling agent
    -- The Menominees cured insomnia with a tea steeped from the leaves of the partridge berry plant
    -- The Onondagas drank pennyroyal tea for headache

    Earth Medicine, Earth Food also discusses non-animal food sources consumed by the Indians such as nuts, seeds, berries, and ferns, and examines the relevance of traditional dietary patterns to the way we eat now.

    With over 160 detailed illustrations of plants as they are found in nature, Earth Medicine, Earth Food belongs on your shelf next to such works as Food and Healing Traditional Foods Are Your Best Medicine, and guides to Chinese medicine.

    Foods of the Americas: Native Recipes and Traditions

    By Smithsonian American Indian & Marlene Divina

    Brand: Ten Speed Press
    Released: 2010-06-08
    Paperback (240 pages)

    Foods of the Americas: Native Recipes and Traditions
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    For many American Indians, food is more than sustenance--it is also of vital cultural significance. Salmon, buffalo, berries, acorns, quinoa, wild rice, tomatoes, chocolate, and especially corn--where these indigenous staples flourish, they have become a central part of Native American ceremonies and creation stories.
     
    This illuminating book, produced in association with the Smithsonian’s National Museum of the American Indian, celebrates the amazing diversity of the original foods of North, Central, and South America. Winner of a 2005 James Beard Award, Foods of the Americas highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Written by chef Fernando Divina and his wife, Marlene Divina (who is of Chippewa, Cree, and Assiniboine heritage), Foods of the Americas includes 140 modern recipes representing tribes and communities from all regions of the Americas.
     
    Some of the specialties are:
          Fry Bread
          Turkey with Oaxacan Black Mole
          Wild Rice and Corn Fritters
          Venison with Juniper and Wild Huckleberry Sauce
          Chilean-Style Avocado and Shrimp Salad
     
    To complement the recipes, Foods of the Americas also features nine illustrated short essays by American Indian writers who offer personal insights into a variety of indigenous food traditions. With enticing food photography and images from the museum’s collection, Foods of the Americas is not only an innovative tribute to the foods of the Western Hemisphere but also a gorgeous testament to the Native contribution to American cuisine.

    How Indians Use Wild Plants for Food, Medicine and Crafts

    By Frances Densmore

    Frances Densmore
    Released: 1974-06-01
    Paperback (160 pages)

    How Indians Use Wild Plants for Food, Medicine and Crafts
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    • How Indians Use Wild Plants for Food Medicine and Crafts
    Product Description:
    The uses of plants — for food, for medicine, for arts, crafts, and dyeing — among the Chippewa Indians of Minnesota and Wisconsin show the great extent to which they understood and utilized natural resources. In this book those traditions are captured, providing a wealth of new material for those interested in natural food, natural cures, and native crafts.
    In separate sections describing the major areas of use, Miss Densmore, an ethnologist with the Smithsonian Institution, details the uses of nearly 200 plants with emphasis on wild plants and lesser-known uses. For those interested in natural foods she gives extensive coverage to the gathering and preparation of maple sugar and wild rice, as well as preparations for beverages from leaves and twigs of common plants, seasonings including mint and bearberry, the methods of preparing wild rice and corn, cultivated and wild vegetables, and wild fruits and berries. On Indian medicines she tells the basic methods of gathering plants and the basic surgical and medical methods. Then she gives a complete list of the plants with their botanical names, uses, parts used, preparation and administration, and other notes and references. Also covered are plants used as charms, plants used in natural dyes, and plants in the useful and decorative arts including uses for household items, toys, mats, twine, baskets, bows, and tools, with special emphasis on the uses of birch bark and cedar. This section will be especially useful for supplying new and unusual craft ideas. In addition, 36 plates show the many stages of plant gathering and preparation and many of the artistic uses. While a number of the plants discussed are native only to the Great Lakes region, many are found throughout a wide range.
    Those studying the Indians of the Great Lakes region, or those trying to get back to nature through understanding and using natural materials, will find much about the use of plants in all areas of community life. Because of Miss Densmore’s deep knowledge and clear presentation, her study remains a rich and useful source for learning about or using native foods, native cures, and native crafts.

    The Pueblo Food Experience Cookbook: Whole Food of Our Ancestors

    Ingramcontent
    Hardcover (120 pages)

    The Pueblo Food Experience Cookbook: Whole Food of Our Ancestors
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    • The Pueblo Food Experience Cookbook Whole Food of Our Ancestors
    Product Description:

    The Pueblo Food Experience Cookbook is an original cookbook by, for, and about the Pueblo peoples of New Mexico. This cookbook is a product of the Flowering Tree Permaculture Institute, founded by Roxanne Swentzell at Santa Clara Pueblo. Its goal is to promote healing and balance by returning to the original foodways of the Pueblo peoples. The precontact, indigenous diet emphasizes chemical-free meat, fowl, fish and a wide variety of whole grains, nuts, seeds, fruits, and vegetables. Buffalo Tamales, Blue Corn Cakes, and Rabbit Stew are just a few of the unique and delicious Pueblo recipes. Five thought-provoking essays contribute to the understanding of Pueblo history and culture. Though written in the Tewa Pueblo of Santa Clara, indigenous peoples everywhere and anyone interested in learning about Pueblo culture and food will delight in this book.


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