Abenaki Native Americans have occupied northern New England for at least 10,000 years. There is no proof these ancient residents were ancestors of the Abenaki, but there is no reason to think they were not. 

Acolapissa The mild climate of the lower Mississippi required little clothing. Acolapissa men limited themselves pretty much to a breechcloth, women a short skirt, and children ran nude until puberty. With so little clothing with which to adorn themselves, the Acolapissa were fond of decorating their entire bodies with tattoos. In cold weather a buffalo robe or feathered cloak was added for warmth. 

Algonkin If for no other reason, the Algonkin would be famous because their name has been used for the largest native language group in North America. The downside is the confusion generated, and many people do not realize there actually was an Algonkin tribe, or that all Algonquins do not belong to the same tribe. Although Algonquin is a common language group, it has many many dialects, not all of which are mutually intelligible.

(Nations listed in Alphabetical Order) 


Fry Bread & Indian Tacos

Chickasaw Fry Bread

  • 2 cups sifted flour
  • 1/2 tsp. salt
  • 4 tsp. baking powder
  • 1 egg
  • 1/2 cup warm milk

Stir first three ingredigents then stir in the beaten egg. Add milk to make the dough soft. Roll it out on floured bread board, knead lightly. Roll dough out to 1/2 inch thick.  Cut into strips 2 X 3 inches and slit the center. Drop into hot cooking oil and brown on both sides. Serve hot.

Creek Fry Bread

  • 2 cups flour
  • 1 cup buttermilk
  • 1 tbsp. baking powder
  • 1/4 tsp. salt


Sift flour,salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center.
Fry in hot cooking oil until golden brown. Drain on plate with paper towels.

Cherokee Fry Bread

  • 1 cup flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 3/4 cup milk

Mix ingredigents adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board till very thin. Cut into strips 2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve hot with honey. Note: Make certain the cooking oil is hot enough, or the fry breads will be doughy, undercooked, and oily.  Cherokee Hard BreadThis bread was made for long journeys and used the batter recipe listed above but was rolled out into donut shapes and baked until very hard. After the bread was baked it was laid out in the sun until it was dry and even harder. The bread was then strung on a cord like beads so it could be easily carried. At meals the bread was stewed or moistened with other liquids to make it soft enough to eat.   

Honey Fry Bread 

  • 1 cup flour
  • 1/2 cup wheat flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1 tbsp. sugar
  • 1/2 cup honey
  • 2 cup vegetable oil

Mix the flours, salt, sugar and baking powder together. Add about 1/2 cup water and mix well, adding a bit more water if needed to make a stiff dough. Roll it out on lightly floured surface and knead until dough becomes elastic and smooth. Let it stand for 10 minutes. Cut into squares, strips, or circles about 1/2 thick. Deep fry in very hot oil until golden brown. Drain on paper towels. Drizzle honey over bread and serve immediately.   

Navajo Fry Bread

  • 1 quart cooking oil
  • 3 cups sifted flour
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 1 cup warm water

Heat oil to 360 degrees in a heavy 5 qt saucepan. Stir together the flour, baking powder and salt. Gradually stir in water, knead dough until no longer sticky. Cover and let stand 15 minutes. Pull off 2 in. balls of dough. On lightly floured surface, roll each ball into a circle about 1/4 inch thick. Pierce circles of dough several times with a fork.

Deep fry until both side are golden. (about 3-4 minutes) Drain and serve with honey, powdered sugar or jam. Note: Fry bread may be wrapped airtight and frozen up to 3 months. Reheat in a foil packet in a 350-degree oven for 15 minutes. Before serving open the foil to allow the fry bread to dry out on the outside.

Old Fashioned Fry Bread

  • 4 cups flour
  • 2 tbsp. baking powder
  • 1 tsp. salt
  • 1/2 cup shortening
  • 1 cup warm water

Mix flour, baking powder and salt. Gradually add in the shortening and water. Add only enough water to make dough stick together. Knead dough until smooth, make into fist-sized balls. Cover them with a towel for 10 minutes then pat them out into circles about the size of a pancake. Fry in hot cooking oil in cast iron skillet until brown on both sides. Drain on paper towels, serve with jam.



Osage Fry Bread

  • 4 cups all purpose flour
  • 2 tsp salt
  • 1 tbsp and a half baking powder
  • 1 tablespoon melted shortening
  • 2 cups warm milk
  • shortening for deep frying

Sift flour, salt and baking powder into bowl. Stir in shortening and milk. Knead the dough into a ball. Roll out dough on lightly floured board. Cut into diamond shapes and slice a slit in the center. Heat shortening in deep fryer to 370 degrees. Fry 2 or 3 at a time until golden brown on both sides. Drain on paper towels.



Seminole Fry Bread

  • 2 cups flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 cup milk

Mix flour, baking powder and salt. Add milk gradually making sure the dough is stiff. Put on floured bread board and pat it out with your hands until it is 1/2 inch thick. Cut into strips with a slit in the center. Fry in hot oil until both sides are golden brown.   

Traditional Indian Fry Bread

  • 1 pkg. dry yeast
  • 3 cups warm water
  • 1 tbsp. salt
  • 1 tbsp. sugar
  • 6 cups flour
  • 2 tbsp.oil
  • 1/2 cup cornmeal

Disolve yeast in warm water then add salt and sugar. Let stand for 5 minutes covered with a towel. Add flour and oil to liquid mixture. Mix and put on floured bread board and knead until mixture is smooth. Put dough in a greased bowl, cover with towel and let it rise for 1 1/2 hours. Remove from bowl and put on bread board, knead in the 1/2 cornmeal. Make dough into 2 balls rolling each into 12 inch circles 1/2 inch thick. Cut into 2 inch squares and drop into hot cooking oil. (Works best with cast iron skillet.) Fry 5 to 6 pieces at a time for only a few moments. Drain on paper towel and sprinkle with white powdered sugar. 


Filled Fry Bread

Use one of the bread recipes above. Roll the dough out extra thin and cut into slices about 4 X 6 inches and put a small amount of chopped cooked beef or chicken on each piece. Fold the dough over and pinch the edges. Fry in hot oil until browned.


Indian Tacos

Fry some ground beef until it is nicely browned, seasoning the meat with salt and pepper to taste. Drain away the excess fat, and spread a layer of the meat onto a piece of hot Navajo Fry Bread. Then add shredded lettuce, shredded cheese, chopped onions and chopped tomatoes. Um…very tasty!  

Redman’s Cornbread

Redman's Cornbread  



  • 2 cups water ground cornmeal
  • 1 can whole stewed tomatoes
  • 1 chopped onion
  • Salt and Pepper to taste
  • pot of hot oil (preferably after frying fish)



In a large bowl add cornmeal, salt and pepper. Dump in the juice from the canned tomatoes, and squish the tomatoes through your fingers into the bowl. Add chopped onions. Mix all together. Drop by the teaspoon full into the hot oil and fry until golden brown.


Recipe Contributor:

Contributor : clptoes

Tribal Affiliation : Creek from Georgia

Orgin of Recipe : My grandma, great aunts and great grandmother. This is traditional in our family at fish fries.


Type of Dish : Contemporary & Traditional 

Fried Corn

Fried CornComanche


  • 1 large onion(white or yellow)
  • Bacon,(half a pound)
  • Corn(about 8 ears)
  • Salt and black pepper to taste



First you shuck the corn and wash, then cut it with a real sharp knife, you want to skim the top of the kernels off.

Then scrape the cob to get all the juice out of it.

Then you fry the bacon real good, leave the grease in the pot (black pot works best).

Cut and sauté the onion in the grease till it is clear.

Add the corn and the salt and pepper.

Simmer over a low heat and stir often so it doesn't stick.

Note: You can leave some of the bacon in, but we always use it to make a sandwich with while we cook the corn.


Tribal Affiliation : Comanche Nation


Origin of Recipe: Offered by Linda Ransome

            (who learned this from her great grandmother, who was Comanche.)


 Type of Dish : Today's Native Dishes 

Eggs & Wild Onions

Eggs & Wild Onions  –Cherokee



  • Water
  • 6 eggs
  • Bacon grease or butter for frying.
  • About 2 dozen young, tender wild onions



Coarsely chop the onions.
Steam them for a few minutes with a little water. 
(Cover them and cook until they are limp)
Add eggs and stir to scramble them.
Add butter or grease, salt and pepper to taste.
Fry like scrambled eggs until they are as done as you like.
Best if not overcooked, though.
Serve hot

Tribal Affiliation : Cherokee

Orgin of Recipe : Offered by LeeAnn Dreadfulwater

Type of Dish : Contemporary & Tradional

Fruit Salad

Grandmal Talkington Fruit Dish

 Tribal Affiliation : Cherokee …. West Virginia back woods …  


·          12 paw paws West Virginia banana's peeled and sliced

·          Some powdered sugar about a cup and a half

·          Coffee can full elder berries

·          1 cup black berries

·          7 big strawberries sliced

·          2 cups sliced green apples (young)

·          Hand full pitted cherries

·          12 small fried bread cut in half

·          2 hand fulls ice  

Directions If you can get paw paws get about

12 big ones peel and slice long ways. If not use 6 bananas

with turning spotted not real fresh its better.

Slice in half then long ways.


Clean and washed elder berries.

Clean and wash black berries.

We use to have garden fresh strawberries the really big ones she only used about seven or so. Slice thick

2 medium size green apples young ones are really tart sliced.(remember) to many will hurt your belly. Fresh cherries washed

Pitted… Roll all the fruit in ice till ice is melted. Then drain and roll in powdered sugar till all coated. Let dry on a cookie sheet till the fried bread is done and cool.

Put a small slit in the fried bread and scoop up some fruit sweet and cool treat for the kids grandmal made it all summer …

Note: you can keep the fruit in fridg for night snack too….



Orgin of Recipe : Offered by John Leasure … who's Grandmal made this in the summer for us kids.


Type of Dish : Contemporary & Tradional

Navajo-Style Rice

Navajo-style Rice


Tribal Affiliation: Navajo


 Origin of Recipe: Offered by Brenda Draper


  • 4 cups white long grain rice
  • 4 strips of uncooked bacon, sliced in 1/4" strips
  • 1 green bell pepper, diced
  • 1 small yellow onion, diced
  • 1 8 oz. can tomato sauce
  • 7 cups cold water
  • salt and pepper to taste



1. Sauté the bacon over medium heat in a large skillet;

adding the bell peppers and onions when the bacon is

almost cooked.

2. Sauté, add the rice, stir frequently to prevent from

over browning.

3. When rice is slightly browned, add the tomato sauce and water.

4. Let come to a boil, cover and simmer on low for 30 -35 minutes

(The time varies according to region and elevation.)

Note: You can add a can of stewed tomatoes, diced green chili,

jalapenos, or substitute the bacon with ground beef, using about

a pound. Just remember to drain the fat before you add the rice

and continue with the cooking.

Native Recipes

Enjoy browsing a vast selection of Native American recipes. Foods from categories of beverages and teas, fruit and berries, grains and breads, plants and vegetables, seeds and nuts, fowl, fish, and meat. These indigenous, traditional and contemporary recipes from various regions.


NCAA and Native Mascots

In August 2005, the National Collegiate Athletic Association (NCAA) banned the use of "hostile and abusive" Native American mascots from postseason tournaments. The use of Native American themed team names in U.S. professional sports is widespread and often controversial, with examples such as Chief Wahoo of the Cleveland Indians and the Washington Redskins.


The Iroquois, living around the Great Lakes and extending east and north, used strings or belts called wampum that served a dual function: the knots and beaded designs mnemonically chronicled tribal stories and legends, and further served as a medium of exchange and a unit of measure. The keepers of the articles were seen as tribal dignitaries.