sister herb
Official TTI Chef
I got these recipes from brother in USA:
Cherokee food called
Tsu-ya-Ga
1 cup of cornmeal
•½ cup flour
•2 tsp baking powder
•1 tbsp sugar
•2 cups milk (Bison milk, if you can catch a bison and milk it, if you don't have a wild bison in your back yard use cow milk)
•¼ cup melted shortening (any liquid vegetable shortening such as corn oil works)
•1 beaten egg (Traditionaly this was most probably wild duck eggs)
•2 tbsp honey (Most likely it originally was maple syrup)
•4 cups drained brown beans (Use vegetarian style baked beans)
Mix all of these ingredients, except beans, thoroughly, and then fold in the beans. Pour into greased, heated pan. Bake at 225 celsius until brown (usually 30 minutes or so)
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From the Lakota Sioux
Sioux fry bread, this is unique to the Sioux.
Although it is not an ancient recipe, it only dates back to the 1800s. When the Sioux were forced onto the reservations and had no food the USA government gave them sacks of flour. The Sioux had never seen European flour and did not know what to do with it. They tried different things to do with it and this worked.
* 1/2 teaspoon salt
* 1 tablespoon baking powder
* 3 cups of flour
* 1 cup warm water
Directions
Combine all of the dry ingredients in a large bowl.
Add warm water in small amounts and knead until soft but not sticky.
Adjust the flour or water as needed, Cover aand let stand 15 to 20 minutes.
Pull of large egg sized balls of dough, turn out into fairly thin rounds.
Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden brown.
If you made too much of the dough use the rest to make this.
Bison Stew
* 1 lb of Bison (If you don't have a wild bison, use lean beef)
* 1 teaspoon of baking powder
* 4 Potatoes
* 1/2 teaspoon of salt
* 1 Medium Onion
* A pinch of sugar gives the bread a yummy taste and makes it softer.
* 2 Tablespoons of Oil
* Milk
* Seasoning Salt
* Oil
* Tomato sauce or jarred spaghetti sauce (fresh chopped tomatoes is better)
* For the bread crust (same as Fry Bread)
* 1 cup of Flour
Directions
Heat the oil in a Stew Pot, chop the Onions add to heated oil. Cook for a couple of minutes.
Rinse your stew meat add to the Onions add the seasoning salt to taste and add tomato sauce or spaghetti sauce stir well covering all the meat add 1/2 cup of water get it boiling let cook for about 30 minutes add the potatoes, cover and let cook through.
Then make your bread crust. Mix all the dry ingredients together then add your liquids make a soft dough roll out on a floured surface when 30 minutes has past take Stew off the stove let it cool and let the dough rest for about 10 minutes then put your stew in a casserole and top with the rolled out dough. Bake for about 20 - 30 minutes. It is ssssoooo good especially in the Winter nice and warm.
Cherokee food called
Tsu-ya-Ga
1 cup of cornmeal
•½ cup flour
•2 tsp baking powder
•1 tbsp sugar
•2 cups milk (Bison milk, if you can catch a bison and milk it, if you don't have a wild bison in your back yard use cow milk)
•¼ cup melted shortening (any liquid vegetable shortening such as corn oil works)
•1 beaten egg (Traditionaly this was most probably wild duck eggs)
•2 tbsp honey (Most likely it originally was maple syrup)
•4 cups drained brown beans (Use vegetarian style baked beans)
Mix all of these ingredients, except beans, thoroughly, and then fold in the beans. Pour into greased, heated pan. Bake at 225 celsius until brown (usually 30 minutes or so)
--------------------------------------------------------
From the Lakota Sioux
Sioux fry bread, this is unique to the Sioux.
Although it is not an ancient recipe, it only dates back to the 1800s. When the Sioux were forced onto the reservations and had no food the USA government gave them sacks of flour. The Sioux had never seen European flour and did not know what to do with it. They tried different things to do with it and this worked.
* 1/2 teaspoon salt
* 1 tablespoon baking powder
* 3 cups of flour
* 1 cup warm water
Directions
Combine all of the dry ingredients in a large bowl.
Add warm water in small amounts and knead until soft but not sticky.
Adjust the flour or water as needed, Cover aand let stand 15 to 20 minutes.
Pull of large egg sized balls of dough, turn out into fairly thin rounds.
Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden brown.
If you made too much of the dough use the rest to make this.
Bison Stew
* 1 lb of Bison (If you don't have a wild bison, use lean beef)
* 1 teaspoon of baking powder
* 4 Potatoes
* 1/2 teaspoon of salt
* 1 Medium Onion
* A pinch of sugar gives the bread a yummy taste and makes it softer.
* 2 Tablespoons of Oil
* Milk
* Seasoning Salt
* Oil
* Tomato sauce or jarred spaghetti sauce (fresh chopped tomatoes is better)
* For the bread crust (same as Fry Bread)
* 1 cup of Flour
Directions
Heat the oil in a Stew Pot, chop the Onions add to heated oil. Cook for a couple of minutes.
Rinse your stew meat add to the Onions add the seasoning salt to taste and add tomato sauce or spaghetti sauce stir well covering all the meat add 1/2 cup of water get it boiling let cook for about 30 minutes add the potatoes, cover and let cook through.
Then make your bread crust. Mix all the dry ingredients together then add your liquids make a soft dough roll out on a floured surface when 30 minutes has past take Stew off the stove let it cool and let the dough rest for about 10 minutes then put your stew in a casserole and top with the rolled out dough. Bake for about 20 - 30 minutes. It is ssssoooo good especially in the Winter nice and warm.
