Native American Recipes & Cookbooks

How to Cook dishes from Native American tradition

• 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.
  
  
  
• 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.
  
  
  
• 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.
  
  
  
• 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.

• Latin American
  
  
• Latin American Recipes & Cookbooks
  
  
• Mexican Recipes & Cookbooks
  
  
• Peruvian Recipes & Cookbooks
  
  
• Southwestern Recipes & Cookbooks