Black Native Americans -  Native American Recipes (143 views) Notify me whenever anyone posts in this discussion.Subscribe
From: SmilingWater9/7/02 6:44 AM 
To: All  (1 of 16) 
I have alot of great Family Recipes that have been handed down to me
throughout the years from various family members. Such as the famous
3 Sisters Stew, The Original Frybread, Corn/Acorn Stews and some nice pie recipes. Since we are coming into the seasons of "holidays"
If anyone is interested, I would love to share and receive some
recipes with you.

:) Waters

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From: SmilingWater9/7/02 7:13 AM 
To: SmilingWater  (2 of 16) 
 589.2 in reply to 589.1 
I'll Start, Here Is one from my New England Tribal Region:


4 cups Watercress
1/4 cup Sheep OR wood sorrel
1 1/2 cup Dandelion leaves

1/3 cup Sunflower seed oil
1/3 cup Cider vinegar
3 tbl Maple syrup
3/4 ts Salt
1/4 tsp Black pepper

Toss together the salad ingredients. Combine the
dressing ingredients and mix well. Toss the salad in
the dressing and serve.

(I wonder if we fed this to those pilgrims???)


From: ¤ Erica ¤ (Rica78)9/8/02 5:21 PM 
To: SmilingWater  (3 of 16) 
 589.3 in reply to 589.2 

I am going to try out this recipe :) Unfortunately, I don't have any to share. Thanks

From: SmilingWater9/9/02 6:23 AM 
To: ¤ Erica ¤ (Rica78)  (4 of 16) 
 589.4 in reply to 589.3 
That's fine, I have plenty to share. Hope you enjoy it!



From: Coconut Queen (JEANNE2469) DelphiPlus Member Icon9/17/02 6:19 PM 
To: SmilingWater  (5 of 16) 
 589.5 in reply to 589.2 
Watercress is one of my favorites and I love salads, so I am happy to find your thread. But I am not Native American and don't know what sheep or wood sorrel are. Would you mind telling me about it?

Any recipes I have to share are not Native American, so I don't think they'd be too appropriate here. But I am looking forward to more of your recipes and any others that get posted here.



From: SmilingWater9/22/02 10:07 AM 
To: Coconut Queen (JEANNE2469) DelphiPlus Member Icon  (6 of 16) 
 589.6 in reply to 589.5 
For furhter information on Wood Sorrel, you can check out:


From: SmilingWater9/22/02 10:28 AM 
To: Coconut Queen (JEANNE2469) DelphiPlus Member Icon  (7 of 16) 
 589.7 in reply to 589.5 
Acorn Bread

To prepare acorn meal" Shell the acorns, grind until they are coarse, add water and bring to a boil. Pour off the water, repeat with fresh water until the water is no longer dark and the meal tastes sweet. This soaking and boiling removes the bitterness.

2 eggs
1 1/2 cup flour
1 1/2 cup acorn meal
1/2 cup butter that has been melted
1/2 cup honey or molasses
1 Teaspoon of salt
3 Tablespoons of sugar or 1 cup of applesauce as the sugar replacement.
1/2 cup buttermilk
Pour into an 8 inch pan - bake at 350 degrees for 20- 30 minutes.

(My grandmother used to make this every fall)
hmmm....the memories still make me smile

:) Waters


From: SmilingWater9/22/02 10:51 AM 
To: SmilingWater  (8 of 16) 
 589.8 in reply to 589.7 
(this is a nice winter dish)

5 Lbs Potatoes, Cut up into small bite sized pieces
5 Cans Of Corn packed in water
2 Onions chopped
1 Bellpepper chopped
Salt & Pepper
Sugar to taste (optional)

Cook potatoes till done, then drain off the excess liquid then
add your corn. Fry the bell peppers onions, then once again drain off most of the fat, then add to other mixture.
Then add salt and pepper and sugar to taste.

(I have had a couple of varitations of this soup, I have had it when a relative of mine used Creamed Corn instead, which was nice as well.
Then another time I had it someone had added some dumplings and diced
chicken, that was good as well)

:) Waters


From: SmilingWater9/22/02 11:12 AM 
To: SmilingWater  (9 of 16) 
 589.9 in reply to 589.7 

1 small sugar pumpkin or 1 large butternut
or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper,
cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked pinto beans (about 3/4 cup raw),
or 16-ounce can, drained and rinsed
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced, or
4-ounce can chopped mild green chiles
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro or scallions

Makes approx. 6 servings

Preheat the oven to 400 degrees.

Halve the pumpkin or squash and scoop out the seeds and fibers. Place cut side up in a shallow baking dishes and cover tightly.
Bake for 40 to 45 minutes, or until just done but still firm. When cool enough to handle, scoop out the pulp, and cut into bite sized pieces. Set aside.

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.

Add the pumpkin or squash dice and all the remaining ingredients except the last 2 and bring to a simmer. Simmer until all the vegetables are tender, about 25 to 30 minutes. Add salt and pepper
to your taste.

Let the stew sit for 1 - 1 1/2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro or scallions. The stew should be thick and very moist but not soupy; add additional stock or water if needed.

(this sis a nice "Winter Social" dish)


From: wanbli5299/22/02 2:30 PM 
To: SmilingWater  (10 of 16) 
 589.10 in reply to 589.1 
If you check the archives of Native Perspectives, we were sharing salsa recipes just a few weeks ago.

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