These Laxota recipes will appeal to everyone at your table this holiday season
November is Native American Heritage Month and it’s an important opportunity to recognize and honor the original inhabitants of North America. Help kids (and their grown-ups) make that connection by filling their tummies with indigenous cuisine. These Native American recipes are also great for cooking with kids. We caught up with Chef Kimberly Tilsen-Brave Heart of Etiquette Catering in Rapid City, SD for some mouth-watering menu items that incorporate traditional Lakota ingredients.
“As the original inhabitants of this land, it is important to teach all children the significance of indigenous foods, history, and existence,” says Chef Kimberly Tilsen-Brave Heart. “We all reside upon the ancestral lands of indigenous people.”
With full recipes below, Chef Tilsen-Brave Heart has curated a special menu for Native American Heritage Month and beyond. The following mouth-watering dishes incorporate ingredients like pumpkin and bison, which are major food staples for the Lakota people. You’ll also find foods like cranberries and rice that are also indigenous ingredients.
Magic Pumpkin Squash Soup
Ingredients:
1 large butternut squash
1 tbsp. garlic powder
Kosher salt
Black pepper
Olive oil
1 stick of butter
1 medium yellow onion
1 can organic pumpkin puree
2 cups coconut milk
4 cups chicken broth or vegetable stock
Roasted pumpkin seeds (for topping)
Instructions:
Roast a large peeled and cubed butternut squash at 425 degrees for 20 minutes.
Sprinkle with 1 tbsp of garlic powder, sprinkle kosher salt, and cracked black pepper
Toss with olive oil and put in on a baking sheet before putting in the oven
1 stick of butter melted with a chopped medium yellow onion, sprinkle with some salt until translucent.
Braise 2 lbs of Buffalo meat (1-inch cubes) with half an onion (fine chop), in a warmed stockpot with 3-4 tbsp. olive oil
Spice 1 tbsp. garlic powder, 2 tbsp. kosher salt, 1 tsp. black pepper, 1 tsp. paprika, 1/2 tsp. turmeric, and 3-4 bay leaves
After browned, add Mirepoix (chopped onions, carrots, celery), and a can of diced tomatoes
Add 2 cups of water or stock/broth and simmer on medium-low heat for 30-45 mins or until tender. (Stir occasionally, more water or stick/broth may be needed) times will vary with the size of the meat and location
When meat is tender add 6-8 cups of beef broth/stock or water and bring back to boil 6-8 russet potatoes, peeled and cut into 1-inch pieces or bigger
Cook an additional 15-20 minutes until potatoes are fork-tender
Remove from heat and let stand for 10-15 minutes, serve