|
|
|
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
|
|
|
|
Ingredients
- 1 Can Diced Tomatoes
- Salt Meat
- 12 - 16 Ears of Corn
- 1 Block Margarine
- 2 Onions
|
Directions
Melt Margarine in pot and then sauté 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: It’s Good!
|
|
|
|
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.
|
|
This site is hosted by NativeWeb. Your donations to Nativeweb help them to promote Indigenous resources, inform the public about Indigenous cultures and issues, and to facilitate communications between Indigenous peoples and organizations supporting their goals and efforts. Please see their donation page to find out ways you can help.
|
