#nativeamericanrecipes — Public Fediverse posts

#CulinaryAsh (Chahota) - by #IndigenousChef #SeanSherman

"Culinary ash seasoning dates back thousands of years. Just as smoke was an important, primal flavor that cues our original use of fire to transform raw ingredients into delicious foods, burning trees and the hard, inedible parts of plants is an ancient method of creating flavorful spices.

The tastes of ash seasoning vary depending on the plant used -- #corncobs, #sage leaves, #juniper berries, rose hips, #sumac -- and the ash adds color and interest to many dishes. To create ash, hold the food over a flame with tongs or set it on a grill or under a broiler, rotating it until it's thoroughly blackened. remove and place on a baking sheet until it is cool enough to handle.

Any food can be 'ashed,' but here are those we like using the best:

- Corn ash is slightly sweet, dark, and a bit creamy.
- Sage ash is peppery and assertive.
- Juniper ash will turn the foods it seasons a dark, inky blue and add a earthy, peppery note."

Page 182, "The #SiouxChef's Indigenous Kitchen."

#SolarPunkSunday #PlantAsh #IndigenousRecipes #TraditionalIngredients #NativeAmericanRecipes #NativeAmericanIngredients

So, an ingredient we learned about from #SeanSherman (#TheSiouxChef) is #SmokedSalt! We bought some from a gourmet shop and we use it on a lot of foods! Now that we own a smoker / grill, we'll be making our own.

#SmokedSalt

by Sean Sherman

"Smoked salts are available in the spice aisles of supermarkets, in specialty shops, and online. Making your own is relatively easy.

2 cups wood chips soaked in cold water for 1 hour, drained
2 cups coarse salt

Prepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work form). Toss the drained wood chips on the cols. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then store in a covered jar."

Page 183, "The Sioux Chef's Indigenous Kitchen."

#SolarPunkSunday #SmokingSalt #Smokers #SmokerRecipes #IndigenousRecipes #NativeAmericanRecipes #NativeAmericanIngredients

Traditional Pemmican Recipe

by Ana Stahlman

Ingredients
Grass-Fed Top Round Steak 2 lbs [or bison]
Apple (or any fruit you prefer) 1/2 cup
Tallow 1 cup

Utensils

Oven or Food Dehydrator
Blender/ Food Processor
Knife
Saucepan
Mixing Bowl

Instructions

Trim all the fat and slice the steak, cut in thin strips.

Pound the meat to flatten- paper thin.

Using an Oven
Preheat the oven to 175°F
Place the meat strips on a wire rack over a baking sheet to allow air circulation.
Dry the meat in the oven for several hours at least 3-4, turning occasionally, until it is completely dry and brittle.

Using a Dehydrator:
Arrange the meat strips on dehydrator trays.
Set the dehydrator to 145°F (63°C) and dry for 6–12 hours, or until the meat is hard and snaps easily.

Once cooled, grind the meat using a food processor.

If using dried apples or berries, ensure they are fully dehydrated. Grind the berries into small pieces or a powder

Place the tallow in a saucepan over low heat,

In a mixing bowl, combine the ground meat and fruit. Gradually add the tallow to the dry mixture, stirring continuously, until the mixture holds together but is not overly greasy.

Press the mixture into molds, a baking dish, or form into bars or balls by hand. Allow the pemmican to cool and harden at room temperature or in the refrigerator.

Store in airtight containers in a cool, dry place. For extended shelf life, consider vacuum sealing or refrigerating.

Archived version:
https://web.archive.org/web/20250514170418/https://grassrootscoop.com/blogs/recipes/traditional-pemmican-recipe

#SolarPunkSunday #AnimalProducts #Pemmican #NativeAmericanFoods #NativeAmericanRecipes

In #SeanSherman's book, #TheSiouxChef #IndigenousKitchen, he suggests using a mixture of berries - blackberries, strawberries, cranberries, raspberries, blueberries, elderberries -- pretty much anything you have on hand -- if one can't find chokecherries (which is what was used originally)

What is #wojape? A simple and delicious #NativeAmerican recipe for cranberry sauce

Ronnie Koenig, Updated Wed, November 10, 2021

https://www.yahoo.com/lifestyle/wojape-simple-delicious-native-american-153702849.html

#NativeAmericanRecipes #SiouxChef #IndigenousFood #Berries #MapleSyrup #NativeAmericanFoods

I ordered a used copy #TheSiouxChef cookbook (by #SeanSherman with #BethDooley) a few weeks ago. It just arrived, and by *used*, it had one tiny smudge on the inside back cover. I can't wait to try out some of the recipes! (And yes, I'll transcribe a few of them -- including the one shown, which is a Wild Rice with Roasted Chestnuts, Wild Mushrooms and Dried Cranberries recipe!

#Cookbooks #Recipes #SiouxChef #NativeAmericanRecipes #DecolonizeYourDiet #SolarPunkSunday #TraditionalFoods #TribalFoodSovereignty #NativeAmericanFoodSovereignty #AnimalProducts #IndigenousFoodSystems

Another recipe for #Pemmican, which involves #Tallow and a #FoodDehydrator...

Traditional Pemmican Recipe

Pemmican is a traditional food perfect for long-term storage, hiking, or emergency food supplies.

About the author:
"Ana Stahlman is originally from Blackfoot, Idaho but her tribal lineage is connected to the Tuscarora people of New York and Tlapaneca people of Southern Mexico. Stahlman is a Senior at Empire State University, studying Community and Human Services. She has repeatedly been on the Dean’s List within Empire State University. She hopes to continue her education to become a school social worker on or near native territories. In addition, Stahlman is a part of the Appalachian Leadership Institution program. The Appalachian Leadership Institute is a leadership training opportunity that equips Appalachian community leaders to use economic development as a tool to drive positive change. In Stahlman’s spare time she has created a Theater Club and Powwow Dance class at the Allegany Community Center (ACC).
"Ana has danced the native american, jingle dress since she was a little girl. As she got older, Ana found the passion for theater and other genres of dance. Her intent is to share and make creative spaces for people to express their inner emotions through performance art."

Read more:
https://grassrootscoop.com/blogs/recipes/traditional-pemmican-recipe

#AnimalProducts #SolarPunkSunday
#TraditionalFoods #Bison #SurvivalFood #CulturalSurvival #NativeAmericanRecipes #NativeAmericanFoods #NativeAmericanHeritageMonth

I would probably substitute bison tallow for the lard, but this is pretty darn close to what I know as traditional #pemmican! I also believe that honey or maple syrup can be used in place of refined sugar.

Pemmican
By Patricia Rowland

Ingredients
Dried meat (buffalo, game or beef)
Dried #chokecherries (juneberries can be used as well) (use about the same amount as the dried meat)
Sugar to taste
Lard (to hold together) Do not use shortening or butter.

Directions
Pound meat very thin and dry in the oven [or a food dehydrator]
Grind the dried meat in a food processor [or grinder].
Add the chokecherries and blend together.
The consistency should be dry and loose with fruit broken up.
Add melted lard slowly while mixing.
Two tablespoons of fat are used for each 4-5 ounces of meat plus 1/3 cup of fruit.
Fat changes the consistency and makes it appear semi-moist instead of dry and improves the flavor and texture. Store in paper bags."

Archived version:
https://archive.ph/Qwr5s

#AnimalProducts #SolarPunkSunday #TraditionalFoods #Bison #SurvivalFood #CulturalSurvival #NativeAmericanRecipes #NativeAmericanFoods #NativeAmericanHeritageMonth