Exploring Native American cuisine

Caryl Clem:

Authentic Native American cooking varies from region to region, recipes adapted to what the surrounding environment supplied.  Traditional cooking consists of four phases since the Native Americans were forced from original homelands under the Dawes Act as groups escaped government control forming new communities in new territories. Historically cooking techniques and methods fall into the pre-contact era before men from Europe were exploring, first contact with settlements, after Indian Removal’s “Trail of Tears” mid-1800’s reservations given rationed food, lastly emergence of Native American owned restaurants featuring indigenous dishes during the last 25 years.

The top chefs from 566 recognized tribes are publishing cookbooks, opening catering businesses, food trucks and restaurants. Red Mesa Cuisine, operated by Kiowa Nation, offers recipes from all generation.  Travel from the past and back at your own dining table. Mouthwatering choices include plank broiled smoked salmon or bison, marinated bison served with Cajun style sauces, Succotash,  blueberry cornmeal mush, wild berry glaze, acorn bread, and fry bread. During the forced containment of the Navajo at Bosque Redondo during 1864-68, the Native Americans created a food staple from the rationed flour known as Fry Bread. Starting as a humble food stretcher to accompany every meal, its popularity spread from coast to coast. Now Fry Bread rivals the lasagna, potatoes, noodles, or rice to earn a place of honor during any culinary feast.

If you are a road warrior blazing asphalt trails, famous Native American cuisine can be found in Albuquerque NM,  Seattle WA,  Denver CO,  Colorado Springs CO,  Santa Fe NM, Minneapolis MN,  Phoenix  AZ ,  Geyersville California, Washington D.C. to name a few. The oldest cooks in America are the new “in” must have taste. Stopping to dine ranges from a Smithsonian museum buffet style restaurant or luxurious hotel while savoring the “harvest”.  For the hands on, do it yourself readers, the following cookbooks were on multiple cites as favorites by the cookbook buying consumers. Bon Appetite!!

THE SIOUX CHEF’S INDIGENOUS KITCHEN BY SEAN SHERMAN AND BETH DOOLEY

THE MITSITAM CAFE COOKBOOK BY RICHARD HETZLER

 MODERN NATIVE FEASTS: HEALTHY, INNOVATIVE, SUSTAINABLE CUISINE BY ANDREW GEORGE JR.

 WHERE PEOPLE FEAST: AN INDIGENOUS PEOPLE’S COOKBOOK BY DOLLY WATTS AND ANNIE WATTS

ORIGINAL LOCALINDIGENOUS FOODS, STORIES, AND RECIPES FROM THE UPPER MIDWEST BY HEID E. ERDRICH

1 thought on “Exploring Native American cuisine”

  1. Very cool! I eat free range bison from South Dakota just about every day. So good and very lean and healthy too! 🙂 My Mom always took me to the Native American ceremonies in Denver when I was a kid. It was a lot of fun! Happy Thanksgiving and God bless!

    Like

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