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Native American Foods, From the Alutes to the Zuni, put it here
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Shadows  |
Posted: 09-Oct-2005, 05:28 AM
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The following recipet is reported to be of Mayan origin:
Keh Chuuc (Pit roasted venison) Although turkeys, peccaries, and even dogs were raised for food by the ancient Maya, wild animals such as deer, duck, armadillo, quail, tapir, monkeys, and iguanas were hunted with bow and arrows, spears, darts, and snares. This recipe calls for venison to be roasted in a large pit, although any one of these types of wild game can be used instead.
Fresh venison Salt
Early in the morning, dig a deep pit, put rocks in the bottom and build a roaring fire on top. When the fire burns down, put down green branches. Season the venison with salt, then wrap in leaves to keep it clean. Cover with more green branches and cover with earth. Let it cook for an entire day. Dig up and serve.
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Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh. He that keeps not his arms in time of peace will have none in time of war.
"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.
“Beasts feed; man eats; only the man of intellect knows how to eat well.”
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Is iomadh duine laghach a mhill an Creideamh. Religion has spoiled many a good man.
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Shadows  |
Posted: 09-Oct-2005, 05:31 AM
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Reader of souls, vision seeker, TROLL

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Here is another with modern directions as well as original:
Pibikutz (Turkey tamale) These tamales are traditionally prepared during the festival of Hanal Pixan, which has since become Day of the Dead in the Maya area. The symbolism of "burying" the tamale in a pit and then "resurrecting" it corresponds with the ancient Maya idea of burying the dead before their transition into the afterlife.
4 C turkey broth 6 2/3 C corn masa harina 1/3 C solid turkey fat 6 2/3 C shredded cooked turkey 1 tsp. achiote Salt, to taste 1 cup tomato 1 large onion 2 sprigs of epazote (parsley) (optional) habanero chile, to taste corn husks
Boil the broth with ˝ tsp achiote, a dash of salt, and a little bit of the masa harina for thickening. This will be part of the "kol" that bathes the interior of the tamales. Mix the corn masa with the turkey fat, salt, and achiote to make a dough. This forms the filling that will cover the shredded turkey meat. Put some of this corn dough on top of a corn husk. Make a hollow in the dough. Layer this hollow with the turkey and bathe with the broth, alternating with onion, tomato, chile, and epazote. Finally, put a covering of corn dough on top. Wrap everything with corn husks, and then bake for an hour and a half at 375 degrees. Or, for the traditional method, bury the pibikutz in a firewood and rock pit, and let cook for 8 hours.
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Shadows  |
Posted: 17-Feb-2012, 01:25 PM
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Reader of souls, vision seeker, TROLL

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Baked Indian Pudding, Oneida Ingredients:
3 Cups Milk 4 Teaspoon Salt 4 Tablespoons Corn Meal 2 Teaspoon Ginger 1/3 Cup Molasses 2 Teaspoon Cinnamon 2 Cups Sugar 1 Cup Milk 1 Egg Beaten Butter Size of Walnut
Instructions: Scald milk. Mix together meal and molasses and stir into hot milk. Cook until it thickens stir constantly. Remove from heat, add sugar, egg, butter, salt, ginger, and cinnamon. Mix thoroughly. Pour into buttered baking dish and bake 2 hour at 300F. Pour over it one cup of milk and continue baking for 2 hours. Serve with cream .
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