Sneha's Recipe: Native American

This is a Traditional Cherokee Native American Dish
Many southeastern foods are adapted from the native tribes. Some of the Cherokee dishes are fried green tomatoes, greens or ramps, cornbread, hoecakes, bean bread, many peanut dishes.

Ingredients
4 Large Green Tomatoes
1 Teaspoon Salt
Black Pepper to taste
2 Cups Coarse Ground Yellow Cornmeal
Oil as required for frying

Method

Slice green tomatoes into ½ inch slices and sprinkle with salt.
Let stand for 10-15 minutes. Blot dry with paper towels and sprinkle with pepper.
Pour oil into a large skillet and heat it on medium high high until the oil is very hot.
Pour cornmeal into a plate .
Coat both sides of the tomato slices with cornmeal.
Carefully place the tomato slices in the hot oil. Fry until golden brown on both sides.

Serve immediately.
Labels: Green Tomato, Sunday Funday, Gluten free, Navajo, Native American, International Cuisine, Appetizer

Sunday Funday

Navajo Recipes for Navajo Code Talker Day
Fried Green Tomatoes by Sneha's Recipe
Lamb, Summer Squash, Bean, and Corn Soup by Karen's Kitchen Stories
Marinated Venison Steaks by A Day in the Life on the Farm
Navajo Fry Bread by Mayuri's Jikoni
Squash Blossom & White Corn Soup by Amy's Cooking Adventures
Summer Zucchini Blossom Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

This is a delicious vegan and gluten free soup. I have seen so many recipes of this with poultry, but, decided to skip it. We had this as our light dinner wholesome meal.

Serves 2
Ingredients
½ Cup Packed Roasted Red Pumpkin Puree
1 Small Onion - diced
1 Teaspoon Olive Oil
3 Cloves Garlic - chopped
½ Teaspoon Dried Thyme - I used Fresh Thyme
¼ Teaspoon Black Pepper
A Dash Smoked Paprika Powder
¼ Teaspoon Oregano
½ Cup Tomato Puree
½ Cup Fresh/Frozen Corn Kernels
1 Cup Boiled Pinto Beans
1 Bay Leaf
750 ML Vegetable Stock
Salt to taste
1 Tablespoon Chopped Cilantro Leaves With Tender Stems

Method

Slice the pumpkin in half and scoop out the seeds, then roast at 200°C in a Air fryer for about 20 minutes at . Allow to cool once soft, then scrape out the flesh. Blend until totally smooth (you can use a food processor or blender).

In a large pot heat oil over medium heat sauté onions and garlic until brown. Pour in the stock bay leaf, oregano, thyme, and black pepper, tender coriander/cilantro stems, corn, pinto beans, pumpkin and tomato puree, bring this to a rolling boil. Reduce the flame to low, cover with a lid and allow it to simmer for about 18 to 20 minutes, stirring in between. Add a dash of paprika and coriander leaves. Taste for salt, give it a good stir.

Serve hot..

Labels: Soup, Native American, Eat the World, Corn kernels, Pinto Beans, Vegan, Gluten free, Main course

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