Hi Paul! What did you feel was wrong about the information provided here? I have made some effort to consult Cherokee Nation websites and books.
He also needs to know how they would have cooked it. Does it have to be a stew? Popcorn would be a lot easier and just as authentic. Or tortillas with refried beans and shredded turkey, tomatoes and green peppers would be authentic too.
Were they pintos, yellow eye, or some other type? They would be basically pinto beans, but there are a lot of different kinds of beans and they had a lot of them.
Hey Karen! Mabey you could add that section on? Otherwise, this website was very helpful. Hi Iris! How authentic do you need it to be? I think eating corn tortillas with refried beans, green onions, and sliced tomatoes and zucchini would be pretty much what Cherokee people ate. Category: automotive off road vehicles. Cherokee women harvested crops of corn, beans, squash, and sunflowers. They also gathered berries, nuts and fruit to eat.
Cherokee men hunted deer , wild turkeys, and small game and fished in the rivers. Cherokee foods included cornbread, soups, and stews cooked on stone hearths.
How many full blooded Cherokee are left? How do you say thank you in Cherokee? Cherokee Words. Oginalii — My friend. What is the origin of the Cherokee tribe?
Where do the Cherokee live now? What do the Cherokee believe in? What is the Cherokee tribe like today? Who was the most famous Cherokee chief? John Ross Cherokee chief. John Ross Succeeded by William P. How long has the Cherokee tribe been around? What did the Cherokee drink? What is the Cherokee culture? What language did the Cherokee speak?
But in truth, I know I have it easy compared to my forbears. Yet we have no concept of what it truly means to live a life in which the production, processing and cooking of food occupies a significant portion of each and every day. The Cherokee people certainly understood that life. One of the largest native tribes in North America, their territory once covered a large portion of the southern Appalachian Mountains and included parts of Alabama, Georgia, South Carolina, North Carolina, Tennessee, Kentucky and Virginia.
This area is composed of at least 14 different types of microclimates, over species of native trees, more than 1, species of flowering plants, at least 2, species of fungus and hundreds of species of both vertebrate and invertebrate animals. As with all indigenous peoples, the Cherokee began as hunter-gatherers, relying on wild plants and game for their sustenance. Wild plants constituted the bulk of their diet during the summer months when vegetation was abundant, while hunted meat saw the people through the winters.
Fruits and berries were particularly important foods that could be preserved by drying to bridge the hunger gap; huckleberries, serviceberries, wild strawberries, crabapples, blackberries, raspberries and wild grapes were common choices. Nuts—including American chestnuts, hickory and pecan nuts, butternuts and black walnuts—also figured heavily in the Cherokee diet.
After harvesting in the fall, they could be kept in the shell and stored in tightly woven river cane baskets or clay pots for months until needed—although it was important to monitor them regularly for signs of spoilage and insect damage. By the time Europeans arrived in North American, the Cherokee were an agrarian culture, cultivating their staple crops in gardens around their settlements.
However, foraged foods remained an important part of their diet because they were relatively easily obtained, easily stored and provided a diverse array of proteins, fats, vitamins and minerals. Game meat constituted a significant portion of the traditional Cherokee diet, both before and after their adoption of agriculture.
The usual suspects, like deer, turkeys and freshwater fish, made regular appearances on the menu, but the Cherokee also partook of a wide variety of animals that are less commonly consumed today: frogs, squirrels, rabbits, groundhogs, raccoons, opossums, bears and even insects like yellow jackets and locusts.
The fat or grease from mammals and from bears in particular, was a prized cooking ingredient. Most of the wild greens and mushrooms, including sochan, poke, ramps, creasey greens and wisi, foraged by the Cherokee were prepared in a two-step process that called for first parboiling and then frying the vegetables in grease.
Most of us have heard of the Three Sisters— squash, corn and beans, which were the three staple crops most frequently cultivated by the Cherokee and other Native American tribes throughout North America. The sisters were grown close together in a type of companion planting. Each of the sisters was an important storage crop, but corn, or selu in the Cherokee language, figured most heavily in their diet and culture.
Some Native American tribes grew small quantities of sweet corn for fresh eating, but for the bulk of their diet they relied on flint and flour corn. Flint corn varieties have an extremely thick and tough endosperm, or kernel interior, and are most suitable for grinding into cornmeal. Flour corn varieties have only a very thin hard layer enclosing a soft endosperm that can be ground into fine flour.
Flour corn varieties require longer periods of high temperatures to properly mature, and were grown more frequently by Native Americans of the Southeast and Southwest. While corn is easy to store and easy to remove from the cob, it does have a major disadvantage as a staple crop: In its raw state it is deficient in free niacin, part of the B vitamin complex and a nutrient essential for human health.
In the spring, they fished in the streams and rivers. The Cherokees had a large number of distinctive recipes, many of which they still use. They made stews from corn, beans, acorns and other vegetables, often adding game meat or poultry. They made breads and biscuits from corn, acorns and beans, as well as a type of flat fry bread from flour to accompany stews and soups.
They also ate roasted turkey and roasted rabbit, they fried and seared fish and drank teas made from indigenous herbs and juices of fruits and berries.
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