Native Americans Foods and Recipes.

OVER 400 YEARS AGO

The Native Americans had an extremely difficult life. The Iroquois main meal of the day was corn, beans, and squash. They are also known as the three sisters. One of their favorite foods was corn cake. Corn was planted in small hills. They made piki out of corn. Spreading a thin batter of cornmeal, water and wood ash on a hot greased stone made Piki. It was especially delicious when dipped into a stew of deer meat, squash, beans, and wild greens.

They hunted deer, birds and other game. Deer was the main game. They put on deerskin to trick the deer. When there was not a lot of food, they boiled moccasins to make soup, and chewed on their clothing. They dug pits to hide their food so that no one could possibly find it.

The Algonquin had an extremely difficult life. The men hunted and ate deer, moose, beaver and rabbit. They gathered other foods. They ate nuts, rice, corn and berries. They got their fish from the rivers. They were very thankful for their food.

RECIPES

Hazelnut Stuffed Sweet Potatoes

The Iroquois usually made Hazelnut Stuffed Sweet Potatoes. This is how you make it.

6 medium sweet potatoes

1 apple peeled, cored, and chopped

Next, you get 1/3 cups of apple juice or cider.

¼ cups of currants

½ teaspoons of cinnamon

¼ teaspoons of nutmeg

¼ cups of plain soymilk or nonfat milk

6-table spoon of chopped hazelnuts.

Preheat oven to 375. Wash potatoes, wrap in foil, and bake until tender. That takes about 1 hour. Remove it from oven and set aside until it’s cool enough to handle. Put them in a medium skillet, over a medium high heat. Cook the apple in the apple juice (or cider) until softened in about 4 minutes.

Paganens

The Algonquin tribe made soup called Paganens. This is how you make it.

1. Crush 24 ounces of hazelnuts

2. Add 6 each shallots with tops

3. Add 3 tablespoons of chopped parsley

4. Add 6 cups of vegetable, beef, venison or chicken stock

5. Add 1 teaspoon of black pepper

6. Place all ingredients in a large soup pot & simmer slowly over a medium heat for 1-½ hours, stirring occasionally.