Native American Recipes


This traditional Native American food made from dried meat pounded into a paste could be preserved for long periods of time in the form of pressed cakes. It was especially useful on long journeys or hunting expeditions.

  • 2 ounces dried beef jerky
  • blender or food processor
  • rubber spatula
  • 4 dried apple slices
  • handful of raisins, dried cranberries, or dried cherries
  • wax paper
  • rolling pin

Grind the dried beef jerky in the blender until it is chopped very finely. Add the dried fruit and raisins. Grind until fine. Empty the mixture from the blender onto a sheet of wax paper. Lay another sheet of wax paper on top and roll over the top sheet with a rolling ping until the pemmican is approximately 1/8 inch thick. Let dry between the wax paper a day or two in the sun. To dry in an over: Flip the pemmican from the wax paper into a pie tin. Set the tin in a 350 degree oven for two hours, turning over several times as it dries.

When completely dry, break of pieces to eat as a snack. Store leftover pemmican in a sealed container or plastic bag in the refrigerator.

Boiled Corn

  • 30 cornhusks, green or dried
  • 1 or 2 cups of boiling water
  • shallow baking pan
  • 3-quart pot, 3/4 filled with water
  • 1 cup cornmeal
  • 1-quart bowl
  • mixing spoon
  • 1/2 cup honey
  • slotted spoon
  • scissors

Put the cornhusks in the baking pan and cover with hot water. Bring pot of water to a boil. Pour cornmeal flour into the bowl and mix in 1 cup boiling water. Stir until it reaches the consistency of oatmeal. If too thick, add more boiling water and keep stirring. Stir in the honey. Open one of the wet cornhusks. Drop 2 spoonfuls of the corn mix into the center. Fold the sides of the husk over the corn mix and fold over the ends to form a little packet. Tear off a strip of another husk to use as a string. Tie the husk packet together. Fill other husks to make more packets. Gently drop the packets into the boiling water. Boil for 15 to 20 minutes. Lift them out with a slotted spoon. Cut the husk string, open the packets, and enjoy!

Wild Green Salad

  • assortment of wild and cultivated greens
  • large bowl
  • 1/4 cup vinegar
  • 1/3 cup sunflower or peanut oil
  • 1 to 2 teaspoons of dill weed, chopped
  • 1 tablespoon honey
  • small bowl
  • fork or wire whisk
  • bowls and utensils

    Collect the greens (try dandelions and nasturtiums). Rinse the plants in cold water. Tear the plant parts into small pieces and put in a large bowl. Mix all the remaining food ingredients in a small bowl. A fork or wire whisk will blend them well. Pour over greens in the large bowl. Toss and serve.