Tag: USA
Nasaump, 2 Ways
Nasaump, 2 ways
Nasaump was introduced to the pilgrims over 400 years ago by the Wampanoag indigenous tribes in what is now Plymouth, MA. Flint corn was milled and turned into something similar to grits. The cornmeal was boiled with berries, nuts, seeds, and syrup, becoming similar to a porridge.In addition to this porridge, you can pour any leftovers into a greased baking dish and allow it to cool. Once the mixture solidifies, pieces are cut out and fried in butter until crispy on the sides. Then syrup is drizzled over.
Ingredients
- 1 cup cornmeal
- 2/3 cup mixed berries blueberries, strawberries, raspberries, black berries
- 2 tbsp walnuts crushed
- 2 tbsp pecans crushed
- 2 tbsp pumpkin seeds
- 3 cups water
- 1/4 cup maple syrup
Instructions
Nasaump, First Way
- Add all of the ingredients into a pot. Bring to a boil. Simmer for 5 minutes, consistently stirring.
- Reduce the heat to medium. Continue stirring and cook for 10 more minutes until a porridge is formed.
- Serve in a bowl with more maple syrup.
Nasaump, Second Way
- Take any remaining nasaump and place in a greased pie plate. Let cool. Place in the refrigerator to solidify.
- Cut out a few triangular pieces.
- Melt a couple tbsps of butter in a nonstick pan over medium high heat. Add the nasaump into the pan.
- Brown for 4-5 minutes a side until the edges are nice and crispy.
Bison Fry Bread Tacos
HISTORY AND CONTROVERSY OVER FRY BREAD
The fry bread links generation to generation, connecting the painful narrative of Native American history. Fry bread can be traced back to the 1860s, created by the Navajo. The U.S. government forced Natives in Arizona to relocate to New Mexico in a 300 mile journey known as “the long walk”. With the land in New Mexico not being sustainable to grow their staples like beans and corn, the government gave the Natives processed flour, processed sugar, and lard; the main ingredients for fry bread.
There are 2 opposing perspectives on fry bread. While many look at fry bread as a symbol of pain, perseverance, and survival that has unified tribes, those that oppose see fry bread as contributing to high levels of obesity and diabetes on Native reservations. It is also looked at as a symbol of colonial oppression. As tasty as fry bread can be, there is no nutritional value whatsoever.
Bison Fry Bread Tacos
If you’ve never had a fry bread taco, you are missing out. A simple dough made of flour, baking powder, salt, milk, and water is rolled out into large disc-like shapes and is deep fried. Then you top the fried flatbread with taco toppings: meat, lettuce, cheese, peppers, tomatoes, sour cream, green onions, cilantro, and salsa.
Equipment
- rolling pin
Ingredients
Fry Bread
- 2 cups flour plus more for bench flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- 1/2 cup water
- vegetable oil for frying
Bison
- 1 tbsp vegetable oil
- 1/4 cup onion finely chopped
- 4 garlic cloves minced
- 1 lb ground bison
- 2 tsp salt
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp oregano
- 1 tsp black pepper
Taco Toppings
- lettuce shredded
- jalapeños sliced
- tomatoes diced
- green onion chopped
- cilantro chopped
- cotija cheese
- sour cream
- salsa
Instructions
Fry Bread
- Mix separately together the wet and dry ingredients.
- Mix the wet and dry ingredients together.
- Lighlty flour a clean workspace. Portion out the dough into 4 equal pieces.
- Roll out each pieces into 8” circular shapes; about 1/4” thick.
- Heat up cooking oil in a large sauté pan over medium heat; about 1/2” deep. Carefully lay one of the fry bread into the oil.
- Fry for 2-3 minutes a side.
Ground Bison
- Heat up oil in a sauté pan over medium high heat. Sauté the onions and garlic for 2 minutes.
- Add in the ground bison. Brown for 8 minutes.
- Season with salt, pepper, cumin, paprika, and oregano.
Navajo Blood Sausage
Navajo Blood Sausage
Every culture on every continent makes a blood sausage of some sort. They all consist of the animal’s blood(sheep, beef, or pork), a filler(cornmeal, rice, barley, buckwheat, etc), and seasonings; stuffed into either sheep stomach, and beef or pork intestines. They are then boiled until cooked through. The sausage is then eaten out of the casings(both sheep stomach and beef casings being inedible in this instance). Blood sausages can be traced back in the Navajo tribe to the 1600’s when they started farming sheep. They would traditionally use sheeps blood mixed with cornmeal, potato, chilies, and seasonings, stuffed inside a sheep’s stomach.Unless you know a farmer, finding lamb’s blood and stomach will be hard to find. Using beef blood and pork casings is an acceptable substitute. The sausages will be in a ring bologna shape instead of a softball-sized stuffed sheep stomach.
Equipment
- sausage stuffer
Ingredients
- 20 oz beef blood
- 12 oz pork fat cut into tiny cubes
- 2 cups cornmeal
- 1 large potato peeled; cut into small cubes
- 1 medium onion finely chopped
- 1 large jalapeño finely chopped
- 2 tbsp salt
- 1 tbsp black pepper
- pork casings
Cranberry Mustard
- 1/4 cup spicy brown mustard
- 1/4 cup cranberries
- 1 tbsp sugar
Instructions
- Bring a small pot of salted water to a boil. Boil the potatoes until cooked through; about 8 minutes. Drain and cool completely.
- In a large bowl, season the blood with salt and pepper.
- Stir in the rest of the ingredients.
- Using your sausage stuffer, pipe the filling into the sausage casings.
- Carefully twist the sausage into rings.
- Bring a large pot of water to a boil. Add the blood sausages to the water. Reduce the heat to medium low and simmer the sausages for an hour.
- Let rest for 15 minutes before serving.
Cranberry Bison Chuck Roast
A little about bison… Bison contains 17 grams of protein per 4oz serving. It is also a high source of iron, omega-3 fatty acids, Vitamin B, selenium, and zinc. Bison is lower in fat and calories as opposed to other red meat. Bison is the …