Lakota(n?) food.?

Question

Spent 2 weeks in Eagle Butte, SD this summer, went to Pierre, Sturgis, Crazy horse monument and a lot of other places. The only "Indian" food I had was Indian taco. As far as I can tell, the only Indian part of the Indian taco was the fry bread. As a food lover, I was pretty dissapointed with the original food offering in SD. Perhaps someone can share with us what the Lakota Indians used to eat.

Answer 1

The Lakota diet was high in protein and often the tribe either had much food to eat, such as after they killed a buffalo, or very little. One of the traditional Indian food recipes that the Lakota have passed through the generations was Wasna. Wasna is a Lakota word with the “wa” meaning “anything” and the “sna” meaning ground up, although non-Lakota people refer to it as pemmican. This dish consisted of dried buffalo, dried berries, and fat or bone marrow. The Lakota’s would grind the ingredients together with a pounding stone. Wasna was a very good source of protein and the Lakota valued this traditional recipe not only as a food, but also as a healing instrument. Therefore, Wasna is often seen as a sacred food and was often used in ceremonies and rituals. Buffalo meat has more protein and less fat than beef. It also has less cholesterol, yet a mere four ounces provides more protein than a half a dozen eggs. Wasna, because of the protein it contains, can raise a person’s iron level within 15 minutes. Today’s Lakota believe that their ancestors did not suffer from diabetes, heart disease, or cancer due to the healing powers of Wasna.

Another of the Indian food recipes that is a favorite is Lakota plum cakes. This recipe included dark raisins, purple plums, toasted hazelnuts, butter, flour, baking soda, cloves, honey, and maple syrup.

If you can you please try the following recipe for the said Indian Taco at home.

INDIAN TACOS

Indian Fry Bread (recipe follows)
Pinto beans, cooked to very soft stage
Chili (any canned or your own recipe)
Shredded lettuce
Chopped onions
Chopped tomatoes
Shredded cheddar cheese
Taco or picante sauce

Place a piece of fry bread on a plate. Layer the remaining ingredients as listed.

The dessert for the meal is another piece of fry bread with honey on the side.

INDIAN FRY BREAD:

6 c. self-rising flour
1/4 c. buttermilk
2 1/2 c. warm water

Make a well in the flour and pour buttermilk and water in. Start a circular motion with your finger, pulling flour into liquid until you have a sticky dough. Knead in all the flour. Apply a small amount of cooking oil to the top of the dough to prevent drying and let the dough rest and rise for a couple of hours.

All the best for your tastebuds!!

Answer 2

Lakota Indians Food

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

All fruits are fresh vegetables. A "vegetable" is a plant, any part of which can be used for food.

Answer 5

In the superstore, fruits are usually picked out much too soon. Some are rocks, many are bitter. Some of the fruit and vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 6

Chinese food

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Answer 7

Recipes: Lakota Recipe
Monday, November 14 @ 15:23:23 EST by RedNation (62 reads)
Jonathan writes "I thought some might be interested a Lakota recipe I got from my mom.

Tani'ga (tah-NEE-gah) = Buffalo Stomach, (aka Tripe)
Waha'npi (wah-HAHN-pee) = Soup

Ingredients:
1 Buffalo tripe, cut into 2 inch chunks.
1 pound of commercial Idaho potatoes, peeled and cut into 2 inch chunks.
1 commercial bag of onions, peeled and chopped.
4 ziplock bags of buffalo jerky.

Preparation:
Clean the tripe well and cut up into 2 inch chunks.
Boil tripe for 4 hours or so, but don't let it get mushy. (boil outdoors, as it smells awful)
While tripe is boiling, peel and cut up potatoes into 2 inch chunks. Peel and chop the onions.
Add potato, chopped onins, and buffalo jerky about 1/2 hour before the tripe is done.

Serves a large family, but usually the elders will be enthusiastic and the kids will hold their nose. LOL"

(comments? | Score: 1)


Recipes: Another Lakota recipe or two.
Monday, November 14 @ 15:22:48 EST by RedNation (58 reads)
Jonathan writes "As far as Woja'pi (woh-ZAH-pee) goes, when my mom or sister make it for a gathering of the family, they will use the following recipe more or less.

Ingredients:
1 can (#10) of fruit (peaches, pears, etc.) or the equivalent amount of pie filling (such as blueberry or cherry).
3 cans (#10) filled with water.
1 pound of sugar.
1/2 pound of flour.

Preparation:
* Mix the flour with a little of the cold water first and make a soupy liquid.
* Put fruit in large kettle and add rest of water
* Add sugar and mix thoroughly.
* Heat mixture until boiling then slowly add the soupy flour and turn heat to simmer.

When making woja'pi for a "special" dinner, we would either pick about 4 or 5 pounds of fresh chokecherries, or get the frozen chokecherries from the freezer that had been stored there for that purpose.

*************************************************************

Then of course if you have any kind of soup or woja'pi, you need some Frybread to go with it. This recipe from my sister.

Dough Ingredients:
4 Cups of white flour.
4 Tablespoons of sugar.
1/2 Teaspoon of salt.
1 Pint of warm water.
1 Cup of dry milk.
2 Eggs.
1 Stick butter or margarine, melted.
2 Packages of dry yeast.

Preparation:
* Mix dry ingredients together - except for the yeast - in a large bowl.
* Mix warm water with dry milk.
* Add milk mixture to dry ingredients.
* Add eggs and melted butter. Mix well.
* Add two packages of dry yeast.
* Mix all ingredients well.

Knead dough until a good consistency, and form into a ball. Grease a large bowl, and put ball of dough in bowl and let rise to the top of the bowl (about 30-60 minutes). Punch dough down and let rise again to top of bowl.

When dough has risen for second time, it's time to make your frybread!

Using an electric skillet or large frying pan, heat enough vegetable oil to cook several disks of dough at one time. Let oil heat up to 160-180 degrees. When hot, test oil with a little piece of dough. If dough sizzles and begins to brown, the oil is ready.

From large bowl of dough, pull a small piece off and form into a small ball, and flatten into disk, about 1/2 inch in thickness and 4 inches in diameter. Punch a small hole in the center and put into the hot oil. Cook until brown on one side and then turn over. When both sides are brown, drain on paper towels.
"




Recipes: Cherokee Yam Cakes (biscuits)
Friday, March 25 @ 19:04:52 EST by RedNation (104 reads)
Runningwithbears writes "
These are good topped with either butter,honey,jam/jelly
recipe makes 12/18 cakes or biscuits


30 minutes
10 mins prep
1 cup mashed sweet potatoes or yams
2 cups sifted flour
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
2 1/2 teaspoons baking powder
1/2 cup oil
1/2 cup milk

Sift flour, baking soda, sugar and salt into a bowl.
Pour oil and milk into a measuring cup (do not stir).
Add to yams and blend well.
Add to flour mixture and mix lightly with fork (until mixture holds together) Turn dough out onto a floured board and knead until smooth (about 12 strokes).
Roll dough about 1/4" thick and cut into circles with floured biscuit cutter (or rim of drinking glass) Place circles on a baking sheet.

Bake at 425º for 10-20 minutes.

Serve hot, or split when cold and toast.
"



Recipes: My Great Grandmother's Buffalo Stew (Recipes)
Tuesday, March 01 @ 09:43:21 EST by RedNation (73 reads)
Runningwithbears writes "Ingredients:

4 beef boullion cubes(more to your taste)
2 lbs of buffalo stew meat, cut into 1 inch cubes
4 carrots peeled and sliced
1/2 cup flour(to brown meat in)and produce the stock and gravy,add more if you like your stock
thicker.
You can also use corn starch to make
a gravy base with the juices from searing the meat
salt and pepper to your taste
4 fresh pearled onions (Small) diced
2 Stalks of celery, cut in slices
4 Qts water
2 lbs of red or white potaotes... (not russets)
3 tblsps parsley flakes
1 cup barley

Preparation:


Brown the buffalo cubes on high heat until seared about 3 min each side
Add 4 quarts of water,boullion cubes,parsley flakes, potatoes,carrots,salt & pepper ,simmer
about 30 minutes until veggies are tender.
Add onions and celery and barley cook
An additional 15 minutes.
If not baking,simmer another 20 minutes
Some have taken and placed it into a baking dish,
but I like it better when stewed as beef stew normally is.
Baking instructions as followed.
Place into a baking dish,
bake at 425 degrees for 30 minutes.
Either way this is a terrific meal in itself.
This recipe has been handed down by my great
grandmother
Since we have many bison farms in Pennsylvania,have experimented with other meats
other than buffalo. Have found you can replace the meat with either beef,elk,bear,or rabbit

Enjoy!!!

Respectfully,Tamz/Runningwithbears"




Recipes: Corn and Beans or Se-Lu A-Su-Li Tu-Ya
Wednesday, January 12 @ 19:07:13 EST by RedNation (75 reads)
blue_panther writes "Corn and Beans or Se-Lu A-Su-Li Tu-Ya
Mix hominy and cooked colored beans together and cook some more

Add pieces of pumpkin (optional) cook until pumkins are soft

Add cornmeal, ground walnuts and ground hickory nuts. The nuts can be pounded to smushed up.

Add enough honey to sweeten

Cook until done






Lakota Wahampi (soup)

Short Ribs
Beef Bouillon
Dried Corn
Onion
Carrots
Celery
Pepper Mill Pepper
Salt
Olive Oil or Canola Oil
Worcestershire Sauce
Potatoes or Wide Egg Noodles

Preparation:

Soak the dried corn for a couple of hours before cooking to soften it so it will finish cooking when the soup is done.
Fill pot with fresh cold water and add dried corn and two or three beef bullion cubes and start to heat water to a boil.
Trim any large pieces of fat from short ribs and discard. Cut meat into bite size cubes. Save bones. Stew meat can be used as an alternative in this recipe, but short ribs offer superior taste and texture.
Heat skillet and add olive or canola oil then add diced short ribs and also throw in bones. Add three or four dashes of Worcestershire sauce and fry meat until it browns and is about half done.
Just before removing meat from skillet add onions to pan and saute the onions for a couple minutes to enhance the flavor. When meat is browned and onions are complete add to pot of water and bring to boil. Be sure to add the bones to the soup as they make for a rich broth. I purposely leave some meat on the bones because I like to eat the meat directly off the bones.
At this time add tomatoes. Be careful not to add to many tomatoes as you don't want a soup with a strong tomato taste, only a very slight hint of tomatoes taste. When I cook soup for my family I only add two of the tomatoes from the can. And don't add the tomatoe juice from the can.
Dice celery and carrots and add to the soup pot. Salt and pepper to taste. I normally go heavy on the pepper. Don't be afraid to add enough salt to soup pot, that way your not constantly adding salt to your bowl of soup as you are eating.
Cover pot and and lower the temperature to bring soup to a simmer and cook for an hour or two or until the dried corn is tender and meat is done.
About thirty minutes before soup is finished cooking, peel and quarter potatoes and add to soup pot and cook until potatoes are cooked.
You can cook the potatoes or noodles in a separate pot if necessary and add to soup bowls when serving.

Note: And of course some good ole' Indian Fry Bread is a standard with this recipe and a large glass of Kool-Aid, ennet!!