Corn, beans, and squash are three inseparable sisters who only grow and thrive together. These three plants are important in traditional Native American agriculture as well as in cooking. When used together in a recipe, the three sisters create a balanced meal, providing valuable vitamins and nutrients. As the temperature continues to drop, warm up with this delicious harvest soup made with the nourishing trio of corn, beans, and squash.
Ingredients ⅓ cup white wamnaheza yukpaŋpi (cornmeal) 1 cup water 4-5 pieces bacon or 2 tablespoons bacon fat 1 pound apples and/or pears, sliced 2 tablespoons butter 1 cinnamon stick 1/4 cup caŋhaŋpi (maple syrup) Instructions In a pan, toast cornmeal until fragrant. Then, whisk in water until you reach desired consistency. If rendering bacon...
As we enter the month of October, Wáżupi Wi (Final Harvest Moon) marks the end of summer and signals that winter will soon be here. Traditionally in Dakota communities, if the first harvest of wild rice was a success, this was one last chance to harvest more. Wild rice once grew in abundance in present-day...
In the Dakota language, the word for wild rice is “Psiŋ.” Psin can be found in many bodies of water throughout Minnesota including lakes and is usually harvested in late August and September. In this September’s Teach and Taste cooking lesson, we celebrate Psiŋhnaketu–Wild Rice Storing Moon–with a healthy-ish psin hotdish.
Too often, the media inaccurately portrays the culture and history of Native Americans, which has negatively contributed to the marginalization of a strong, resilient group of people.
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