NATIVE RECIPES


Here are some favorite recipes from Indigenous chefs and the National Museum of the American Indian. Try them individually or all together to make a meal that shows a glimpse into the rich bounty of foods from across Native America.


CORN DUMPLINGS


Cherokee and Sauk, Oklahoma and Great Lakes


By Fernando Divina divinAmerica.com Serves 6


2 cups fresh corn kernels, cut from the cob 1 cup unbleached flour 3 tablespoons cornmeal 2 teaspoons baking powder 1 teaspoon salt 4 tablespoons soft butter 1 to 2 tablespoons milk or water


Place corn in a bowl and mash the kernels with a fork. Alternatively, place the kernels in a food processor and pulse the corn until it is coarse and unevenly textured. Blend the flour, cornmeal, baking powder and salt in a bowl. Add the corn mixture and fold the ingredients together. Cut in the butter. Add enough milk to form a stiff batter.


Drop shaped spoonfuls of the dumpling mixture into a simmering broth. Cover tightly and place in a very hot oven for 10 to 12 minutes or until a knife tip or wooden pick, when inserted, comes away clean.


CORN AND BLACK BEAN BISON MEATBALLS WITH WILD GREEN SALAD


Lakota/Dakota, Plains


By The Sioux Chef sioux-chef.com Serves 6


1 pound ground bison 1 ear fresh corn, kernels 1 small white onion, diced 5 small cloves of garlic, minced


34 AMERICAN INDIAN WINTER 2020


1 can black beans, drained Oregano, chopped Chives, chopped Sage, chopped Sunflower oil Kosher salt Blue corn tortillas Wild dandelion leaves, plantain leaves, creeping charlie leaves or wild greens


Rhubarb, sliced thin Yellow tomatoes, thinly sliced in quarters Blackberries


BISON MEATBALLS Place ground bison in a large bowl. Add garlic, onions, corn, black beans, salt. oregano, chives and sage. Mix all ingredi- ents by hand.


Using a scoop, make tightly packed meat- balls. Set aside on platter.


Preheat a cast-iron pan on a grill and add a little sunflower oil. Gently add meatballs and let sear. Sprinkle with salt. Do not move around to allow each to caramelize. Careful- ly turn meatball to sear on all sides.


Move meatballs to the side and grill the tortillas in a little oil.


WILD GREENS SALAD Build the salad in a bowl with rhubarb and wild greens, such as dandelion, plantain and creeping charlie or other greens of your choice.


BLACKBERRY DRESSING Crush blackberries using a fork. Add a little sunflower oil.


Place meatballs in a tortilla. Drizzle on some blackberry dressing and chives. Add fresh greens and yellow tomatoes.


Bison meatballs.


PHOTO COURTESY OF THE SIOUX CHEF


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