Native American dishes for the Thanksgiving table
By Senior Airman Amber Grimm, 21st Space Wing Public Affairs
/ Published November 15, 2016
PETERSON AIR FORCE BASE, Colo. --
One day each fall, the people of America devote time to gather with family and friends. They feast on turkey, stuffing, cranberries, sweet potatoes and all manner of delicious dishes. It is a traditional holiday for Airmen to reflect on the bounty of the year and be thankful for all of the good things that have happened.
Schoolbooks are filled with the familiar story of the first Thanksgiving with jovial drawings depicting pilgrims and Native Americans coming together to share traditions and good will. They combined their cultures in a day dedicated to celebrating a successful harvest and renewal of hope after a lean year.
In honor of the spirit of that first Thanksgiving, and in honor of National American Indian Heritage Month, I would like to share a few traditional Cherokee recipes passed down for generations, from my family to yours.
Agi-sdi Os-tu (Cherokee - "Eat well").
Bean Bread- A staple of the Cherokee table, delicious and full of protein.
1 cup of cornmeal
½ cup flour
2 tsp baking powder
1 tbsp sugar
2 cups milk
¼ cup melted shortening
1 beaten egg
2 tbsp honey
4 cups drained brown beans
Mix all of these ingredients, except beans, thoroughly. Fold in the beans. Pour into greased, heated pan. Bake at 450 degrees Fahrenheit until brown (approximately 30 mins). Best when served with a side of honey.
Fry Bread- A favorite choice of natives and visitors alike at modern powwows and gatherings.
2 cups flour
1/2 tsp. salt
1/2 cup water
1/2 tsp. baking powder
1/2 cup instant dry milk
2 cups shortening
Add the flour, baking powder, salt, powdered milk and water into a bowl, and mix just enough to form a dough ball, being careful not to overwork the dough.
Heat shortening until flakes of flour start to bubble when dropped into oil. While shortening is heating, pull off a palm-sized mound of dough and roll it into a smooth ball, then flatten into a disk shape. Size is a matter of preference.
Put dough into a pan, cook until brown, turn over and cook other side until brown. You can take a brown paper bag and place a few sheets of paper towels on the bottom and drop finished fry bread into the bag to let grease drain.
Grape Dumplings- A traditional dessert made from the grapes that grew so prolifically in Ancient America and taste wonderful served warm with a side of ice cream!
1 cup flour
1 ½ tsp baking powder
2 tsp sugar
¼ tsp salt
1 tbsp shortening
½ cup grape juice
Mix flour, baking powder, sugar, salt and shortening. Add juice and mix into stiff dough. Roll dough into pea-to-grape sized balls, or if desired roll out into thin sheets and cut into strips ½ inch wide to 2 inches long. Drop into boiling grape juice and cook for 10 - 12 minutes.