Recipes from the Native People

Madapozhee Eekteea (Boiled Whole Corn)
Pour three pints of water into a kettle and place on the fire. Drop in a pint of shelled corn, a handful of beans, and a lump of suet the size of an egg. Boil until the corn kernels burst open.

Manakapa (Corn Mush)
Put a pint of shelled corn into a canvas cloth and with a stone pound into a course meal. To the meal add a handful of beans and boil in two pints of water.

Pemmican
Cut the meat into thin strips. Dry the strips on a stage of small poles in the open air or over a slow fire until the meat is brittle and hard. Pound the meat to shreds between two stones. Put the shredded meat in a bowl and pour a little marrow fat over it.

 

By Dr. D. Jerome Tweton

Source

Originally published as The North Star Dakotan student newspaper, written by Dr. D. Jerome Tweton and supported by the North Dakota Humanities Council.

Subject Matter

Social Studies

North Star Dakotan:

Journals and Art Work: The Indian People, The Trade, and The Land

The Indian People

The Purchase and Exploration of Louisiana

The Fur Trade

Dakota Territory

The Military Frontier

The Reservation System

George Armstrong Custer and the Battle of the Little Bighorn

The Great Dakota Boom, 1878-1890

Reservation Troubles, 1886-1890

The Making of a State and a Constitution

The North Dakota Economy, 1890-1915

Life on the Indian Reservations

The North Dakota National Guard and the Philippines

North Dakota, The Great War and After

The Nonpartisan League's Rise to Power

The Nonpartisan League in Power

The Nonpartisan League's Decline

The 1920s

1930s: North Dakota's Economic and Political Climate

The New Deal in North Dakota

The Road to World War II

North Dakota and American Society

North Dakota Optimism and Economic Developments

North Dakota and Political Change