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Even more Traditional Native recipes!

Great additional Traditional Native recipes

Hello everyone!

OK, as there seems to be an interest for this, I am writing a Traditional Native Recipes Take 2 🙂

Once again, I might be adapting some recipes (it’s really up to you if you want to do them with the adaptations or not). I am not presenting the recipes in any particular order, just trying to give you a variety of desserts, meat dishes, hearty vegetable dishes, and breads. In the Native culture, we cook from the heart with what is available at that time, oftentimes recipes being passed down orally from previous generations. So scroll right down to see what interests you and see my previous post for 5 more recipes. 

Chinook nut cornbread (Chinook tribe)

corn bread


  • 1 cup cornmeal
  • 1/2 a cup flour
  • yeast
  • 2 eggs
  • 1/3 to 1/2 cup of milk
  • cup of creamed corn
  • package of almonds


In a bowl, mix the flour, creamed corn, yeast (well there is no quantity here sooo… I would personally add about 1/2 tsp) and cornmeal and stir together. Add eggs, almonds (again no quantity, I would add 1/2 cup of chopped almonds) and milk. With hand mixer or with a wooden spoon (if you are very strong…), mix together and pour into a tall cake pan (you know those rectangular ones you would make banana bread in for example). Put in oven at 350 degrees until golden brown. I would check after 30 minutes to see how its doing. Serve with butter or honey. 

I am so trying this recipe!

Apache stew 

apache stew


2 red (or yellow or orange) bell peppers

4 oz or half cup of canned chilies (you can substitute hotter chilies)
1 Tbsp sunflower oil
1 lb elk or venison (or use beef)
1 onion, chopped
2 cloves garlic
2 carrots chopped
3 cups hominy (don’t know what that is? Click here) or substitute canned sweet corn
3 cups water
3 cups beef (or veggie broth) broth
2 tsp salt (or to taste)
1 tsp pepper (or to taste)
1 cup chopped endive or other bitter green


Heat oil on the stovetop, add meat, garlic and onion until onion is soft and meat is browned. Put all ingredients in a crockpot except endive. Let cook on low for about 6 hours and add endive right before serving. 

If you are like me, you do not have a crockpot, you can do it on the stovetop. Let simmer (making sure all the ingredients are covered with water and broth) for about an hour, checking every 20 minutes or so. 

Algonquin Three Sisters rice

algonquin three sisters rice


2 1/4 cup chicken broth (use water to make vegetarian)
1 6 oz. package Uncle Ben’s Long Grain & Wild Rice
pinch of salt to taste
2 cup cubed yellow squash (about 1 medium)
2 cup cubed zucchini (about 1 medium)
2 cup baby lima beans (or just regular ones or even shelled edamame)
2 cup whole kernel corn
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup canola oil
2 minced cloves of garlic
1 cup diced onion
1/2 cup chopped parsley
1/4 tbsp. white pepper
1/4 tbsp. paprika


Cook rice according to package or use bulk long grain or wild rice. Steam (or pan roast, that’s what I would do) squash, zucchini until brown and add lima beans at the end. Set aside in rice. In the same pan, add oil, saute garlic, onion and peppers until soft not brown (just a few minutes). Add to rice and other veggies. Add salt, pepper and paprika. Serve with chopped parsley on top. A good vegetarian meal but still with protein 🙂

Manataka Acorn Bread

manataka acorn bread


1 Cup Acorn meal
1 Cup White Flour
2 Tsp Baking Powder
1/2 tsp Salt
3 Tbsp Dark Brown Sugar or Splenda
1 Egg, beaten
1 Cup Milk
1Tbsp Canola Oil
1Tbsp Melted Butter

FYI: Ok well you might not have heard of acorn meal or in other words, flour, before. Yes flour made of those acorns that fall from trees. There is a way to do it manually, see this guide if you are motivated. You might be able to find it in a health food store (as they do keep different types of flour). Or guess what? A nice woman named Sue actually has a site selling the acorn flour and related products she makes. If you are still without acorn flour, you could always use cornmeal or ground oats and corn starch (use 70% oats or cornmeal and 30% corn starch to make the cup).


Preheat oven at 400 degrees F, grease loaf pan and melt butter. Sift together acorn flour, white flour, baking powder, salt and sugar. In a separate bowl, mix egg, milk and oil. Gradually mix in melted butter. Combine dry and wet ingredients. Just stir enough to wet dry ingredients, do not over mix. It is normal that mixture be lumpy. Pour into loaf pan and bake at 400 degrees for 30 minutes. 

Alaskan Baked Salmon (West coast, Haida)

baked salmon


  • King salmon fillet (about 1/1 or 1lb. per serving)
  • Sweet onion (1 large, sliced)
  • Celery stalks, roughly chopped (1 per person)
  • Tomato, chopped in large chunks – fresh if possible
  • Smoked bacon
  • Black seaweed from Alaska (dried, or seaweed from an asian supermarket)
  • Garlic powder
  • Salt and pepper


Place salmon in a glass baking dish, skin side down. Sprinkle garlic powder, pepper and salt on top. Add cooked bacon slices on top to cover. Top bacon with sliced onion and roughly chopped celery stalks. Chop tomato in large chunks and sprinkle over salmon with small handful of seaweed. Cover with foil and bake at 400 degrees. Cook 10 minutes per pound. So if cooking a 4-5 lbs salmon, cook for 40-50 minutes. You can serve with rice.

The tomato and celery and bacon keep the salmon moist while the seaweed gives a sea salt flavor. If you can not find seaweed, you can always use sea salt. 

I don’t know about you but this sounds good and easy to make 🙂

Traditional Native recipes

Traditional Native American Recipes

Hello all!

Today i thought I would share with you some traditional Native recipes using Old World’s ingredients (don’t worry I am giving you some good substitutions) and ingredients from our Mother Earth. Lots of fresh ingredients are used, ideally homegrown. If you are like me and live in a place with no backyard, well do what you can. I have a large balcony and in the Springtime  it gets filled with pots containing herbs of all kinds as well as vegetables. Nothing better than just opening the door to get fresh herbs for your recipes 🙂 And if that’s not possible for you, well go to the farmer’s market (some are open year long) and buy whatever you can from your local farmers.

I am also including links to sites with good recipes so you can bookmark them (well first bookmark my site…;). For some recipes, I will give you some time saving tips. Yes you might lose some of the charms of doing it “old style” but sometimes, we are a bit pressed for time….Enjoy and please comment or share your own recipes below!

P.S. I might be adding more directions to the recipes below than you would find on other traditional native sites. Indeed, oftentimes, I found that recipes were really simple but not very directive (e.g. no quantity, no time, etc.). But then again, cook from your heart and do what taste good to you!

Bean and Corn Stew/Soup (Cheyenne and Cree influences)

white bean stewIngredients

  • Dried Pinto Beans (any white beans) 
  • Shelled Corn (sweet, dried, homegrown)
  • salt,tablespoon or more
  • 1-2 dried red chilles deseeded (use your favorite ones)
  • bunch of fresh green onions, large bunch
  • smoked/dried pemmican , other meats diced

FYI: Use any type of white beans. Ratio of beans to corn is 2 to 1 (e.g. 2 cans of beans, one can of corn). You can then use canned cooked beans, rinse them well before. You can also use sweet canned corn as not a lot of people grow their own. Pemmican is an mixture of dry meat (crushed to a powder) and fat, sometimes fruits were added to it. Nowadays, beef is mostly used but game meat was often used by our ancestors. You can replace it with beef or ham or if you wish to make your own, visit this site. Or this one. You can also use vegetable broth instead of the water to cover beans or a mixture of the two.


If using dry beans and corn, soaked separately overnight. If using canned, do not soak (just rinse), place beans in a big pot, cover with water (or broth) and add salt and diced chiles. Let simmer, for 15 minutes or so, then add corn then pemmican if using and jerk meat of your choice. If not using pemmican, just use ham or even beef diced or shredded. As stated above, ratio of beans to corn is 2 to 1. So you can use 2 cans of beans or 2 cups to one can or 1 cup of corn. Let simmer until meat is tender and consistency is one of a stew (another 15 minutes or so). Right before serving, add green onions or leeks on top and serve with frybread. Enjoy!

white bean and corn stew

Green bean soup (Onondaga Nation)

Green bean soup


  • 6 red potatoes, unpeeled, cut into bite sized pieces
  • 2 handfuls of fresh green beans, tails off, cut in half
  • 1/2 or more lb bacon or side pork
  • Water, the amount necessary to cover your vegetables for cooking
  • Milk, an equal amount with the water
  • 1/2 stick butter (or maybe a tad less…)
  • salt and pepper to taste


Cut your beans and potatoes and place in big pot covered with water. Begin cooking. Cook your bacon in a pan and once crispy and brown add to the beans and potatoes. Some might not even  cook it in a pan, just placing it in with the vegetables. However, that’s not for everyone. Alternatively, you could add it crispy on top of your strew at the very end before serving (as it will get somewhat soggy in the soup). Once veggies are cooked (*I would add carrots to this soup, just add them in at the same as the potatoes and beans), add milk (equal to the amount of water you originally put in). Add butter, salt and pepper and serve with fry bread.


Salmon stuffed frybread (Nishnawbe Nation)

salmon patty sandwich


  • 1 Or 2 Eggs
  • 2 Cans of salmon or fresh filet cooked and flaked
  • One Batch Of Your Favorite Fry Bread Dough (see below for mine)
  • Salt
  • Pepper
  • Bread crumbs 
  • Oil or butter to fry

My fry bread dough:

3 cups flour, 1 1/2 cup warm water, 1 tsp baking powder, pinch of salt, pinch of sugar and if wanted 1 tsp yeast (mixed in warm water). Mix dry ingredients then add water with yeast in it. Mix until dough forms. Let rest for 45 minutes if you think you can wait….

If you feel lazy, you can always buy a frybread mix on Amazon.


Form patties first. I personally would use fresh salmon rather than canned. Mix flaked fish with one egg (two if necessary) and bread crumbs. I would add green onions and parsley but it’s up to you. Shape into patties about half inch thick and a few inches wide. Fry them in a hot pan with oil (the original recipe called for Crisco). Once done, in the same pan, add one piece of frybread dough, place one salmon patty on top, then add another piece of frybread dough, forming a “sandwich”, sealing the edges. Fry, flipping half way through. Eat as is or cut in half and add vegetables such as lettuce, tomatoes and pickles to make it more sandwich like. 


Gooseberry cobbler (Abenaki)



  • 2 cups flour
  • juice of 1/2 lemon
  • 1/2 cups cornmeal plus 2 tbsp
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cups butter or margarine (cold)
  • 3/4 cups boling water
  • 2 cans ea (15 oz) sweetened whole gooseberries. You could also use frozen blueberries or cherries, thawed.
  • 1 teaspoon honey


Sift flour with 1/2 cup cornmeal, baking powder and salt. Add butter or margarine and blend using pastry blender or fork and fingers. Blend until roughly mixed. Add hot water and blend well. Separate dough in half. Place half on a 8″x8″x2″ baking pan, pressing it to the bottom. Sprinkle with 1 tbsp cornmeal. Mash half of gooseberries in their syrup or juice or other fruit you are using (you can even mix 2 types of fruits). Then stir the remaining gooseberries with lemon juice and honey. Pour over dough in pan. Place the other half of the dough on top (it can be roughly placed) then top with remaining 1 tbsp cornmeal. Bake in oven at 400-425 (depending on your oven) for about 30 minutes, until top is golden.

P.S. you can see how this recipe uses more traditional ingredients. Indeed, in our modern days, oatmeal and sugar are often used in cobblers instead of cornmeal and honey. 


Kick the cold out of ya tea (Akwesasne Mohawk)

green tea


  • Two Large handfulls White cedar needles (or just regular cedar)
  • Tea pot worth of water
  • Honey
  • REAL Lemon Juice(not the fake stuff)

FYI: I also posted more herbal remedies to treat common ailments. Read about it here. As We are in the middle of winter, cold season, I thought I would post this very easy and not too bad tasting tea recipe. It apparently has numerous vitamins in it and can help with cold symptoms such as chills, cough and runny nose.


Place needles directly in water and boil until water becomes a green color. Discard needles. Remove from heat and mix one cup of tea with a tsp of honey and a squirt of lemon. Drink a few times a day for a day or two and you will kick that cold out of ya!


So those were a few recipes that I wanted to share with you. A bit of everything. More to come soon. For interesting Native recipes, check this site. Or this site