choctaw or blackfoot?

Question

choctaw or blackfoot recipes please that i don't already know please list with instructions thank you

Answer 1

And we already know what recipes you have because our middle name is Kreskin.
Interesting that you named those two tribes. The both inhabited different regions of the country. The Choctaw Indians lived in lower Mississippi. Before contact with the whites, the Choctaw Indians were a very powerful tribe and had a population of 15,000+. They had livestock and were an intelligent and progressive people. It is said that in the 1820s the Choctaw Indians were erecting buildings such as barns and schoolhouses. While the Blackfoot Indians lived as far north as Canada and had migrated to Missouri. It is believed that the Blackfoot Indians derived their name from black ash that covered the soles of their moccasins boots.
But, here are your authentic recipes.

CHOCTAW RECIPES

PASHOFA

1 lb. of cracked corn (pearl hominy)

1 lb. fresh lean pork (meaty back bone)

2qts. water (add more if needed)

Wash and clean corn. Bring water to boil and add corn. Cook slowly, stirring often. When corn is about half done, add the fresh pork. Cook until the meat and corn are tender and soft. The mixture should be thick and soupy. Cooking time is about four hours. Add no salt while cooking. Each individuals salts to his/her own taste. (If meaty backbone is not available, use fresh chopped pork, small pieces. Pork Chops are good to use.)

BANAHA

2 cups cornmeal

1 tsp. salt

1 1/2 cups hot water

1 tsp. soda

Corn Shucks (boil about 10 min. before using)

Mix dry ingredients. Add water till mixture is stiff enough to handle easily. Form small oblong balls the size of a tennis ball and wrap in corn shucks. Tie in middle with corn shuck string, or use oblong white rags (8 x 10 inches) cut from an old sheet. They are much better boiled in shucks. Drop covered balls into a deep pot of boiling water. Cover and cook 40 minutes. Serve.

Blackfeet Indian Jellied Snake

Yield:
1 recipe

Ingredients:
snake 1 md
indian vinegar 2 c
handful mint 1
fingers coltsfoot salt 2



Preparation:
Cut off the head and skin and take out the intestines. Cut into 1" pieces.
Wash in cold water. Put the vinegar, mint and coltsfoot salt in some kind
of container; put the pieces of snake on top and cover with cold water. Let
stand overnight. Put the container over the hot coals in the morning and
simmer slowly for about 35 minutes.
Remove from the fire and cool. The dish is ready to eat when the jelly
has set.