Recipes from the Native People
Madapozhee Eekteea (Boiled Whole Corn)
Pour three pints of water into a kettle and place on the fire. Drop in a pint of shelled corn, a handful of beans, and a lump of suet the size of an egg. Boil until the corn kernels burst open.
Manakapa (Corn Mush)
Put a pint of shelled corn into a canvas cloth and with a stone pound into a course meal. To the meal add a handful of beans and boil in two pints of water.
Cut the meat into thin strips. Dry the strips on a stage of small poles in the open air or over a slow fire until the meat is brittle and hard. Pound the meat to shreds between two stones. Put the shredded meat in a bowl and pour a little marrow fat over it.
By Dr. D. Jerome Tweton
Originally published as The North Star Dakotan student newspaper, written by Dr. D. Jerome Tweton and supported by the North Dakota Humanities Council.