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How to Cook dishes from Native American tradition
The indigenous people of the Americans have developed a variety of recipes, and exploited
many sources of food which were later adopted when Europeans and other arrived in the New World
(these foods can be food for example in
American cuisine,
Canadian cuisine,
Mexican cuisine,
Argentine cuisine,
Brazlian cuisine,
Peruvian cuisine).
Of course, it would be wrong to consider native American cuisine as completely homogenous.
Different culinary traditions and recipes developed in each part of the Americas, in part
driven by different cultures, lifestyles, and of course the availability of different foods.
As a result, there is a great variety
of dishes that have been created by native American people.
Some popular native American recipes and dishes include:
- Akutaq - This is an Eskimo dish, made from caribou or moose fat with berries, fish,
and seal oil. It is whipped together with snow, and is sometimes known as "Eskimo Ice Cream".
- Bannock (also known as "fry bread") - Deep-fried flat dough.
It is leavened with baking powder or yeast, and after cooking may be topped
with beans, ground beef or cheese.
- Corn bread - Bread made from cornmeal (maize).
- Guacamole - A dip created by the indigenous people
of Mesoamerica, and subsquently adopted into Mexican cuisine.
It is made from mashed
avocado with tomatos and salt. Onions, lime juice and spices are often added as well.
- Guinea pig - Guinea pigs have been domesticated and eaten by the Inca people of
South America for atleast 4,000 years.
There are many ways that guinea pigs may be cooked and prepared, including
broiled (asado),
fried (chactado or frito),
roasted (al horno),
as a soup (sopa or locro de cuy),
as well as in casseroles.
- Jerk - This style of cooking originated with the Taíno people of
Jamaica. Meat is rubbed with a mix of fiery spices, and then
slowly cooked over a smokey fire (hence the origin of the word "jerky").
Jerk is also the origin of the Jamaican cuisine's
jerk recipes - which are prepared using a similar marinade, but are generally cooked
on a charcoal grill.
- Llapingacho - This dish from the Ecuadorian highlands consists of mashed potato with cheese.
It is usually served with fried eggs and sausage.
- Pachamanca - Meat (chicken, guinea pig, lamb, mutton or pork)
marinated in spices, with vegetables (cassava, corn, lima beans, potatoes, sweet potatoes, etc.)
baked with hot stones in an earthen oven (huatia). The dish originates from the
Peruvian Andes, and is considered one of
Peruvian cuisine's most famous dishes.
- Pemmican - Dried berries, dried meat, and rendered fat, mashed together.
- Pozole - A traditional soup from
Mexico.
It contains hominy (treated cornmeal), meat (usually pork), chili, beans
and various seasonings. Other vegetables may be used for garnish, and there
are many variations on the basic recipe.
- Succotash - Corn, tomatoes and lima beans cooked in butter.
- Tamales - Steamed corn dough. It may be filled with meat or cheese,
and sliced chillis. It is usually cooked while wrapped in a corn husk
or plantain leaves.
- Tortillas - Thin unleavened bread made from maize or wheat flour.
Tortillas were originally created by the indigenous people of Mesoamerica, and are
today is a well-known food in Mexican cuisine.
- Tacos - A stuffed tortilla filled with cheese, meat or vegetables.
Like tortillas, tacos were first created by the indigenous people of Mesoamerica,
and have subsequently been adopted into
Mexican cuisine.
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By Smithsonian American Indian & Marlene Divina
Ten Speed Press
Released: June 8th, 2010
Multicolor Paperback (240 pages)
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Foods of the Americas: Native Recipes and Traditions [A Cookbook]- Manufacturer: Ten Speed Press
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- ISBNs: 9781580081191, 1580081193
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Details:- Paperback
- Edition: Illustrated
- Number of Pages: 240
- Authors: Smithsonian American Indian, Fernando Divina, Marlene Divina
- Publication Date: June 8th, 2010
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By Carolyn Niethammer
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Released: November 1st, 1999
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American Indian Cooking: Recipes from the Southwest- Manufacturer: BISON BOOKS
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- ISBN: 080328375X
- EAN: 9780803283756
- PartNumber: illustrations
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- Edition: Illustrated
- Number of Pages: 191
- Author: Carolyn Niethammer
- Publication Date: November 1st, 1999
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By G.W. Mullins
Light Of The Moon Publishing
Released: March 27th, 2017
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