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NativeTech: Indigenous Food and Traditional Recipes
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Category : Plants & Vegetables       Region : Southeast ~ Prairie       Rating : 5
Chitimacha Corn Soup

Contributor : Added by Administrator

Tribal Affiliation : Sovereign Nation of the Chitimacha Tribe of Louisiana

Orgin of Recipe : Offered by Chitimacha Tribe of Louisiana .. who learned this from Vickie Mora, Chitimacha

Type of Dish : Contemporary & Traditional

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Ingredients

  • 1 Can Diced Tomatoes
  • Salt Meat
  • 12 - 16 Ears of Corn
  • 1 Block Margarine
  • 2 Onions

Directions

Melt Margarine in pot and then saut the onions for about 10 minutes.

Add the scraped corn in the pot and cook on a low fire for about 15 minutes.

Next add water to the corn and let it come to a boil, then add the diced tomatoes to the soup.

Also, after you have boiled the salt meat, you may also add it to the soup.

Add salt and pepper to your desire. You can leave out the diced tomatoes, if you so desire.

Note: Its Good!


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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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