Canku Ota - A Newsletter Celebrating Native America
February 12, 2000 - Issue 03

Winter Soups and Stews
By Vicki Lockard

In any Native American home one will usually find a pot of soup or stew simmering on the stove.
Here are two recipes that will warm your tummy.

Ottawa Sunflower Seed Soup
2 cups hulled sunflower seeds
6 cups chicken broth
3 small green onions, thinly sliced
2 tablespoons chopped fresh dill
salt and ground pepper to taste

Place sunflower seeds in a large saucepan. Add chicken broth and green onions. Cook uncovered, over low heat for about 1 hour. Stir in dill and season with salt and pepper to taste. Servings: 4-6

Apache Acorn Stew
2.5-3 pounds round steak (beef or venison), cut into bite size pieces
Sweet Acorns (enough to make 3/4 cup of acorn flour)
Salt to taste

Cook beef in about 1 quart of water. Let it simmer for about 3 hours or until meat is well done. Salt to taste. Shell acorns and grind them into very fine flour until you have approximately 3/4 cup of flour. Strain the broth from the meat (it will be used later). Shred the meat and, placing it in a wooden bowl, mix it with the acorn flour. (Note: metal utensils or bowl will discolor the flour) Pour hot broth over the mixture and stir. It is now ready to serve in individual bowls. Usually served with fry bread. Servings: 6

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