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Category : The Fish
Region : Plains ~ Plateau
Rating : 4
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Fish and Cattails
Contributor : Jake Levi
Tribal Affiliation : Cheyenne
Orgin of Recipe : grandmother
Type of Dish : All Indigenous Ingredients
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Ingredients
- 2 quarts Cattail shoots or young stems
- 3-4 fish fillets-bass or trout or your choiced
- salt and pepper to taste
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Directions
In the spring dig the cattail shootss or into late spring or summer pick the green new stems, wash and set aside,
fillet several trout or bass,
lay them in a skillet, cover with the cattails then add a couple cups of water and cover,
steam 5-10 mins, depending on the mass of the contents, salt and sprinkle with crushed red peppers and serve.
Can vary it by replacing the water with oil and frying.
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