​​​​​​The Tetonwan or Teataonwan ,Oglala and Sicangu Lakota`s , dwellers on the plane were hunters and wild plants gatherers. Since travel was based on recourse, they followed the Buffalo and had an intimate of the lands, water and various food soursec.

Dried meat, Wasna or schout meat.

Pound the or use ground dried meat, add about 1/8 of amount fat, roll it into balls and serve.

Buffalo Tongue.

Wash the toungue in warm running water than to be soaked in cold water for about an hour.Plece then the tongue in a pot and let it simmer until tender, 6 pound takes around 3 – 4 hours. Let the tongue to rest and to get cold and slice it with and angle to be served.

To make soup, add chopped onion, carrots, celery and wild rice into the pot along with the tongue. After the tongue is cooked well enough, skim the fat from the broth. Remive tongue to peel the skin, slice it and put it back into the pot.

Buffalo Heart.

Trim and cut heart into quarters and boil until tender in slightly salted water. Remove and cut into ½ inch cubes. Saute in olive oil. Add water enough to cover. Thicken with flour and add seasonings to taste, heavy on the black pepper. Simmer and not to be overcooked. Add, garlic onion, carrot, celery included tomatos for richer taste.

Fried Kidney.

Cut the kidney in half, lengthwise, remove the white core and fat from the center. Heat oil in skillet and brown kidney. If overcooked the meat will become tough. Att: Fat around the kidney is considered to be the purest for cooking and baking, very good.

Roasted Buffalo Meat.

½ tsp. onion powder

1/8 tsp. cayenne powder

2 garlic cloves, crushed

4 pound of Buffalo Chuck roast

1 T olive oil

¾ cup of water

Combine the 4 ingredients and rub into roast. Brown roast in skillet, use olive oil. Place browned roast in a roasting pan, add water . Cover and bake at 325 for 150 minutes.

Making Gravy.

Remove the dripping pan from the oven and place the stove top at medium heat. Add water to the drippings stir in cornstarch or flour or flour blended with water to thicken. Stir quickly while the gravy thickens to avoid lumps. Add salt and pepper as preferred.

Wasna.

Wasna is a dish created by the Lakota`s long , long time ago. It is made from dried Buffalo meat, dried berries with fat or bone marrow. To none Lakota people it goes by the name Pemmican. The above ingredients were crushed together with a stone and consume when hungry. Exellent Scout meat. Wasna is high on nutritional value and a perfect balanced food, high in protain, iron and low on carbohydrates.

　

Nytt avsnitt……………………………………………………….

Wojapi.

Is a dish made with fresh wild berries or dried berries patties. Today many people have adopted canned or frozen berries such as blueberries and raspberries because of the easy access of these materials. Anyway it tastes still wonderful. Wojapi is usually eaten after a meal as a dessert and served with frygread or gububu bread.

Angie`s Fry bread.

2 pkgs.yeast

1/2 - cup warm water

1/2 - cup powdered milk

2 cups of warm water

1 TBS salt

2 TBS sugar

1/3 – cup oil

7 cups of flour

Dissolve yeast in water. In another bowl, mix milk, water, salt and sugar and oil with 2 cups of flour. Add yeast mixture with 2 more cups of flour and stir, add remaining flour to get a consistently of dough. Form into 16 -18 balls and let them stand in a covered container for about 15 minutes. Using a rolling pin, roll out on a floured surface into 6 inch circles, and let them sit for a few minutes. Deep fry bread for 16 – 18 , 6 inch round fry bread.

Auntie Sandy`s Timpsila Bread.

4 cups of flour

1 tablespoon ground Timpsila

4 Teaspoon of baking powder

1 tablespoon of honey or sugar

1 pinch of salt(half a cup of dry milk)

1 cup of fat(butter or shortening)

1 cup of warm water

Mix dry ingredients, add the rest of items, mix thoughly until it become doughy. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll ½ inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12 – 15 minutes.

SOUP. Wohanpi.

When in the old days with no cooking pans the Plain Indians used Buffalo stomach as a cooking pot. The stomach opening was trenched and supported by sticks. Water and other ingredients filled the stomach. Hot rocks were added and these cookes the soup.

The Hoof Bone Story.

According to the old ones this was a delicious soup, besides eating. There is a bone in the shape of a horse that comes from cooked hoof. This bone was a favorite for boys in the Plain area . Great Grandpa recounted that all his friends had herds of these horse shaped bones that they collected, carried and played together with.

Buffalo Hoof Soup.

Clean Buffalo hooves and dry to store, when ready to use soak overnight.

1 medium onion, chopped finely

2 medium carrot, chopped small

Equal amount of turnip, chopped small and dried corn or hominy

Fill a large saucepan with water and tip all the above into it`s close to the brim. Simmer, covered for about 1 ½ hour then remove hoof: cut all the meat of the trotter bones and chop into bits and return to the pot. SERVE.

MEAT SOUP.

2lbs cubed meat(chuck roast or short ribs)

4 potatoes, peeled and cubed

2 garlic cloves, minced

1 onion and desired seasoning

Simmer meat and onion for about 2 hour and add potatoes last 45 minutes. Season to taste.

For best result: Carrot, celery, stewed tomatoes, cabbage rutabaga and squash may be added for a richer taste.

Guts or Tripe Soup (Taniga)

Taniga soup is made from the guts or intestines of the animal. The Lakota used and ate every part of the animal. Naturally they discovered a taste for Taniga.

The guts must be cleaned very thoroughly but its worth the effort.

2 lbs tripe (make sure it cleaned)

2 cups dried corn (soak overnight)

Season to taste gut or tripe soup(Taniga)

Put equal amounts, about 1 cup each in a pot of water and then simmer until all ingredients are tender. Optional. Salt pork onions and seasoning may be added if desired.

　

Slutt.

　

　

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