Cherokee Food and subsistence practices.
Traditional Tsalagi recipes of
the Cherokee tribe.
removed from the cob
7 cups water (ama)
1 (2"x1") strip fat back, sliced
5 oz. dried beef
1/8 teaspoon fresh ground pepper (do qua yo di)
2 Summer squash -- diced
1/4 cup Buttermilk
Angelica (Wa-Ne-Gi-Duhn) - Poke (Tla-Ye-De) -
Small twigs of Spicewood
Corn, field dried or parched
Wood ash lye
Shell the corn (if still on the cob), and soak the kernels in wood ash lye until the skin can be removed (slipped).Remove from the lye and rinse with clear water. Drain. Beat the corn in the corn beater (ko-no-na) until it is the size of hominy. Sift the meal from the larger corn particles. Cook the larger particles in water until they are done. Thicken with a little meal. Drink this hot or wait until it sours and drink it cold. The drink may be kept for quite a while unless the weather is very hot. This was a customary drink to serve to friends who dropped by for a visit.
1 cup sugar
1 stick butter
1 cup milk
1 tea. vanilla
2 cups berries (Huckleberry or blueberry)
1 pound fresh green beans, washed
2 quarts water
1/4 pound salt pork, diced
2 teaspoons salt
1/8 teaspoon fresh ground pepper
Shell some corn and skin it with wood ashes lye. Cook corn and beans separately, then together. If desired, you may put pieces of pumpkin in. Be sure to put the pumpkin in early enough to get done before the pot is removed from the fire.
Possum Grape Drink (Oo-ni-na-su-ga Oo-ga-ma)
Possum grapes (muscadine grapes), dried
Old Field Apricot Drink (Uwaga (Oo-Wa-Ga)
(field apricots are the fruit of the passion flower)
Hull out the seed and pulp, and put on to boil, discarding skins. Add a tiny bit of soda to make the seeds separate from the pulp. Squash out the pulp, straining the mixture through a cloth. Drink hot.