North Dakota Tribal recipes
Modern-day native peoples retain a rich body of traditional foods, some of which have become an integral component of the present-day Native American social gatherings, ceremonies, and celebrations. Included in this guide are traditional recipes from members of the Tribes of North Dakota. These recipes provide opportunities for Foster parents and care givers to introduce traditional foods to Native American children they are caring for.
Corn Soup (Arikara)
Roast corn on grill or fire pit.
Shuck the corn or take corn off the cob with a spoon. Spread the kernels on drying screen or rack. Allow 2-4 days to dry or until corn is dry.
Cut deer meat or meat into strips, hang the meat for 2-4 days or until meat is dried.
Soak beans overnight, the rinse the beans.
Mix & cook soup until ready to eat.
Received from anonymous Arikara elder consultant
Dry Corn (Hidatsa)
Arlene Charging (Transcript)
I clean my corn and wash it, and put in the oven and roast it. Then, when it's ready, about one or two hours, I turn the oven off and let it stand another hour until it gets real brown. Then I grind it with a blender and clean out the lumps with a screen.
"This is the corn that we use to make cornballs, or corn soup, or dried corn. We have plenty, and we dry it and put it away. We save seed. This is the corn we used to plant. It's a yellow corn. This corn here, without berries, you could cook it and make a corn stew."
"In the Hidatsa way, ma-pi-nug-a-ba" [Corn Balls].
Tanica (Lakota) or Tripe Soup
Clean the tripe well and cut up into large bite-sized pieces.
Boil for 4 hours or so (don't let it get mushy!).
Peel and cut up potatoes into chunks and slice the onions and add the last 1/2 hour.
Blueberry Wojapi (Dakota)
Put the blueberries or June berries into a medium sauce pan.
Add 3 cans water to blueberries.
Add the sugar and mash the blueberries or juneberries.
Heat until boiling.
Slowly add the flour paste to make gravy like mixture.
note: Ready to dip your fry bread into hot, warm or cold. It is so very good
Received from http://www.nativetech.org/recipes/recipe.php?recipeid=156
Fry Bread (Lakota) recipe
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup sugar
- 1/2 cup instant nonfat dry milk
- 1/4 teaspoon salt
- 1 cup water
- vegetable oil (for deep-frying)
In a large bowl, mix the flour, baking powder, sugar, dry milk, and salt together. Stir in the water until you have a sticky dough.
Turn the dough out onto a floured surface and sprinkle with flour. Roll out to a 16-by-12 inch rectangle, about 1/2 inch thick. Cut the dough into twenty-four 2-inch squares. Cut a 1/2-inch slit in the middle of each square.
Add enough oil to a deep cast-iron skillet or a deep-fat fryer to reach a depth of 1 to 2 inches and heat it to 350 to 365 degrees. (The oil is ready when a piece of dough sizzles as soon as it is placed in the pan.) In batches, fry the squares of dough, turning once until browned on both sides, about 3 minutes total. Transfer to paper towels to drain.
Read more: Recipe: Plains Indian Fry Bread http://www.globalgourmet.com/food/special/2001/prairie/fry.html#ixzz1QUAA4ueA
Bullets and Bang (Turtle Mt. Chippewa)
Bullets (soup) Instructions
- Onions or onion soup mix
Cut potatoes, place them in a pot of water and cook to boil. Take hamburger and mix with onion or onion soup mix, salt and pepper. Make hamburger into meat balls. Roll meat balls into flour. Place meat balls in boiling water with potatoes. Boil for 25 minutes on low heat.
Received from anonymous Turtle Mt. consultant.
Bangs (fry bread) Instructions
- 4 c flour
- 1 ½ tbsp Baking Powder
- 1 tsp Salt
- 2 c water
Mix all ingredients together roll out on flour board cut and fry in shortening. (Editor's note: Or cooking oil about 2 inches deep. Shortening/oil is ready when a drop of water dances when drop onto oil.)
Received from Ella McCloud, in 2010 Traditional Metis Cookbook
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