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Posts Tagged ‘recipe’

Holiday treat!

Kenuchi AKA ganatsi ᎦᎾᏥ

Cherokee hickory soup: shell hickory nuts and form into a paste, making a palm-sized ball. Simmer in water until it has a creamy texture. Add hominy (sweet potatoes or rice can be substituted). Add honey/maple syrup for a sweet treat—or add meat, onions, mushrooms for a soup.

Cherokees often substitute Se-di ᏎᏗ black walnuts, pecans are also an option.

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Holiday Treat

CHEROKEE YAM CAKE

Biscuits from Eastern Band, North Carolina

2 cups flour, 1 1/2 tsp sugar, 1/2 cup oil, 1 tsp salt, 2 tsp baking powder, 1/2 cup milk

1/2 cup mashed sweet potatoes.

Sift dry ingredients into a bowl. Add liquids, lightly with a fork until mixture holds together. Allow to sit for a few minutes, and then add mashed sweet potatoes. Knead gently until smooth, about 12 times. Roll dough 1/4 inch thick, cut into rounds for biscuits. Bake 425 degrees 10 to 20 minutes (can be fried).

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Cherokee Thanksgiving Treat

Cherokee chestnut dish—disquani—ᏗᏍᏆᏂ

Boil 1 qt peeled, hulled chestnuts in 2 cups water and 1 cup honey/maple sugar about 15 min. Mash chestnuts with cooked pinto beans.  Flavor with your choice of ramps, onions, sassafras or sweetgrass (pictured).

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Thanksgiving Treat

Cherokee chestnut bread—gadu disquani–ᎦᏚ ᏗᏍᏆᏂ

Boil 1 qt peeled, hulled chestnuts in 2 cups water and 1 cup honey/maple sugar about 15 min. Add chestnuts to 1 qt cornmeal, ½ tsp soda, optional salt—add water to form dough. Wrap in hickory leaves or corn shucks and tie. Drop in boiling water, simmer 1 hour.

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Cherokee Cookin’

Cherokee Wishi (Du-wi-shi) AKA Hen-of-the-woods is a mushroom that grows at the base of oaks in the fall.

Slice into strips, boil for 20 minutes. Bread (flour, salt, pepper), pan fry. Tastes like meat. [warning—mushrooms can be fatally toxic, do not gather them unless you are expert]

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Eating great Choctaw style

Choctaw Fried Cornbread: Cut corn with knife and scrape to remove pulp, add both to pan, cook in covered pan until water is gone. My grandma’s family was of Cherokee/Yuchi heritage. She used an iron skillet and cooked longer.

10 ears of sweet corn
3 tbsp. butter or margarine
3 tbsp. bacon fat
1/2 c. boiling water
1/2 tsp. salt
1/8 tsp. Pepper

The Choctaw Nation website has a great recipe section:

https://www.choctawnation.com/history-culture/heritage-traditions/food

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The best dessert!

Persimmon pudding: green persimmons are stringent but when ripe, nothing tastes better. 1 cup pureed persimmons, 1/4 tsp baking soda, 1 egg, 1 1/4 cups sugar, 1 cup flour, 2 tsp baking powder, l/4 tsp salt, l/2 tsp cinnamon, 1 tsp vanilla, dash nutmeg, 1 1/4 cups milk, 2 tbs melted butter. Baked. (Grandparents’ farm had persimmons)

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Good eatin’

Pawpaw trees (AKA wild bananas) are native to eastern North America. Pawpaws are related to papayas and are said to have a custard-like taste (papaya/banana). [skin and seeds are toxic]

siPaw-paw bread: butter for greasing, 2½ cups flour, 2 tsp baking soda, ¼ tsp salt, 2 cups sugar, 1 cup soft butter, 4 eggs, ½ tsp vanilla, 3 cups pawpaw pulp. Nuts, raisins optional. Bake.

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Cherokee Buttermilk Brownies:

I saw this listed for contemporary stomp dances. Ingredients list:

2 cups of flour 

1/2 cup buttermilk

2 eggs

1/2 tsp baking soda

1 cup water

1/2 cup oil

3 cups sugar

1/2 tsp salt

1&1/2 sticks butter

2 tsp vanilla

1/2 cup cocoa

Icing:

1 stick butter

1/4 cup cocoa

1/3 cup buttermilk

dash salt

lb box powdered sugar

1 cup chopped pecans

1 tsp vanilla

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Frito Chili Pie

At Cherokee stomp dances in Oklahoma, Frito Chili Pies are standard: greased 9X13 pan. Layers: Fritos on the bottom, chili, diced onions, grated cheese. Continue until the pan is full. Bake at 350 F until cheese melts, about 20 minutes.

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