Native Recipes

Fry Bread
October 15, 2019

Ingredients

1 cup all-purpose flour 
1/2 teaspoons baking powder
1/4 teaspoon salt 
1/2 cup milk Vegetable oil (or shortening for deep frying; enough to reach 1-inch depth)   

Directions

In a deep cast-iron skillet or heavy saucepan heat about 1 inch of the oil medium. Wait till the pan is at 350 F, dip the handle end of a wooden spoon in the oil. The oil should bubble around it fairly steadily when it's ready. Another way is the popcorn method. Put a kernel of popcorn in the oil. It will pop when the oil reaches 350 F to 360 F. Meanwhile, combine the flour, baking powder, and salt in a bowl; mix well to blend. Add the milk and stir until the dough holds together. Knead 3 or 4 times on a floured surface. Divide the dough into four uniform pieces and shape each into a ball. Roll each ball of dough into a circle with a lightly floured rolling pin. Make a depression in the center of each round of dough. In courtesy of The Spruce Eats.

Firewater Chili
October 15, 2019

2 pounds chuck steak or buffalo meat, small cubes
A pound ground chuck
1/4 cup olive oil
2 (14 1/2 oz) cans of peeled whole tomatoes 
2 medium diced yellow onions
4 cloves fresh minced garlic
2 ears of corn - kernels scraped off
2 cans chopped of green chilies
Can of red kidney beans
2 tablespoons molasses
2 tablespoons garlic salt
2 tablespoons chili powder
2 tablespoons brown sugar
A teaspoon ground cumin
1/2 cups water
A cup of gin
Can poblano chilies in adobo sauce
3 fresh jalapenos
1 tablespoon ground black pepper

Directions

Add meat, oil, vegetables, and spices in a large pot let simmer for 5 minutes. Add firewater, turn up the heat, and let cook till the meat is done.

Tanko-me-a-lo (Buffalo stew)
October 15, 2019

2 stalks of celery
2 carrots
1 can of stewed tomatoes
2 lbs. of buffalo/ beef stew meat 
4 quarts water 
2 lbs. of red or white potatoes (not russets)         
1 cup of barley

Directions

Add in the tomatoes, barley, carrots, celery, potatoes, and let cook for five minutes. Or pour the veggies and meat into a baking dish and place into the oven at 425 F.

Wojapi

The definition of wojapi is an American Indian berry sauce. Traditional wojapi can be made with chokeberries, blueberries, huckleberries and/or blackberries that sometimes may be as thick as pudding or with a consistency of jam. A bit of sugar or honey may be added but the highlight of this sauce is the berries, not the sweetener.

INGREDIENTS
1 1/2 cups frozen blueberries
1 1/2 cups frozen sour cherries
1 cup fresh (or frozen) cranberries
2 Tablespoons honey

Instructions

Place the frozen (or fresh) berries in a crock pot (slow cooker).
Cook on low for 3-4 hours, stirring after each hour.
Puree half of the berry mixture with a handheld blender. I like to retain the second half "as-is" to keep the texture of some of the berries.
Add 2 tablespoons of honey (or other sweetener of your choice). Stir gently to combine.
Store in the refrigerator for up to two weeks.

Courtesy of a baker's house

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