Discover Top Posts Tagged with #indigenous recipes

Indigikitchen:

"Welcome to Indigikitchen!

Indigikitchen, a portmanteau of Indigenous, digital, and kitchen, is an online cooking show dedicated to re-indigenizing our diets using digital media. Using foods native to their Americas, Indigikitchen gives viewers the important tools they need to find and prepare food in their own communities. Beyond that, it strengthens the ties to our cultures and reminds us of the inherent worth of our identities while fueling our physical bodies. Indigenous food systems support healthier ecosystems, bodies, and families.

Food as Resistance

It’s no secret that healthy eating generally involves avoiding processed foods and preservatives. Indigenous foods like wild game, berries, corn, squash, and wild rice are far easier for the digestive system to process than wheat flour, dairy, and sugar. In the case of Natives, there is the added benefit of cultural revitalization; pre-contact foods, especially those harvested locally, are a testament to the resilience of Native lifestyles and a delicious way of resisting colonization."

#support indigenous businesses #indigenous plants #indigenous recipes #indigikitchen #indigiblr #nativeblr #native Tumblr #ndnblr

Watch Sean Sherman cook these three Indigenous recipes:

Wild Conifer + Maple Tea

Cedar Braised Bison

Roasted Squash + Pepita Pesto

North American Traditional Indigenous Food Systems (NĀTIFS), founded by The Sioux Chef Sean Sherman, is dedicated to addressing the economic and health crises affecting Native communities by re-establishing Native foodways. We imagine a new North American food system that generates wealth and improves health in Native communities through food-related enterprises. For more information and to support us, please visit https://natifs.org/

#Indigenous food lab #solarpunk #sean sherman #food #how to #how to cook #indigenous food #Wild Conifer + Maple Tea #Cedar Braised Bison #Roasted Squash + Pepita Pesto #indigenous recipes #North American Traditional Indigenous Food Systems #NĀTIFS #north america #turtle island #Youtube

Wojapi

A no-added-sugar berry jam sauce traditionally made and enjoyed by the Lakota and Dakota nations

Disclaimer:I am not Lakota, Dakota, or a member of any Indigenous American tribal nation, nor do I have Indigenous ancestry as far as I know. I make no claim to this recipe or its origins. I share this with deep respect for the Indigenous communities who created and preserved it. I discovered Wojapi while searching for a natural, diabetic-friendly alternative to the “no sugar added” jams full of chemicals on grocery shelves. When I made this version, it was after my goddaughter’s birthday — we had a bunch of leftover fruit trays, mostly berries, and I didn’t want them to go to waste. My diabetic grandmother ended up loving it, so I thought I’d pass it along.

Ingredients

Berries — a mix of blackberries, strawberries, and plenty of blueberries were used here, but you can use whatever berries you have. For authenticity, go with North American native berries like blackberries, blueberries, strawberries, huckleberries, cranberries, or elderberries. (Do your homework on what grows locally and sustainably!)

Cornstarch water mixture — this helps thicken it.

Water — enough to cover the berries in the pot.

Optional: Honey or maple syrup if you want extra sweetness.

Instructions

Place all your berries in a pot and pour in just enough water to cover them.

Cook on medium-low heat, stirring occasionally and gently smashing the berries as they soften. Continue for 30 minutes to an hour, until the liquid reduces significantly.

Add the cornstarch water mixture and stir in thoroughly.

If you want a smoother consistency, use a hand mixer or blender to puree the sauce at this point. Add honey or maple syrup if desired.

Continue cooking until the sauce thickens to your liking — it should be rich, dark, and jam-like.

Transfer to a container and let cool. Store in the fridge and enjoy as a spread, dessert topping, or sweet sauce substitute.

#baking #wojapi #indigenous recipes #berry sauce

Corn Soup weather

We're getting our first freeze this weekend, and my brain turns to favorite winter foods. Not a huge soup person, but I have an amazing chili recipe, and a very good corn soup recipe. I'll share the corn soup recipe here, as it's pretty easy (compared to the chili, which is a witch's brew of ingredients/spices).

Traditional Great Lakes Corn Soup has three main ingredients: lyed corn, (hard) beans, and meat stewed slowly in broth--with about a million family variations. Ha. Traditionally, the meat was venison, and leeks/green onions (or other onions were added), plus some herbs. Any hard bean will do, but I prefer red beans or Appaloosa beans for color. Below is how I make it. You could make a meatless version by dumping the meat and using vegetable broth. I HAVE made this with venison and IT IS AWESOME (much better than the pork version).

Additionally, lyed corn = hominy = posole. What it's called varies, depending on where you live. It's best to get dried hominy, not canned, but if you're in a hurry (as I often am), canned hominy will do. Drain it to get out the excess salty fluid! White is preferable to yellow (sweeter), but purple/blue makes a fun variation.

Below assumes dried goods, but if you want to "cheat" and use canned goods, 2 cans hominy for every 1 of beans.

Native Great Lakes Corn Soup

1 lb. package of dried lyed corn/hominy/posole

8 oz. dried dark red beans, or Appaloosa beans (I grow my own)

1 large onion or 2 leeks or 6-10 green onions (depending on size)

1 lb package bacon, fried crisp to crumble (can be excluded)

1/1.5 lb. salted pork or (healthier) pork loin cubed; (venison if you can get it--if so, drop the bacon)

pork stock or other broth

seasoning: salt, pepper, savory, thyme, garlic, sumac, (rosemary)

YOU MUST soak the corn and beans overnight. For the uninitiated, if you don't do this, they'll break your teeth. Then cook both for c. 2 hours before you start on the soup. Both must be soft! (This is why I sometimes cheat and use canned, but it's never as good.)

While waiting for the corn and beans, using an iron skillet (best!), fry the bacon, nice and crisp, then sear the pork in some of the retained bacon grease (don't cook through). Also sear (but don't cook through) the onions/leeks/green onions.

Once the beans and corn are ready, drain and dump into a big crock pot along with the pork and onions. Pour in enough stock to cover well.

Add herbs. My amounts vary, tbh. Don't overdo the salt, pepper, or garlic. But go wild with the savory and thyme (1 tbsp each [fresh] is common for me). I consider both essential. Sumac is also great if you can get it (maybe 1/2 tbsp). Be careful with rosemary or it'll overwhelm subtler spices. You can leave out if you don't like it. But I taste as it cooks and add more of whatever seems missing.

Set your crock-pot to high for about 45 min--just enough to get it good and hot all through--then reduce and let is simmer on low for 3+ hours. Add stock as you need. Like good chili, this is better cooked long and low than hot and fast. Flavors need to mingle.

Add most of the bacon near the end, mix well, and be sure it's got about half an hour to mingle.

Serve with more bacon sprinkled on top + good bread to soak up the broth. Sourdough is recommended.

#Winter recipes #Native corn soup #indigenous recipes #Great Lakes recipes

Watch Sean Sherman cook these three Indigenous recipes:

Bison Cranberry Meatball

Salmon + Blackberry Cakes

Wild Rice + Apple Pie Bars

#Indigenous Food Lab #solarpunk #sean sherman #indigenous food #recipes #how to #how to cook #indigenous recipes #food #Bison Cranberry Meatball #Salmon + Blackberry Cakes #Wild Rice + Apple Pie Bars #North American Traditional Indigenous Food Systems #NĀTIFS #north america #turtle island #Youtube

If you want to learn how to make corn soup, which recipe I put up before.... This is about the same recipe, with a few changes. I need lessons on holding the camera when I'm also trying to do something with my right hand. Ha. Sorry that it gets a little off-center at time. Or get a headstrap for my phone. LOL

(Also, I've been off Tumblr for a bit because that post I made about the dr. on the plane blew up and I had to turn off notifications. I've also been doing a fair bit of grading...except for the cooking/soup making. Winter has arrived so I must Cook All the Comfort Food.)

#indigenous recipes #indian corn soup

"Each of these soup recipes was developed in late 2020 and early 2021 for the Indigenous Food Lab’s pandemic response. Since the beginning of the program in November 2020, we have served nine of the eleven Indigenous communities in Minnesota. The IFL kitchen staff have made well over 7,000 gallons of soup, and with the help of an array of volunteers, we’ve packed nearly 80,000 meals. Over the course of this program, the IFL kitchen staff began calling themselves “Siouxp Warriors” because of the strength, bravery, and willingness to do everything to provide for the community during the global pandemic, through quarantines and uncertainty. Given the scale of this program, it was an extensive battle and the staff rightfully earned their title of Siouxp Warriors through their tireless work on the creation, near-constant evolutions, and weekly preparation of these recipes."

#Indigenous recipes #traditional foods