November is Native American Heritage Month and it’s an important opportunity to recognize and honor the original inhabitants of North America. Help kids (and their grown-ups) make that connection by filling their tummies with indigenous cuisine. These recipes are also great for cooking with kids. We caught up with Chef Kimberly Tilsen-Brave Heart of Etiquette Catering in Rapid City, SD for some mouth-watering menu items that incorporate traditional Lakota ingredients.

“As the original inhabitants of this land, it is important to teach all children the significance of indigenous foods, history, and existence,” says Chef Kimberly Tilsen-Brave Heart. “We all reside upon the ancestral lands of indigenous people.”

With full recipes below, Chef Tilsen-Brave Heart has curated a special menu for Native American Heritage Month and beyond. The following mouth-watering dishes incorporate ingredients like pumpkin and bison, which are major food staples for the Lakota people. You’ll also find foods like cranberries and rice that are also indigenous ingredients.

Magic Pumpkin Squash Soup

Ingredients:

  • 1 large butternut squash

  • 1 tbsp. garlic powder

  • Kosher salt

  • Black pepper

  • Olive oil

  • 1 stick of butter

  • 1 medium yellow onion

  • 1 can organic pumpkin puree

  • 2 cups coconut milk

  • 4 cups chicken broth or vegetable stock

  • Roasted pumpkin seeds (for topping)

Instructions:

  1. Roast a large peeled and cubed butternut squash at 425 degrees for 20 minutes.

  2. Sprinkle with 1 tbsp of garlic powder, sprinkle kosher salt, and cracked black pepper

  3. Toss with olive oil and put in on a baking sheet before putting in the oven

  4.  1 stick of butter melted with a chopped medium yellow onion , sprinkle with some salt until translucent.

  5. Add 1 can of organic pumpkin puree

  6. Add 2 cups of coconut milk

  7. Add 4 cups of chicken broth or vegetable stock

  8. Add the roasted butternut squash

  9. Simmer for 30 minutes

  10. Then blend with an immersion blender

  11. Top with roasted pumpkin seeds

 

Wild Rice, Cranberry and Bison Stuffed Mushrooms

Ingredients:

  • 1 lb ground bison

  • 1 lb Italian sausage

  • 3 tbsp. butter

  • 1 yellow onion

  • 6-8 baby portabella mushrooms

  • Qtr. cup dried cranberries

  • 1 cup wild rice {optional: purchase wild rice from: https://redlakenationfoods.com}

  • 2 cups bone broth or vegetable stock

  • Olive oil

  • Kosher salt 

Instructions:

  • Preheat oven to 350 degrees

  • Melt 3 tbsp. of butter with a half chopped yellow onion Sauté

  • Wash and clean 6-8 baby portabellas remove stems and chop add to the butter and yellow onion

  • Add qtr. cup of dried cranberries

  • Add 1 cup of wild rice, continue to saute all together (you are popping the wild rice, it will become fragrant)

  •  Add 2 cups of bone broth or vegetable stock, lower heat and cover to simmer; set timer for 25 minutes

  •  In another pan saute  2 tbsp of butter and the other half of your chopped yellow onion, cook until translucent

  • Add 1 lb of ground bison, 1 lb of Italian sausage and 1 tbsp of garlic 

  • Cook until brown over medium heat 

  • Add wild rice and bison mixture together

  • Drizzle olive oil and sprinkle kosher salt over portabellas 

  • Stuff with bison wild rice mixture

  • Bake for 15 minutes; serve warm

Bison Stew

Ingredients:

  • 2 lbs buffalo meat

  • 3-4 tbsp. olive oil 

  • 1 tbsp. garlic powder

  • 2 tbsp. kosher salt

  • 1 tsp. black pepper

  • 1 tsp. paprika

  • 1/2 tsp. turmeric

  • 3-4 bay leaves 

  • Mirepoix (chopped onions, carrots, celery)

  • 6-8 cups of beef broth/stock or water

  • 6-8 russet potatoes

Instructions:

  1. Braise 2 lbs of Buffalo meat (1 inch cubes) with half an onion (fine chop), in a warmed stock pot with 3-4 tbsp. olive oil 

  2. Spice 1 tbsp. garlic powder, 2 tbsp. kosher salt, 1 tsp. black pepper, 1 tsp. paprika, 1/2 tsp. turmeric, and 3-4 bay leaves 

  3. After browned, add Mirepoix (chopped onions, carrots, celery), and can of diced tomatoes 

  4. Add 2 cups of water or stock/broth and simmer on medium-low heat for 30-45 mins or until tender. (Stir occasionally, more water or stick/broth may needed) times will vary with size of meat and location

  5. When meat is tender add 6-8 cups of beef broth/stock or water, bring back to boil 6-8 russet potatoes, peeled and cut into 1 inch pieces or bigger 

  6. Cook an additional 15-20 minutes until potatoes are fork tender 

  7. Remove from heat and let stand for 10-15 minutes, serve

Buffalo, Cranberry and Wild Rice Meatballs with Blackberry Wojape

Ingredients:

Meatballs

  • 1 lb Buffalo (Can be substituted with beef)

  • 1/4 lb Italian Sausage

  • 1 cup Wild Rice

  • 1/2 cup Yellow Onion

  • 3 cups of Chicken Bone broth

  • 1/2 cup Rehydrated Cranberries

  • 2 Tbsp. Worcestershire Sauce

  • 1/4 cup Breadcrumbs (optional)

  • 1 egg

  • 1 tsp. Salt

  • 1 tsp. Garlic Powder

  • Dash of Paprika

Blackberry Wojape 

  • 1 cup Berries

  • 1 cup Sugar

  • 1 1/2 cups Water

Instructions:

Meatballs

  • Clean wild rice with cold water 

  • Saute wild rice with 1/2 cup of yellow onion and some oil for 5 minutes, allowing the rice to gently pop

  • Add in 3 cups of bone broth per 1 cup of wild rice

  • Add in rehydrated cranberries, cover and simmer for 45 minutes 

  • Add in 1 cup finished wild rice to buffalo 

  • Add 2 tbsp. of Worcestershire sauce

  • Add 1/4 cup of breadcrumbs (optional) 

  • Add in 1 tsp. salt, 1 tsp. garlic powder, and a dash of paprika 

  • Place meatballs on a baking sheet with parchment paper and bake at 375 degrees for 25 minutes or until internal temp is 165 degrees

Blackberry Wojape

  • Add into a pan: 1 cup of berries (of your choosing), 1 cup sugar, 1 tbsp. of cornstarch and 1 1/2 cups of water 

  • Render down for about 10 minutes

  • Drizzle blackberry wojape on top of the meatballs and enjoy 

 

 

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