(22 Recipes) Native Recipes

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Regional favoriteSubmitted by: TRESEDA

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Submitted by: SKARLALS

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Submitted by: SKARLALS

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Submitted by: FIT_ARTIST

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Submitted by: KITTY1970

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Wojapi is a thick berry sauce. If your berries are ripe and tasty, there is no need to add additional sweeteners.

Traditionally, Wojapi is not made with cornstarch, flour or sugar. Submitted by: VEHAMILTON1

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Wild meats tend to have a "gamey" flavor. You can reduce that taste by skimming away all excess fat.

You can grill or pan fry your streaks.Submitted by: VEHAMILTON1

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Natural food stores carry Sassafras Root in a dried form. It will resemble wood chips. Sassafras tea may act as a diuretic, reducing excess water weight and swelling.Submitted by: VEHAMILTON1

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Submitted by: VEHAMILTON1

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Cherokee first settled in southeastern North American between A.D. 1000 and 1500. Cherokees referred to themselves as "the Real People" or "the Principal People", which in their language is Ani-yun'wiya' . Submitted by: VEHAMILTON1

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Dumpling Lovers Unite!!Submitted by: VEHAMILTON1

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Many southeastern foods are adapted from the native tribes. Some of the Cherokee dishes are fried green tomatoes, greens or ramps, cornbread, hoecakes, bean bread, many peanut dishes.Submitted by: VEHAMILTON1

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"Chitlins" or Chitterlings are the small intestine of a hog. My NA Grandfather was a hog farmer and he used every bit of the hog he could.

Cooked properly it is a fine meal. Use potatoes to absorb the smell of the chitterlings while cooking. Submitted by: VEHAMILTON1

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Delicious! Enjoy this light fresh vegetable salad dressed with fresh lemon juice, olive oil, sea salt and black pepper!Submitted by: VEHAMILTON1

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Acorns taste like a cross between hazelnuts and sunflower seeds and were nearly as important a food to Native Americans as corn, squash and beans.

Cherokee, Apache, Pima, Ojibwa, and most all other Native Americans tribes across the oak growing North and South America routinely harvested and used acorn nuts from oak trees and they taught early settlers how to harvest and use acorns, corn and other traditional foods too. Submitted by: VEHAMILTON1

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Native Americans carried dried Acorn Cakes, Pemmican, shredded meat and or soups on journeys.

Pre-mix the dried ingredients in a zip lock bag to carry along on a camping trip to make Apache Indian bread over an open fire.Submitted by: VEHAMILTON1

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Native Americans have had Bannock cooking over a campfire for many many years. It's now becoming popular with campers.

Prepare a favorite bannock recipe, bake in an oven or divide the dough into egg sized lumps and firmly wrap each lump around the end of a four foot stick. Prop the stick securely over the fire until golden brown. Turn the stick to cook the bread evenly. Submitted by: VEHAMILTON1

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Acorn bread is a delicious, sweet, crumbly dessert bread that was introduced to Colonists by Native Americans. Submitted by: VEHAMILTON1

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Enjoy! This is a Native American favorite from the Seminole Indian Nation in Florida and other southern states. Submitted by: VEHAMILTON1

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For added flavor, cook eggs with melted bacon fat or cut calories and fat by using a cooking spray.Submitted by: VEHAMILTON1

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Fantastic Vegetable Dish! Serve with steamed Wild Rice and a grilled Venison Steak! Submitted by: VEHAMILTON1

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Fantastic!! Adapted from a Food Network recipe to reduce the calories and sodium content.Submitted by: VEHAMILTON1