New Native American Foods and Ingredients 2020

 Mutton Milk Cheese – made from sheep’s milk, using a strong cheddar-
muenster hybrid culture, spiced with the finest peppers, cacao nibs, salt,
and pineapple sage.
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 Yamasii Cheese – feta-like salty cheese, with sweet tones of tarragon,
orange-water brine, and crushed red pepper.
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 Ginseng Persimmon Tea – tea sweetened only by persimmon, and mixed
with ginseng, raspberries, vanilla and cinnamon. (Powhatan)
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 Shiprock Spice – pineapple sage, oregano and Mexican tarragon are mixed
with crushed red pepper and salt. (Navajo)
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 Papaya Pork – pork slices are cooked in chicken fat or butter, cooled down,
then seasoned with a marinade of mashed papaya, tarragon, crushed
papaya seeds (or black pepper) and goji berry. (Miccosukee)
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 Yucca Flower Fish – white fish is stir-fried with diced zucchini and cherry
tomatoes, yucca flowers, white mulberries, plain coconut milk and salted
butter.
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 Five Treasure Coconut Soup – coconut milk is used to boil cacao nibs, pitted
seagrapes, golden raspberries/husk cherries, goji berries and diced plum.
(Miccosukee)
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 Coffee Avocado Soup – avocado is blended with cacao nibs, coffee, vanilla,
cinnamon and coconut milk, using fresh berries as the only sweeteners.
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 Antelopes Climbing Trees – Diced antelope meat is stir-fried with peppers,
tomatoes, apricot, cinnamon and oregano. Served with corn. (Navajo)
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 Happy Apricots – diced apricot is stewed with goji berries, pistachios, corn,
spiced mincemeat, spicy peppers in broth until well done. (Chata/Navajo)
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 Beautyberry Pork – beautyberries and edible jasmine flowers are stir-fried
with diced pork, black pepper and salt. Served with corn. (Creek)
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 Vulture’s Nest – flat ribbons (made from Jerusalem artichoke and mung
bean) are topped with a mixture of chili peppers, sesame oil, minced meat,
cinnamon, eggplant and soy sauce.
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 Salted Mutton Milk with Berries – mutton milk is stewed with
raspberries/goji berry, cinnamon, and vanilla.
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 Navajo Fruit Salad – A mixture of Rich Sweetness melons, yellow
raspberries, goji, dragon fruit, kumquat and yellow watermelon.
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 Sunflower Seed Congee – a congee is made from fresh sweet potato/winter
squash and sunflower seeds, and seasoned with stir-fried sunflower petals,
diced sunflower buds. Strawberry spinach leaves and berries, and meat of
choice.
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 Navajo Farmer’s Cheese – a muenster-brie-yogurt hybrid cheese that is
made from sheep and goat milk, seasoned and curdled with salt, goji berry,
and spicy pepper.
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 Metal Feathers Cheese – a hybrid between muenster and edam, this cheese
is marinated in a brine of peach wine, then is given a red wax coating with
golden stripes to signify New Han. Metal Feathers refers to the Tlanuwa
creatures of Cherokee culture.
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 Gold Star Cheese – a Havarti-cheddar sheep milk hybrid marinated in red
muscadine wine, resembling a gold star on a red flag.
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 Mutton in Egg Pancake – spiced minced mutton (or beef/bison) is sautéed
with greens and corn before it gets covered by an egg-milk mixture. Folded
and served hot.
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 Spicy Meatball Soup – spicy chicken/turkey sausage meatballs are fried in
peanut oil and butter, and then cooked with plain milk and okra, lima beans
or peas, black pepper and green pepper.
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 Painted Navajo Ham – instead of using sugary honey glaze, this ham is
sweetened only by goji berries and golden raspberries. Soy sauce, sesame
oil and chili oil also go into the marinade. Served with corn and greens.
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 Chestnut Parade – chestnuts are stir fried with golden raspberries in bacon
fat/butter and spices, and served hot.
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 Lima Bean Cake – mashed lima bean is mixed with egg, fermented
corn/cornmeal, and mashed fruit such as plum or peach, then fried just like
a pancake on both sides until done.
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 Yucca Flower Cake – diamond-shaped small white cake, made from
jasmine/yucca flowers, yogurt-fermented bean/corn flour dough, pumpkin
seeds, stevia/monkfruit and goji berries. Steamed and covered in stevia-
sweetened jasmine/yucca stevia glaze, served immediately after cooking.
Might be topped with a goji berry or a spicy peanut halve.
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 Chicken with Tomatoes, Raspberry and Pepper (Navajo) – Chicken pieces
are stir-fried with tomato, spicy peppers and raspberries.
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 Maize Stars – prepared in and uses the same ingredients as Arepas, but
might have add-ins like sweet potato, spiced mincemeat, greens, cheese,
etc. (Collective)
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 Mashed Squash, Peach and Meat Stew – winter squash, peaches and
greens are blended and pureed, placed in a crockpot and stewed with
spiced mincemeat/caseless sausage/pulled meat, berries (like blackberries
or tomatoes), and oil or animal fat (like butter or chicken fat.)
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 Cheerful Beans – cooked, cooled beans are mixed with lemon juice, tomato
slices, salt, pepper, oil, peppers and tomatillo.
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 Wood Shaving Cheese – paneer made from milk, mixed with lemon/lime
juice, and pressed into a semi-soft cheese that doesn’t fully melt. Sautéed
In some animal fat and eaten with some meat and berries.
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 Painted Mat Bread/Mat – flat breads made from cornmeal and decorative
leaves, berries/cooked sweet potato slices and lightly seared till well done .
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 Fish Net – collard greens and other greens/seaweed are cooked with
animal fat/oil, fish or other seafood, and sliced plain okra (emulating the
mouthfeel of lotus flowers). (Cherokee)
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 Wooden Shoe – sliced pumpkin/winter squash is cooked via baking, then
coated in a warm savory peanut/pecan sauce with hickory before eating.
(Mohegan)
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 Swine from the Pine Forest – ham is cured in a solution of hickory and
juniper, roasted over mixed juniper and hickory wood, and served with
hickory peach mustard. (Muskogee/Cherokee)
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 Purple Potato with Pork – peeled purple sweet potatoes are stir-fried with
sliced pork/bacon. Ginger, and salted black beans with garlic are added
after the pork is well cooked. (Hawaiian/Miccosukee)
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 Fish swimming in Wine – purple sweet potato (or white potato with blue
butterfly pea flower tea) are mixed with muscadine/grape wine and
simmered until most of the alcohol has dissolved off. Then, prawns/shrimp
(sliced to look like koi fish) are placed on the serving dish, with decorative
little vegetables (like peas for lotus, or corn for coins, or edible flower
petals like sunflower or jasmine.) (Miccosukee)
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 Carp in Plum Water – sliced domesticated carp is steamed in plum wine or
mashed plum, and served with salt and lemon juice. Cocoplum could also
be used.
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 Mountain Lava – stewed tomatoes and spicy peppers are in a pork broth
with pork meat, ramps, whisked and mixed eggs, peach, and meat.
(Cherokee)
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 Maize and Potato Congee – sweet potato and pure cornmeal (or whole
fresh corn kernels) is stewed until soft and mushy, and is served with meat
and desired vegetables.
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 Snakes from the River – spiralized zucchini is stir fried with ramps or bok
choy, then topped with a sauce of spiced meat, chili oil and peanut butter.
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 Pawpaw Pork Curry – pawpaw (or papaya with some banana) fruit is
stewed with cooked pork, chili oil, coconut or dairy milk, plain pecans,
ginseng, de-shelled peanuts and pinto beans until cooked. (Cherokee)
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 Bear Meat with Ginseng – spiced minced bear meat is made into meatballs
and simmered in vegetable stock with fresh ginseng. (Cherokee)
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 Drunken Fish – uncooked fish (like sea bass, cod or other) is marinated in
muscadine/plum/peach wine for a day, then grilled over flavored wood
chips.