Originally featured in my book, Come for Supper, the memoirs of a reluctant hostess, this is one of my very favorite meals. Not because it is top shelf gourmet, because in fact it is probably closer to just being sustenance on that scale; mostly made with government commodities, or what can be scavenged in the wild, using few and extremely inexpensive ingredients. Not to say these aren’t all yummy dishes though, but just probably not cheffy food, if that’s what you were looking for. The beauty of this meal for me is in savoring the foods of another people. Cultural differences can often turn us away, but I am enchanted by the brotherhood of the table. Eating modestly also makes me very thankful for the things that I have, and the extravagant meals I have been blessed to enjoy. In a world where some have the luxury of living-to-eat, this is a great reminder that many many people on this planet eat-to-live, and even with the little that they have, are incredibly generous.
It is interesting to me how we as Americans have a sort of romance for our indigenous brothers and sisters. Most of us played cowboys and Indians when we were kids. Many of our grandparents told tall tales about us having native blood in our lineage. Movies like Dances With Wolves and Windtalkers reinforce the love affair. And yet how many of us truly know our native brethren? Or, know anything about what their life is like (myself included)? Most likely the closest we ever come is visiting a local gambling casino. This is an interesting article that I really wanted to save for myself, and share with you, as we consider honoring these interesting people with a Native fall feast for our family and friends.
WATER CRACKERS (Wind River Reservation)
1 lb Commodity flour (about 3 cups of all-purpose flour)
Powdered milk and water to equal about 2/3 cup liquid
1 Tbsp Vegetable shortening
1 tsp Baking soda
1 tsp Salt
Mix all ingredients except powdered milk together. Add milk to other ingredients to form a dough and beat it up. If the dough is too sticky to roll out, add a little more flour. Roll it very thin on a flour dusted cutting surface, cut it into pieces with a pizza cutter, lay the pieces on a parchment lined cookie sheet, prick each piece with a fork, and bake it quickly in a 350 degree oven until toasted golden. Try these crackers the traditional way first, but the next time you make them you might wish to substitute fresh whole milk for the powdered milk, 2 Tbsp butter for the shortening and a splash of olive oil, and perhaps sprinkle the dough with a mixture of seeds, or some parmesan cheese, or some finely chopped italian herbs before cutting and baking. These are also nice served with an assortment of cheeses.
THREE SISTERS SOUP (the 3 sisters are beans, corn, and squash)
1 lb beef stew meat
8 cups water
3 spring onions with tops
1 tsp minced garlic
1 can kidney beans and liquid
Half gallon size bag of fresh green beans, sliced (may substitute frozen or canned)
3 ears fresh corn (may substitute frozen or canned)
3 summer squash, cubed
½ tsp oregano (or 3 mint leaves)
2 tsp salt
5 lg squash blossoms
Cook the stew meat in water until tender. Cut corn from cob, chop spring onions, and add all vegetables to water and simmer until tender. Add seasonings, and squash blossoms; simmer 15 minutes. (For vegetarian version omit meat).
This is a mostly authentic recipe, and doesn’t have much flavor, especially if canned vegetables are used, which are most likely. The next time you make it you will want to use beef broth in place of the water, and leftover beef roast, pulled apart. I always prefer fresh vegetables. I also added 1 packet of beef gravy mix and 1 packet of Lipton Onion Soup Mix to my pot. I also added a small can of Rotel Tomatoes, a 1 large potato diced, 1 large carrot, a handful of frozen peas, 2 tsp. minced garlic, to the other vegetables, and about a ¼ tsp. of Cayenne powder. Salt and pepper to taste. Delish!
WILD GREENS AND FLOWERS SALAD
Serves 4 to 6
Salads were much liked in the spring when new, tender greens appeared. A great variety of mixtures was used. Since salt was uncommon or not used at all, salads were flavored by herbs, oil pressed from seeds, and especially with vinegar made from fermented, evaporated, uncooked maple sap (which we can’t make or get). So this is an approximation of the spring tonic salads beloved by all woodland people after the long winters.
1 cup watercress leaves and (only) tender stems
1 cup lamb’s ears, quarter new leaves (or use small spinach leaves)
1 cup arugula lettuce torn (not cut) to bite-size pieces;
can also use Bibb or less expensive leafy (not iceberg) lettuces
1 cup Dandelion leaves
1/2 cup tender nasturtium and violet leaves torn up
1/2 cup nasturtium and violet flowers (in season)
1 Tbsp honey
1/4 cup cider vinegar
1/3 cup salad oil
As much tender mint leaves as you like in the salad
2 tsp fresh mint chopped fine and bruised
2 tsp chopped tarragon (fresh) or 1 tsp dried if necessary
optional: salt and pepper to taste
Combine honey and vinegar, whisk in oil and crushed mint. Season to taste with small amount of salt. Pour over greens and flowers in large bowl, and toss for about 3 minutes to coat everything with dressing. Serve immediately.
If you cannot find the greens and flowers listed, you can use a “spring mix” salad from the produce department and add to that whatever edible flowers and greens that you can find, perhaps look at your local garden center, nursery, or fresh herb store.
SQUASH OR PUMPKIN BLOSSOM FRITTERS (Pueblo style)
serves 4 – 6
2 dozen large squash blossoms
(4 dozen of the smaller pumpkin blossoms)
1/2 cup milk
1 tsp chili powder
1 tsp salt
1/4 tsp cumin powder
2 – 3 cups finely ground cornmeal (masa harina)
Oil for deep frying
If you’re a gardener or truck farmer, you can make this dish easy; otherwise you’ll need to visit with a farmer at a Farmer’s Market about getting some blossoms. During the growing season farmers thin the blossoms of their vines, because the vine can’t support but only a couple of pumpkins or a few squash. At season’s end there will be an abundance of flowers, as the fruit will not have time to finish before winter.
Rinse and pat blossoms dry. In a shallow bowl, beat eggs with milk, chili, salt, and cumin. Dip blossoms in egg mix, and then roll gentle in cornmeal. Refrigerate for at least 10 minutes to set coating. Heat 2 inches of oil in a deep saucepan to about 375°, hot but not smoking. Fry blossoms a few at a time until golden, drain on paper towels. Keep warm in 250° oven until ready to serve.
Only in the southwest are the blossoms of squash and pumpkin important as a religious symbol, as well as food. They appear as sacred symbols in many Pueblo ceremonies, and gave rise to a popular design worked in silver.
There is a Hopi Squash Kachina (Patung). He is Chief Kachina (wuya) for the Hopi Pumpkin Clan. He runs with men of a village in spring ceremonial dances to attract rain clouds.
The Hopis and Pueblo farmers gather large quantities of squash and pumpkin flowers at the end of the growing season, when these flowers cannot make fruit; that’s the time white farmers harvest their curcurbitae and pull up or plow under the still-flowering vines.
OR, you may like to try this stuffed blossom recipe….
STUFFED SQUASH BLOSSOMS
2 doz. squash blossoms
8 oz. block cream cheese
1 cup shredded Monterey Jack Cheese
1 Tbsp chopped green onion
1½ c. flour
½ tsp salt
¾ to 1 cup dry white wine
cooking oil for frying
The authentic way is not to stuff the blossoms, but simply to batter and fry them, or just fry them naked in melted shortening. This is a recipe I stumbled across recently and enjoyed. Pick large squash blossoms in early morning just before they open. (I used my garden zucchini blossoms that had opened already and they turned out okay). Heat 1-2” oil in heavy Dutch oven. Meanwhile, stuff blossoms with a tablespoon of filling. Smooth peddles over filling, and make batter. When oil is ready (pops and crackles when a drop of water is added), drop each blossom into batter, turning to coat evenly, and then immediately into hot oil. Turn while frying to cook evenly on all sides, and remove with a slotted spoon when they have turned golden-brown. Drain on paper towels, and serve hot as an accompaniment for soup. Or, they also make a great appetizer with a spicy marinara sauce to dip them in.
This recipe makes 8-10 small ones or 5 big flat ones
2 cups flour
3 tsp baking powder
1 tsp salt
1 cup milk
Deep hot fat in fry pan or fryer
Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized lumps and shape into slightly twisted ropes — everyone has their own characteristic shapes.(Shape affects the taste, by the way because of how it fries). For Indian tacos, shape dough into a rather flat disk shape, with a depression — almost a hole — in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in deep fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on absorbent paper. (My grandmother made what she called, “Squaw Bread” at least once a month when I was growing up. Her’s was made from regular yeast dough. It was one of my favorite things on earth!!!!)
Wojape (Wo-zha-pee), a pudding, a dessert. Wojape is traditional to the Sioux and other Northern Plains Nations and predates most of us living now. This is a berry pudding to eat with fry bread. It was made with fresh wild berries collected during that season and also dried berries, preserved for use through the winter. The berries were mixed with sugar when it became available, and also flour for thickener. Today is a different time and Wojape, like many other things, has adapted to the easy access of ingredients. However, it is just as delicious. It can be eaten after a meal as a dessert or as many “out there” know, as a main course maybe with a hot cup of coffee. She calls it modern because of using any kind of frozen berries, “We moderns often use government commodities gallon cans.” This recipe makes enough for about 20-30 people who have 1-2 fry breads.
Many thanks for this recipe go to: Ms. Stacy Winter of Crow Creek, Rapid City, South Dakota.
1 Bag (5 lb) frozen berries (blueberry, raspberry, cherry or a mix)
8 cup Water
2 cup Sugar
Cornstarch or Arrowroot
To a 5 quart pot (enamel or stainless steel) add all the berries and smash them with a potato masher. (If you are fortunate enough to have a food processor this would work fine also. However, stop just short of puree, you want fine pieces throughout.) To the smashed berries add the water and sugar. Boil (lightly) this mixture (Approximately 15 to 20 minutes) until everything is cooked. Thicken to desired thickness with cornstarch that has been dissolved in cold water. Serve warm and eat with Indian Fry Bread. Dip the bread into the Wojape and eat in this manner.
Wojape is also outstanding on French Toast, Pancakes, plain Cheesecake, over ice cream, and is excellent served over Angel Food Cake with a dallop of whipped cream.
INDIAN FRYBREAD TACOS
Frybread tacos are very much like the Elephant Ear tacos that we used to get at the carnival when the rodeo was in town.
6 pieces Indian Frybread — about 6” in diameter
1 lb hamburger
1 large onion minced
2 small cans tomato paste
1 big can tomatoes
1/2 tsp oregano
1 Tbsp chile powder
salt, pepper to taste
Fry onion and hamburger broken up loose. Sprinkle some salt and chile powder over it. Add tomato paste and 4 cans of water and the canned tomatoes and their juice — break up tomatoes and stir it around. Add basil and oregano. Taste for seasoning. If you want, you can use a taco seasoning packet in place of seasonings, and a mild tomato salsa in place of tomato paste and tomatoes. Simmer till meat and onions are done and sauce is thick, 30 – 40 minutes.
1/2 lb cheese grated coarse
1 1/2 c Dried anasazi beans, cooked
1 1/2 c Mache or arugula, washed & stemmed
1 lg Red ripe tomato, sliced
2 ea Ripe avocados, halved & sliced
1 ea Red onion, thinly sliced
1 ea Bunch red radishes, sliced
24 ea Golden yellow plum tomatoes halved
6 ea Green Anaheim (New Mexico) chiles, prepared
1 lg Red bell pepper
To prepare the anasazi beans, soak overnight in water to cover. The next day, drain the beans and place them in a saucepan with fresh water to cover. Bring to a boil, reduce the heat, and let the beans simmer until the skins break, about 3 hours. It may be necessary to add water as the beans cook to prevent them from burning and sticking. After the beans are cooked, remove from the heat and set aside. You should have about 3 cups cooked beans. While the beans are cooking, roast, seed, and de-vein the chiles and the bell pepper. Leave chiles whole; slice pepper lengthwise into six strips.
To Assemble the tacos, place a layer of meat mixture, cheese, and 1/2 cup cooked beans on each piece of frybread. Add 1/4 cup greens per taco, followed by a red tomato slice. Add slices avocado and 1 thin slice red onion, separated into rings. Follow with radishes and 4 golden yellow plum tomatoes per taco, and top with 1 roasted green chile and 2 slices roasted red pepper. You can vary the toppings and the order in which the taco is built, and for a vegetarian version omit the meat sauce and cheese.
You may also wish to offer Sour Cream and salsa.
1 lb Pork
2 Cloves garlic, minced
1 lg Onion, diced
3 c Water
2 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 lg can stewed tomatoes
1 lb Green cactus, peeled & diced
1/4 t. Cumin
Cube the pork; fry in a skillet with onion and garlic. In a large Dutch oven, add all ingredients, salt and pepper to taste and 1/4 tsp. cumin and seasoned salt. Cook until meat is tender. You might like to season this with an assortment of dried ground up chili peppers, like New Mexico red chilies, green chilies, chipotle chilies, and little chili pequine, to make it like a Chili Colorado. Very good with corn cakes, or the pinion squash bread featured below!
Cactus (fresh, small, thick pads): Remove spines with knife and peel, or purchase at market in a jar, diced and packed in its own juices. You can usually find it at Mexican markets; the cactus referred to is generally prickly-pear cactus. The juice from the prickly pear cactus is also useful in Native American craftwork, specifically painting with earth paints.
PUEBLO PUMPKIN/SQUASH PIÑON NUT SWEETBREAD
Makes One loaf, serves 6 – 8
Rio Grande Pueblo peoples traditionally served a variant of this sweetbread to parties of nut-pickers in September when piñon nuts were being picked from the mountain slope trees. Families would (and some still do) camp for many weeks in traditional areas reserved to clans. In the recipe you can use either cooking-type pumpkin (these have necks and thick, meaty bodies, not like jack o’ lantern pumpkins) or a sweet bright orange squash, like butternut.
1 1/2 cups unbleached flour
1 cup finely mashed or pureed pumpkin/squash
3/4 cup brown sugar
1/2 cup melted butter (1 stick)
2 eggs beaten foamy
1 tsp baking powder
1 tsp cinnamon
1 tsp grated nutmeg
1/2 tsp salt
3/4 cup pine nuts
Preheat oven to 350. In a mixing bowl, combine flour, salt, baking powder, sugar, spices. Stir in pumpkin, eggs, butter. Stir pine nuts into thick batter. Scrape into a greased 6 x 9 loaf pan. Bake for 1 hour or until knife inserted in bread comes out clean.
This sweetish, spicy bread goes well with soups, stews, and can also be a dessert, especially if you cut it apart and put yogurt or applesauce over it.
OR, this is a sweeter, less cinnamony version that lets the pumpkin shine through…
PUMPKIN PINE-NUT BREAD
Makes 2 loaves
2 c Flour
1/2 c Oil
3 Eggs, beaten
1 1/2 c Sugar
1 teaspoons Baking soda
1 teaspoons Vanilla
3/4 c Milk
2 c Cooked pumpkin
1/2 tsp Salt
1 1/2 c Pine nuts, roasted
Heat oven to 350 degrees. Mix dry ingredients in a large bowl. In a medium size bowl, mix eggs, milk, oil and vanilla. Mix well, then add pumpkin. Mix well and folk into dry ingredients. Add pine nuts. Pour batter into 2 greased 5×9-inch loaf pans and bake for 45 minutes.
The pine nuts generally taste better if, before they’re added to the mix, you put them on an ungreased cookie sheet in the oven for about 10 minutes at about 350-400 degrees. It roasts them a little. But watch them carefully to make sure they don’t burn.
1 Graham cracker crust in 8″ spring form pie pan
1 lb low-fat cottage cheese
1/2 cup plain low-fat yogurt
3/4 cup pumpkin puree (or 1 can)
1/4 cup flour
1 tsp vanilla
1/4 cup maple syrup
1/2 tsp pumpkin pie spice
Preheat oven to 325°. Put all ingredients into blender, a little at a time, alternating wet and dry. Process until smooth, then pour into crust and spread evenly. Bake for about 50 minutes. Let cool before serving. May be topped with yogurt, flavored with 2 Tbsp maple syrup. Take it up a notch drizzled over with caramel sauce, and sprinkled with chopped pecans.
Are you thinking of hosting a fall feast in your home or at church? Do you work at a Senior Center and looking for ideas for something to do with your residents? Maybe you are a teacher, or homeschooler and are looking for ways to celebrate autumn and Native American culture during the season of Thanksgiving? These are the cornucopia of ideas I’ve collected. You can add them as after dinner activities to your meal or buffet arrangement, or you can use them as activities during a weekend or weeklong festival.
Host a Pow-Wow: American Indians, at least those I am familiar with (Northern Arapaho, Eastern Shoshoni, and Lakota Sioux) have an annual party called a Pow-Wow. They set up teepees, do dances, trade and sell craft items, share food, pray, play games, pass the peace pipe, and tell stories.
Here’s a fun idea: ask your guests to bring “trade items” (things they have outgrown, don’t use, or don’t want any more) to trade with each other. All unwanted items can be donated to a local charity thrift store after the get-together.
Hoop and Pole Game
Natives of different groups have their own special ways to play the Hoop and Pole game, but in all the games a person tosses a long dart of some kind at a circular hoop. In this version of the game the hoop is rolled along the ground, set into motion by a third player, while the two other players throw their pole as the hoop rolls in front of them. The score depends on how or if the pole falls on or through the hoop. Netted hoops are made by the Arapaho of Wyoming and other tribes.
The Sun Dance, usually conducted once a year, is a custom of the Arapaho people. The Sun Dance is a sort of prayer ceremony. See more about it here.
As the sun sets, gather everyone around to sit “Indian style” in a circle in the center of the yard around a fire pit. Pass around a “peace pipe” with imaginary tobacco in it and let everyone take a puff. This ritual in Arapaho belief is supposed to bond friendships. Encourage the oldest men of the group to pass on some of their wisdom to the younger by telling interesting stories of their boyhood, what games they played, things they did with their parents, faith experiences, etc. Some can share lessons they learned from mistakes they made. Maybe dad or grandpa or Uncle Jerry has a “vision” for the family (or church, or group) or a weird dream that they had that they would like to share.
When you were born, you cried
and the world rejoiced.
Live your life
so that when you die,
the world cries and you rejoice. — White Elk
We do not want schools….
they will teach us to have churches.
We do not want churches….
they will teach us to quarrel about God.
We do not want to learn that.
We may quarrel with men sometimes
about things on this earth,
but we never quarrel about God.
We do not want to learn that.
–Heinmot Tooyalaket ( Chief Joseph), Nez Perce Leader
“Behold I lay in Zion a Chief Cornerstone, elect, precious, and he who believes on Him will by no means be put to shame.” 1 Peter 2:6