Let's each of us share any Native American recipes we may know! I grew up in South Florida and was friends with some Miccosukee Indians that live in a village in the Everglades. My best friend Cindy Jim loved to share her culture with me and also some of her favorite Miccosukee foods.

So my 1st recipe to share is a drink they serve called : Sofkee
A really simple drink made in a dutch oven full of water and add a cup of grits and a pinch of baking soda and cook slowly until grits are well cooked. Turn off the heat and allow to cool, drink throughout the day using a sofkee spoon! Enjoying the water on top and the grits that have sunk to the bottom.

Then second recipe is : Fried Pumpkin Bread

visit this site if interested in the recipe: Fried Pumpkin Bread

Hmm I know of absolutely no native American dishes.. My father always told me that we have some Mohawk Indian in our blood and that they were known as the "heart eaters". Fortunately, no recipes have come from that as far as I know.

Aw jeeesh, after I read this & quit laughing I sobered up and decided I would not push the issue too much on that recipe!!!

Navajo Fry Bread

2 cups unsifted flour
1/2 cup dry milk solids
2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 tablespoons lard, cut into 1/2-inch bits,
plus 1 pound lard for deep frying 1/2 cup ice water.

Combine the flour, dry milk solids, baking powder and salt, and sift them into a deep bowl. Add the 2 tablespoons of lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal. Pour in the water and toss the ingredients together until the dough can be gathered into a ball. Drape the bowl with a kitchen towel and let the dough rest at room temperature for about 2 hours.

After the resting period, cut the dough into three equal pieces. Then, on a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter and 1/4 inch thick. With a small sharp knife, cut two 4- to 5-inch-long parallel slits completely through the dough down the center of each round, spacing the slits about 1 inch apart.

In a heavy 10-inch skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking. The melted fat should be about 1 inch deep; add more lard if necessary. Fry the breads one at a time for about 2 minutes on each side, turning them once with tongs or a slotted spatula. The bread will puff slightly and become crisp and brown. Drain the Navajo fry bread on paper towels and serve warm.

Makes three 8-inch round breads.

Alligator Tail Steak (Seminole Indian)

2 pounds alligator tail meat
Juice of lemon
1 cup flour
½ teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 eggs, beaten
½ cup lard or butter

Cut tail into strips lengthwise, 4 x 2-inches wide. Sprinkle with lemon juice.

Mix flour, garlic powder, paprika, salt and pepper. Blot the alligator pieces, and dip into flour, then into beaten eggs. Let eggs drip off and dip into flour again.

Heat lard or butter in a large skillet and sauté the alligator pieces quickly. Do not overcook or they will be tough. Serve immediately.

VARIATION

Follow the above recipe and cook the alligator tail as directed. As soon as the meat is browned add 2 cups of water and ¼ cup fresh lemon juice to the skillet. Cover and simmer for 2 to 3 hours or until very tender.