2 lb Fresh or dry Lima beans* *(small ones are best) 3 c Fresh corn cut from cob 4 Wild onions or pearl onions Salt to taste Pepper to taste 2 tb Melted bacon fat 2 Pieces smoked ham hock 3 qt Water Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil then add the beans. Cook at a moderate boil for 10 minutes then add the corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour on a low heat. Got this one from a friend from grad school. He is a cultural anthropologist who also happens to be a Cherokee Amerindian. His passion is cooking and this is a recipe that he assures me is genuinely ethnic to his people in North Carolina. The changes from the items *'d are his not mine. The measurements have been converted for us as well. He claims we would like to measure out a hand- ful of this and a small pinch of that. Enjoy!
Kathleen Nadeau, of Eastern Abenaki heritage, teaches you how to make a traditional Cherokee corn bread during the Homestead Harvest Days, Latzer Homestead in Highland, Illinois.
Pre-Contact Native American Food with Mariah Gladstone (2016)
Pre-Contact Native American Food can change the game for Native People. It is healthier, more sustainable, and can get people back in touch with their indigenous roots compared to modern introduced foods. Join Mariah Gladstone as she prepares a pre-contact meal consisting of bison and wild rice cakes drizzled with a blackberry and sarvis berry sweet corn relish and green beans on the side.
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Traditional Native foods are the key ingredient in the Sioux Chef's healthy cooking
Chef Sean Sherman, founder of the company The Sioux Chef, uses ingredients native to the Americas to draw attention to the long-forgotten Native culinary tradition. His research and cooking are also a way to push back against processed foods that he and others blame for grave health consequences in the U.S. today. Special correspondent Fred de Sam Lazaro reports from St. Paul, Minnesota.
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Recipe: Learn how to make this staple dish, which is part of nearly every meal in a Cherokee home. Chef Nico Albert (Cherokee Nation) is a self-taught chef, caterer and student of traditional Indigenous cuisines based in Tulsa, Oklahoma.
This video appears as part of Native America, a four-part series that explores the world created by America’s First Peoples. Reach back 15,000 years to reveal massive cities aligned to the stars, unique systems of science and spirituality, and 100 million people connected by social networks spanning two continents. Premiered October 23, 2018.
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How to Make Traditional Cherokee Grape Dumplings!
Gathering with your loved ones this week and want to add something traditional to the dinner table? Cook some delicious grape dumplings and serve everyone a big bowl for dessert! ❤️ #Thanksgiving #nativeamericanheritagemonth #nativeamerican #cherokee #food #cooking #DIY #family