Sassafras Tea

With the onset of fall, Sassafras tea comes to mind.  I remember my dad going to the woods to dig up the roots.  He would set them aside to dry and then chip off the bark to store for cold winter days.

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My mother would let the bark soak in a pan of cold water, overnight. Then, she would boil the water and let it steep, much as you would tea.  The sweet aroma would permeate the house.

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Of course, Sassafras tea isn't a native food, per se, but it's a nice finish to milkweed and corn soup.

Seneca Corn Soup

Corn soup is one of the cultural foods that's at the top of the list.  As far back as I can remember, I helped my mother in some small way during the process.  When I was quite young, I stood on a chair near the stove, stirring the corn with the flat wooden paddle.  As I got older, I rinsed the corn between each boiling.  I loved eating the corn just after the ashes were rinsed off before the final boiling.

I still have my mother's original corn washing basket as seen in the video.

This video is is a good example of the process as well as narration in the Seneca language.  (A special note: the Seneca language differs between reservations.  Since this is not done by a Tonawanda Seneca, individual words are most likely a bit different.)

How to Make Indian Tacos

My Hopi sister-in-law was the first to introduce Indian tacos to our family.  Over the years, Indian Tacos have grown in popularity among Indians all over.  I've been using this Blackfoot recipe for years.
We do have our own fry bread, but it's much too heavy.

Blackfoot Fry Bread Recipe
(T-tablespoon)
1 cup lukewarm water
1 1/4 oz package active dry yeast
2 T softened butter
1 T sugar
1 tsp salt
2-3 1/2 cups unbleached flour
oil or shortening for frying


Place water in mixing bowl, sprinkle yeast over water, allow to sit for 5 minutes. Add butter, sugar, and 2 1/2 cups flour. Knead, adding enough flour to form a stiff dough. Allow to rise for one hour. Break apart dough about the size of a baseball. Use a rolling pin to roll it out as you would pie crust. Flour as you roll, turning it over once or twice.


Place oil in a deep saucepan and heat to 350 degrees F. Form dough into disks four inches in diameter and about 1/4 inch thick. Cut a few slices in dough to allow even cooking. Deep fry for about one minute per side until golden brown. The dough will bubble. Drain on paper towel. Makes about 8-10 pieces.





Fried Bread Topping

Canned pinto beans (mashed)
Hamburger (1-2 lbs)
Taco seasoning
Cheddar cheese (1 cup shredded)
Taco sauce
Shredded lettuce (2 cups)

Optional
Onions (chopped)
Sour Cream


Be sure you give yourself enough time to make the bread. If you only want the bread, try it with just salt and butter, (my favorite), powdered sugar, honey..or, make something up of your very own. Enjoy!