After dining at the National Museum of the American Indian in Washington, D.C., which has an incredible café featuring native foods from across North America, I wanted to learn more about the incredibly varied food traditions of the more than 560 different American Indian tribes recognized by the federal government today.
These recipes are just an introduction to historical recipes and modern takes on some of their cuisines (and you can peep some other great resources on the last slide). Check out our pantry list of Native American ingredients for more ideas.
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Acorn squash with walnuts and cranberry
This super-easy dish of squash stuffed with walnuts, cranberries and honey is perfect for autumn.
Algonquin wild nut soup
Rich and creamy paganens, or hazelnut soup, is a perfect meal on chilly fall days.
Iroquois maple candy
Walnuts and dried fruit are candied in maple syrup in this tasty recipe.
Cherokee bean bread
Thick boiled beans, cornmeal and oil are all you need to make this satisfying Cherokee bean bread.
Cranberry-pecan wild rice salad
In Wisconsin, Minnesota and Michigan, wild rice was and is a staple. Try it in this salad.
Bison ribs
Succulent bison ribs give beef and pork a run for their money any day.
Calabacitas
This New Mexican dish of sautéed yellow squash, corn, zucchini and chili is healthy and tasty.
Bison chili
Full of ingredients indigenous to the Americas — like bison, tomatoes, peppers and beans — this chili hits the spot.
Cedar-plank salmon with blueberries
Salmon has long been one of the treasures of the Northwest, and cedar-plank grilling makes the most of it.
Pumpkin soup with turkey and sage
Creamy pumpkin soup is topped with roasted turkey and sage chiffonade in this elegant recipe.
Iroquois white corn and berry dessert
White corn steeped in sassafrass tea is mixed with flavorful berries in this nutritious Iroquois dessert recipe.
Chitimacha macque choux
From the Chitimacha of Louisiana, this soup is chock-full of corn, peppers and tomatoes.
Nasaump
This Wampanoag corn porridge is often mixed with crushed nuts and fresh berries to create a nourishing meal.
Three sisters fritters
Corn, beans and squash blossoms take center stage in this fritter recipe.
Venison sobaheg
Hearty venison sobaheg is a Wampanoag stew made from beans, corn, squash and nuts.
Wojapi
Made by simmering berries with honey and cornstarch, this pudding-like sauce is perfect for dessert.
Three sisters chowder
This chowder relies on traditional ingredients like sage, squash, potatoes and beans to make it shine.
More recipes and resources
If you’re interested in further exploring American Indian cuisine and its incredible regional diversity, check out these resources:
The Mitsitam Café Cookbook: Recipes from the Smithsonian National Museum of the American Indian
Foods of the Southwest Indian Nations
Foods of the Americas: Native Recipes and Traditions
Manataka American Indian Council
American Indian Health and Diet Project
One Feather
Native Tech
The Gutsy Gourmet
OCB Tracker
Recipe Source
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