this first one is called Tanshpashofa or fish and cattailsfish... but this version is made with Pork Loin Roast
and comes from the Chickasaw Nation...
1. Avoid ham, bacon or other cured meats that will put flavors in the ‘Pashofa that do not belong.
2. Use the higher amt of corn and lower amt of meat if you like the corn in ‘Pashofa best and just want the meat to mainly flavor the dish.
3. Use the lower amt of corn and higher amt of meat if you must have meat in every bowl.
You will need a large sauce pan or pot, large skillet, and a large crock pot (if you are taking it somewhere) or you can use a large cooking pot if
you are just doing it at home.
Pick through your dry cracked corn to get out miscellaneous bits and yellow kernels. Rinse off all powdery substance and floating hulls in a strainer
or the sauce pan with cold water. Soak the corn in cold water, rinsing every two hours or as often as you can get to it. Soak the corn at least 4
hours. Rinse it one more time and add water 3 times the volume of corn. DO NOT ADD SALT TO THE CORN! That makes it stick to your pan badly.
Bring the corn to a boil with the lid on the pan, turn the heat to a low simmer and tip the lid to let steam escape for the first 15 minutes. Simmer
the corn at least 8 hours. Stir about every 2 hours to see if it is sticking.
After you have simmered the corn about 2 hours, start the pork. Let the pork sit out until the chill is off. Cut palm-sized meat portions away from
the bone until you have one large bone piece and all the rest is cut up. Salt and pepper the meat.
Heat a large skillet on “High,” add oil. Place bone piece in center of pan with all other pork around it. Put the lid on as best you can. I use a
lid and a spatter guard kind of tilted across the big bone in the center of my pan. Brown the pork on high, turning all pieces to get all sides brown,
then turn the heat to “Medium” to cook until the juices are no longer red. You can salt and pepper it all again at this point.
Place the browned pork in either the crock pot or the large cooking pot (not in the corn). Put 2 cups water in the skillet and work the leavings and
juices up off the bottom. Pour this juice over the pork. Do this twice or until the juice in the pot comes almost to the top of the pork pieces. Cover
the pork and simmer for at least 6 hours, until it is falling apart and you can pick the clean bones out with tongs.
At least 2 hours before serving, combine the cooked corn and pork in either your crock pot or cooking pot. Stir and simmer together until serving
It is best served with fry bread.
Corn soup/three sisters a staple of all tribes
5 cups prepared white corn
3 cups prepared kidney beans
1 cup cooked pumpkin/squash
1 smoked turkey thigh
3 quarts/litres water
several fresh sage leaves
1 tbsp/ 15 ml salt add tsp at a time to taste
1 small onion
Healthier and tastier
Corn soup/three sisters soup!
Boil gently a smoked turkey thigh in 3 quarts/litres water for about 1 hour until the meat comes away from the bone. Leave the bone in take the meat
out to cool. Add 5 cups prepared white corn, 3 cups prepared kidney beans rinsed and small onion minced. Boil gently for 15 minutes and then add
chopped sage leaves,salt and squash for another 15 minutes. Add more water and or vegetable stock if it is too stew like rather than soup.
White corn is sold prepared at many Haudenosaunee reserves in corner stores in 4-6 cup bags. Don't worry about exact measurements.
Pemmican and Wild Rice Cheyenne
1-2 lbs pemmican
4 cups or more Wild Rice
vegies to vary-cattail shoots.stems, prairie turnips
cut pemmican into half inch pcs, put in pot with salt and other spices and water to cover, bring to simmer, add more water once simmering, enough to
cook amount of rice using,(wild rice doesnt swell as much as white rice), simmer, when rice is done add any veggies and cook til done,
Bean & Corn Soup/Stew Cheyenne
Dried Pinto Beans(others as taste says)
Shelled Corn (sweet, dried, homegrown)
salt,tablspoon or more
1-2 dried red chilles deseeded
bunch of fresh green onions, large bunch
smoked/dried pemmican , other meats diced
Soak beans and corn overnight separately. In large pot add beans and cover with water and begin to slow cook, add salt and chilles, dice the chilles,
chilles vary in bite, taste a piece first to find which you have, I grow my own to my taste, after a couple hours of simmering add the corn, this is
my own sweet corn that I also save and dry for cooking this way. Add the pemmican or diced jerky or other meats after the corn, allow all to simmer, I
usually use twice as much pintos by volume as the corn, corn wants more salt then beans alone so you will probably want to add more when you eat. I
prefer pintos for this, works with white beans too,
At the end just before serving chop the green oinions on top, leeks and other onion family can be used also.
Serve with fry bread or corn meal discs fried on a griddle.
Adjust ingrediants to suit your tastes
Fish and Cattails also Cheyenne
2 quarts Cattail shoots or young stems
3-4 fish fillets-bass or trout or your choiced
salt and pepper to taste
In the spring dig the cattail shootss or into late spring or summer pick the green new stems, wash and set aside,
fillet several trout or bass,
lay them in a skillet, cover with the cattails then add a couple cups of water and cover,
steam 5-10 mins, depending on the mass of the contents, salt and sprinkle with crushed red peppers and serve.
Can vary it by replacing the water with oil and frying.
Chocolate Tortillas/ Fry bread From the Laguna Pueblo
2 Cup All Purpose flour
• You may add ¼ t pure vanilla extract
1 Tablespoon baking powder
½ teaspoon salt
1/3 Cup sugar
4-6 Tablespoon cocoa powder
1 ½ Tablespoon shortening
1 teaspoon instant coffee crystals
3/4 -1 Cup water, warm or milk, warm
1. Sift flour, baking powder, salt, sugar, and cocoa powder
2. Add instant coffee and mix well
3. Cut in shortening with hands or a fork until it resembles crumbs
4. Make a well in the middle and add water
5. Mix until soft dough is formed you may add a little more flour if needed
6. Kneed for 3 minutes then cover with a cloth
7. Let sit for 15 minutes
8. With a little shortening on hands make 5-6 dough balls
9. On a lightly floured surface roll out each dough ball and fry or cook on griddle
Navajo Tacos, "Dine" is the proper name for Navajo
• For Navajo Fry Bread:
• 4-5 Cups flour
• 1/2 Cup instant milk
• 3-1/2 tsp Baking powder
• 2 Cups water
• 1 tsp Salt
• 1-1/2 lbs Ground beef
• 1 Can pinto beans
• 1 Onion, chopped
• 3/4 tsp Garlic salt
• Grated cheese
• Oil for frying
How to make Navajo Tacos:
• Take a bowl and mix ingredients to make fry bread.
• Pour water and stir well.
• Knead the dough lightly, cover and keep aside for about 15 minutes.
• Heat one inch vegetable oil in a 10 inches skillet.
• Pinch off dough in small amounts and pat the dough into thin 8 inches circles.
• Fry them in the hot oil until brown on both sides.
• Now drain on paper towels.
• To make filling heat oil and fry ground beef and onion until brown, drain.
• Add beans and garlic salt with it.
• Simmer for about 10 to15 minutes.
• To serve, spoon filling onto the fry bread.
• Top with grated cheeses, lettuce, onion and salsa.
Apache Acorn Soup from yours truly
3 lb Stew beef 2 qt Water
1 ts Pepper 1 ts Salt
1 c Ground acorn meal
Cover beef with water and bring to boil in a heavy pot. Simmer until
done; add salt and pepper as meat cooks tender. Remove beef and chop on a
flat stone until split in shreds. The meat broth continues to cook
vigorously while meat and acorn flour (meal) are mixed together. Apaches
stress that their food is always well done; no instant cooking. Broth,
meat and meal simmer together until the broth bubbles creamy white with
yellow flecks, pleasantly acorn scented and flavored.
Apache Bread Guess who...
1 c White cornmeal 1 ts Salt
1/2 ts Red pepper 1/2 c Bacon drippings
1 c Yellow cornmeal Green cornhusks
1 c Boiling water
Mix dry ingredients; add boiling water and bacon drippings. Form into
small rolls and wrap in green cornhusks. Bake at 350 degrees for 1 hour.
Makes 12 individual breads
Blue Bread (Frying Pan Bread)
1 1/2 c flour 1 1/2 c blue cornmeal (yellow may be substituted)
6 t baking powder 1 t salt
6 tb grated cheese 1/4 c sugar
1/4 c chopped onion 1/4 c chopped sweet green pepper
6 tb shortening or cooking oil 4 t chile powder
2 eggs, slightly beaten 1 1/2 c milk
Sift dry ingredients, except chile powder, in large bowl. Add green pepper,
onion and cheese. In heavy skillet, melt shortening or heat cooking oil, mix in
chile powder. Cool chile oil and add to milk and eggs in separate bowl.
Mix well, then stir into dry ingredients until well blended. Return to skillet and
bake in 400 degree oven for 35 minutes. Cut in wedges and serve hot.
1 five-pound pumpkin
5 c sugar
1 tb baking soda
Peel and seed pumpkin. Cut pumpkin into 2" x 4" strips. Stir baking soda
into enough water to cover strips and let stand 12 hours, then drain and wash
strips in running water. Drop pumpkin into pot of boiling water, and cook until
tender but not soft. Remove and crisp in ice water; drain. Mix sugar with one cup
water and boil 10 minutes. Add pumpkin and simmer in covered pot until syrup is
thick and strips are brittle. Spread strips to dry. May be stored when cold.
I'll end with this last one
Squash Blossom Stew
5 lg squash blossoms 3 summer squash, cubed
1 c sliced green beans 1 1/2 lb. lamb or beef, cubed small
3 ears fresh corn 3 spring onions with tops
1 clove garlic, mashed 2 t salt
1/2 t oregano (or 3 mint leaves) 8 c water
Boil meat until tender, remove from stock. Cut corn from cob, chop spring
onions and add all vegetables to stock and simmer until tender. Add meat,
seasonings, and squash blossoms; simmer 15 minutes.
edit on 21-7-2011 by DaddyBare because: (no reason given)
edit on 21-7-2011 by DaddyBare because: (no reason given)