|
|
|
Category : Grains & Breads
Region : Northeast ~ Great Lakes
Rating : 3
|
|
oshedga (corn dumplings)
Contributor : Added by Administrator
Tribal Affiliation : onondaga
Orgin of Recipe : my grand mother taught me
Type of Dish : All Indigenous Ingredients
|
|
|
|
Ingredients
- dried corn kernels
- water
- lime or wood ash
- venison
- sage
- cranberies
- corn husks (large)
|
Directions
boil water and wood ash and put the corn in .turn heat of and leave to soak over night.then rinse well and husk kernels until the white underneath is showing. grind in to paste.cook the venison with the sage and berries,then apply a fine layer of the corn paste on the corn husks.then put meat in the center. tie up the corn husk into a parcel like tamales and steam.
|
|
|
|
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.
|
