Native american dishes

Learn more about the signature dishes of Native American cuisine in the new Culture Tuesday column and get 10 delicious vegan Native American recipes here.

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)…

This easy and nutritious bean and corn stew is initially a Native American dish. Succotash comes from an Indian word meaning corn. Now it is a staple in many parts of North America and is also popular in South America. The original dish is made with lima beans but it can be also made with dried beans. In my recipe, I have used black beans. Corn is always used. Anyway, there are many variations of this stew, some of which even include beef, pork or chicken. it can be a side dish, a starter, a…

The part of my son's heritage that I find most interesting doesn't come from my side of the family; it comes from my husband's side. He has...

Fodor's provides expert travel content worth exploring so you can dream up your next trip. The world is a weird and wonderful place—we want to show you around.

Indulge in the sweet and versatile wojapi sauce, a hidden gem of Native American history. Made from berries, this sauce has been a cultural staple for generations. Perfect for desserts or savory dishes, it’s a must-try! Save this pin for later and add it to your food recipes collection. Click to discover the rich flavors and history of wojapi sauce!

The Three Sisters—corn, squash and beans—is a Native American growing technique that capitalizes on the strengths of each individual ingredient.

Here is the recipe for the Cherokee Blueberry Honey cake, it worked very well. The original recipe was with 'huckleberries' but those being thin on the ground in North-West London, I replaced them with blueberries. I was told by a guest that huckleberries* aren't actually very nice!

There are quite a few legends within various Indigenous communities involving the three sisters: corn, bean and squash. The ancient and advanced farming techniques from the Cherokee and so many other tribes throughout the East Coast yielded countless strains of these ingredients, in many sizes, colors and flavors. These diverse seeds are not only a direct connection to the past, but a symbol of resistance to the destruction of our cultures. This recipe showcases the simplicity of these…

Get in the spirit of fall with this healthy, nutrient-dense recipe from Julie Morris' new book, Superfood Cuisine!