A descendant of Mohawk Nation and trained in anthropology, Patty has researched and reported on indigenous peoples for over four decades.
All My Relations And Cuisines
When we speak of Native American Foods and which ones are most popular, we are considering the foods and traditions of probably 3,000+ different nations, bands, pueblos, communities, and unofficially designated groups of Indigenous People in the Western Hemisphere. This makes a lot of traditions and cuisines to consider.
The isolated communities have their own traditions and foods that may or may not be related to a larger group, while some groups of nations actually enjoy similar foods and traditions.
Take for instance, the Iroquois Confederacy of nations that rooted itself in the eastern portion of what is now the USA and Canada, or the Southwest Native Americans with their cuisine, which is different. The Plains Indians eat differently still.
Each of these groups is pretty large, compared to a tiny village on the northern cost of Alaska, which makes its living from fishing.
The Inuit form a large group of native peoples who live in the Arctic, including the Northwest Territories, Nunatsiavut, Nunavik, Nunavut, and Nunatukavut in Canada; Denmark/Greenland, Siberia/Altai and Alaska. In 2014, DNA evidence showed historical Inuit habitation in Iceland as well. taken together, Inuit and other groups are members of the Circumpolar Peoples of the North.
Consider the Inuit and related nations round the North Polar Region -- These also have different foods that we may not recognize.
Then we have Mexican Native Americans, Central American Native Americans, South American Native Americans, and Caribbean Native Americans. We Have Pacific Islander native Americans and others. All the related food is delicious.
Many different native groups came together with the Europeans, the Caribbeans, the Africans, and others, to become our interesting American Creole people, whom you will meet in New Orleans.
Many other mixtures are called metis or metizo or a similar term. More food choices and traditions emerge from these groups and expand the native menus of North America greatly.
Native Americans still cook with aged goose fat and bear grease, which other Americans may not enjoy - substitute the fat that you do like.
All My Relations is a motto often attributed to indigenous North Americans, meaning that all life is sacred and related. In considering this, we can appreciate from where our food comes and not waste it. That is a good thing. .
Below are a few popular recipes with Native Americans and other Americans as well. In fact, some people early everywhere like them. They include
- Smoked Salmon,
- Squash casseroles,
- Fry Bread made without milk, and
- A Traditional Inuit Dessert
The Three Sisters
The Northeastern Native Americans taught the first English white settlers how to grow corn so that they would not starve to death their first winter, since they had brought no seed with them from England to plant.
In addition to corn, the natives grew a variety of beans and squash. Together, the three vegetables became known as The Three Sisters.
In many waterways, the Native Americans were able to find wild rice as well.
When you mix half lima beans and half corn and cook together, you have succotash, another Native American food popular at the time. Some people add tomatoes today.
There was no pumpkin pie at the first Plymouth Colony "thanksgiving" dinner, but there were several dishes of squash and pumpkin casserole puddings served as both side dishes and desserts. No flour was available for pie crusts at the time.
In addition, Native Americans brought deer, game fowl, and plenty of vegetables to the party and the English women helped cook, while the English men drank the beer that they brought with them on shipboard. This is all recorded in the diary of one of the English-Americans, displayed safely in a Plymouth area museum.
I love the squash casseroles and even found a crustless pumpkin pie recipe. You can mix up your regular pumpkin pie recipe but reduce the evaporated milk by half. Pour the mix into a glass pie dish and bake for about 30 minutes, and you're done.
Traditional American Succotash Recipe
Vegetarian Succotash Recipe
Smoked Salmon From Great Lake States Communities
In Ohio a couple of hundred years ago, the Salmon were always as long as a tall man's arm. They and other fish were huge until they were over-fished out of the rivers, lakes, and ponds.
A favorite dish of Ohio Native Americans as well as others, has been smoked salmon. Here's the recipe:
- 1 Very Large Salmon, or 2 as large as you can find
- Garlic, Dill, and pepper to taste, Oregano to taste (optional) 1.5 Cups sugar, 1 Cup salt
- Place all ingredients into a very large kettle and add enough water just to cover.
- Let stand for 12 hours overnight in this brine and drain. Also soak 3 to 4 pounds Hickory wood pieces in a bucket of water overnight at the same time.
- Fill large grill with enough charcoal (one handful) to make the Hickory ignite.
- Cook salmon whole or filleted, covered, until done and meat is still firm but done.
Fry Bread Is A Staple You Can Easily Enjoy
This recipe does not include any milk, buy many recipes for fry bread do include it. Some use buttermilk. I prefer it without milk, but with milk it is more like a donut.
- 2 Cups flour
- 1 TBSP baking powder
- 1/2 tsp salt
- 1/4 Cup butter or solid vegetable shortening or lard
- 1/2 Cup warm water
- Vegetable oil for frying
- In a mixing bowl, combine the flour, baking powder and salt and mix together so ingredients or evenly dispersed. If you use a sifter and sift them together, the fry bread will be lighter.
- Alternately add and mix shortening and warm water ins mall amounts until you have a firm dough ball (not very sticky).
- Knead this dough several times and make in balls the size of a baseball or larger.
- Cover dough balls in a bowl with a clean and let rise 10 minutes. Roll or pat risen dough into circles about ½ inch thick.
- Fry bread circles in hot vegetable oil in a heavy skillet until golden brown on both sides.
- Drain on paper towels.
- Sprinkle with sugar, powdered sugar, and/or cinnamon.
- You can also use the fry bread as a tostada base or fold it over for a taco.
A Real Igloo
Akutaq - The Dessert Of The North
If you watch very many episodes of Food Network's Iron Chef America, you know that the Iron Chefs and Challengers make Ice Cream and Sorbets out of any ingredient. Salmon ice cream always sounded nice to me...
This recipe is for Akutaq and is a frozen dessert prepared and eaten by Inuits and related groups in the North. The ingredients may put you off, however:
- Fat - Reindeer fat, seal oil, walrus blubber, moose or caribou fat, anything from a large animal. You could also actually use lard or Crisco.
- Berries - blackberries are great, but so are blueberries or red raspberries.
- Meat - usually cooked salmon that has been cooled, boned, and crumbled.
- Native roots - sassafras would be good, but any edible root
- Water if needed
Take an anount of fat and beat it together with meat with a whisk to add air. When mixed, whip in snow and berries alternately, and tasty roots cut small if you want, until desired consistency is reached. If not sweet enough, add sugar. Keep refrigerated.
© 2009 Patty Inglish MS
Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on December 18, 2012:
Thanks very much! I also like sopapilla.
Bo Tipton from Cecilia, KY on December 18, 2012:
Pretty basic good fry bread recipe. Fry bread and sopapilla are basically the same thing. I do love my fry bread. Good recipes here on this hub. Thanks
Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on July 11, 2012:
Someone wrote an irate status that HubPages contains no traditional Fry Bread recipes. This one has been posted for two years. I learned it at a Pow Wow of Iroquois and Plains Peoples.
Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on October 14, 2009:
I use the fry bread in place of many thigns, including (east) Indian nan. :)
SoftCornHippo on October 13, 2009:
I'm wondering if this frybread recipe will work for "sopapillas" I might haveta try it right away, cuz I am missin' those sopys with my chiliconcarne! mmmm. You ever make the chalupa with the frybread? I might try that too. right now. mmmmmm. oh, better wait til my tummy's a little emptier. thanks for the reminder!
sukhera143 from Home on October 12, 2009:
Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on September 28, 2009:
The lemon sounds especially good, alekhouse. I think I'll pick up some salmon tonight. :)
Nancy Hinchliff from Essex Junction, Vermont on September 28, 2009:
Enjoyed your hub, Patti. I liked your smoked salmon recipe, noticed they used Dill for flavor. I love Salmon; probably have it two or three times a week. I buy it at a small meat market that has the best Salmon I've ever eaten. I broil it with dill, butter, lemon, salt and cracked pepper. Love it.
Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on September 28, 2009:
Thanks for the comments. BrianS - there are several dozen that people might like to try and I'll post some more.
Brian Stephens from Laroque des Alberes, France on September 28, 2009:
Lots of different recipes here I have never heard of and I wonder how well known they would be in the States, I am from the UK by the way. Very informative and I have to admit there were a few in there I quite liked the look of.
Benny Faye Ashton Douglass from Gold Canyon, Arizona on September 27, 2009:
Thank you for a very nice native american food hub, great reci[es. thanks. creativeone59