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Category : The Bird       Region : Southeast ~ Prairie       Rating : 5
Osage Autumn Stew

Contributor : Added by Administrator

Tribal Affiliation : Osage from NW Arkansas, now in SW Missouri

Orgin of Recipe : Offered by Carol (White) Hughes ... who learned this from My great grandmother

Type of Dish : Contemporary & Traditional

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Ingredients

  • Chicken, turkey, or other wild bird meat.
  • corn
  • carrots
  • potato
  • greens
  • sweet potato

Directions

Cook bird and remove meat from bone, use broth and meat as base. Add corn, potato, carrots and any other vegetable you have handy. Slice sweet potatoes after you have peeled them and add the sweet potatoes and greens the last few minutes. You should have the sweet potato just at the point of being tender to a fork and not mushy. This should only take 5 or 10 minutes. Salt and pepper to taste.

Note: My Dad tells of when he was a boy and his grandmother would make this. She would simmer it on the stove until he came home from school and add the sweet potatoes after he was home. He remembers she would wear an apron with large pockets on it and in each pocket was a different herb. When someone was sick or had another complaint she would pull an herb out and give it to them.


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If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.

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