Cherokee Bean Bread | Native America | PBS Food
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- เผยแพร่เมื่อ 14 ธ.ค. 2024
- Learn how to make this staple dish, which is part of nearly every meal in a Cherokee home. Chef Nico Albert (Cherokee Nation) is a self-taught chef, caterer and student of traditional Indigenous cuisines based in Tulsa, Oklahoma.
This video appears as part of Native America, a four-part series that explores the world created by America’s First Peoples. Reach back 15,000 years to reveal massive cities aligned to the stars, unique systems of science and spirituality, and 100 million people connected by social networks spanning two continents. Premiered October 23, 2018.
Pre columbian foods are my soul. Thanks for sharing. Similar to bean tamales back home.
I used to live on the reservation in Cherokee NC and an elderly woman gave us a sweet variation of these made with chestnuts. I've never been able to find a recipe but have been wanting to eat them again for 20 years.
What a beautiful connection. Thank you for sharing this home cooking.
I am thankful for my ancestors and this Channel's commitment to share Indegenous People's cultures.
I wonder if the Cherokee Nation processed the corn the same way my people in central Mexico did, boiling the corn first in lime, rinsing well to remove the lime(avoid a bad taste)and then made the bread, whether in tortilla(tlashcala/bread)form or in tamal form. In Michoacán, the purépecha people made corundas wrapped in corn leaves, the shape taken when formed would be triangular, but my ancestors only put masa, no beans, meat or condiments in the corundas and now eatened accompanying a good, hearty churipo(beef soup/broth). To date I've been eating tlacoyos, which are similar to tamales, but cooked on a comal(metal or clay pan)set on a stovetop burner and filled with beans and red chili powder to taste. Tlaskamati for sharing and greetings from Querétaro! :)
Actually we cooked our Corn in similar fashions!!!
@@mikaylawilliams1651 Thats good to know and easy to conjure up images of those pyramid builders in the American South and Mid-West, they probably had trade routes and contact with the New Mexico pueblos as well as Meso America. :)
Might have been slightly different
But with ash from trees
Yep, from what I've seen we mainly eat it as hominy corn porridge (whole nixtamalized kernels dried then boiled in water), but have the same process of nixtamalization.
Iroquois do similar, we love hominy :) corn. Families have corn cultivars many generations old
100% agree with food being a connection. I love it. Thank you for sharing 😁 I love my cherokee heritage
This is very nice. My grandmother's family were of the Eastern Band of Cherokee and my mother was Cherokee too. I just wish I could make the day come that all of your children spoke the Cherokee language again. Some of our schools in NC are teaching it and the young ones are speaking it. I am in Eastern Tennessee.
I grew up in Wilkes and Surry county NC with Eastern band Cherokee roots too. So glad that Cherokee language is coming back to it's homelands.
I think duolingo or babbel are starting to have Indigenous American Dialects on their platform.
Love this video- reminds me of growing up in the Southwest
I love the recipe, and demonstration. Am looking forward in seeing you demonstrate this recipe again, showing the ingredients and telling us what they are. I would love to make this recipe a part of my favorite dishes. ⭐️
The most Native American food
Tamales shout out to the Cherokee
Nation ❤ 🌎
I had these army auntie house when I was Lil. Haven't seen any since then they look delish....
Love tamales it's another staple of the native Americas
The whole Americas in MX corn husk
Leaves are used in the Yucatan peninsula they use Banana leaves
through out central America.
Yum! How can any one not like homemade bread?
Thank you for this recipe. I'm curious about what the original recipe looked like. Would that have been something like: white ash from the fire, cornmeal, and cooked beans (what kind of beans?)?
Do you know how you're people would have prepared this dish hundreds of years ago? (Prior to European contact with the Americas.)
Correct. Wood ash contained lye which nixtamalized the corn to make it edible. The burned wood ash also was nothing but the minerals, so it added extra nutrition. Also it gives the corn an amazing flavor. It had a little smokiness to it. As far as beans, it could have been any type of legume/pulse bean. Just depends on what they planted with the three sisters. Many Native Americans in the northern part of what is now USA were very fond of white or lighter colored beans like the Great White Northern bean. She is Cherokee and back then, before colonization, the Cherokees live in the east part of the US and a little south. "Southeast"-ish if you will. LOL It appears for the most part they preferred darker beans. Over all though, all tribes planted and ate all kinds of beans so I think it's safe to say, you could use any kind.
grew up eating something like this. You said it is a pre-columbian recipe. what was the pre columbian equivalent of baking powder?
Well she did mention that she was modernizing it.
Lime from stone or seashells and acid (fermented fruit)
It is also commonly boiled instead of steamed.
😊...mmmm I bet it's good..I miss eating Wildrice soup
Is it severed alone or just like bread with a meal. Really pretty presentation!
Usually it’s served with what every you like, when i make it ( once a week ) I serve it with fresh/sautéed vegetables and some type of meat.
I was just watching Chef Nico on the soul food episode with Chef Alisa
Cherokee Bean Bread ❤🎉🌱🍛🫘🌽🌽🌽🌽🍞🥪🥖🥐.
We prepare something similar, but with the same corn leaves we tie it so it doesn't open by accident during cooking, we also use plantain leaves. And same for corn tamales or yuca(casava) tamales we tied with corn leaves thread traditionally. Not like the ones you see in the store.
Looks good
Can someone plz post the amount for each ingredient. ThankU so much
Iam Choctaw and we have something similar called banaha.
Mexicans are non as children of corn hijos del maiz because that's our main staple all of our food consist of maiz
What bean did first nation people generally have available in the US? I know in the SW it was mesquite. What about elsewhere?
They say kidney beans were what Apache used, and what the ships from Mexico brought to India. The truth is I've never seen them used by Apaches. Only pinto beans. Many whites in Texas use kidney beans. I use small red beans, and sometimes black. Most who use black just want to be in fashion.
@@Cucurú-c9v Thanks for the reply! I have tried pintos, kidney, small red and black beans, Lima, Navy, and quite a few others as well as many peas. I guess I am unfashionable, but not much of a fan of the little black beans. I do like pinto and the small red bean best. Kidney are not bad at all. I like to add a little bacon and maybe some crushed red pepper or jalapeno for a bit of kick to the taste.
Why is the link not valid for the recipe?
TAMALES DE FRIJOL...
Do you think these could be dried/dehydrated into something like hard tack for preservation to carry along with pemican? I bet these would be great fresh with some honey and/or wojape as a companion to the 3 Sister Stew! (Random Conservation tip for apiary hobbyists or homesteaders, if you make Indigenous Bee Condos nearish to your honey bee hives, both will thrive since they work differently and you'll get more honey and help cultivate native species!)
That looks like tamales de frijol (bean tamales), but with the beans mixed up in the masa. You said that you were mixing the Cherokee bean bread with tamales, so that's fair, but I see nothing that makes me think that it is different fromt amales, so how would a traditional bean bread be? Cause I've been eating bean tamales all my life (they are tasty, as I am sure this recipe is) and they seem like they have the same flavor profile (i.e. are the same)
They are very similar. This actually is traditional with one exception--corn husks aren't used in the old-school way, rather corn leaves. We share a lot of things like that it seems.
Thats what we call a tamal homey!!!
Just goes to show...we are all related....no borders!!!
But Mexicans have Native American in them and a lot of Mexican cooking’s influence comes from traditional Native American cuisine from different tribes.
Foods that incorporate the Three Sisters are ancient and traditional to all parts of the Americas, wherever they would grow.
If the staple foods are all pretty much the same, then you would have some convergent evolution of cuisine, aside from any cultural contact that may have occurred.
These are Tamales without the chile
A delicious video 🍽
Tamales de frijoles.
Can I bake bean bread instead of steaming?
Would you bake a tamale?
Lucius Irving I’ve seen people bake it like cornbread, but personally, I’d rather have it boiled or steamed lol
steaming would likely be most ideal, baking it would definitely result in an entire difficult textural experience and may change the flavor.
Not in this case. It'll be the single driest thing you ever tried to eat.
Bake no, but many people will boil it instead of steaming it.
never knew there was baking powder or steamers pre contact
right? steam is clearly a european invention
Pre invaded natives did steamed food, look at tamales in Mesoamerica which are pre-European contact. Clay pottery was used or cooking food in a dug out hole, but using a metal steamer cookware comes from western/eastern cooking... it makes it easier and less tedious I suppose.
Yep we still have recipes of Mayan wild boar cooked in the ground. Tamales are old as Pipil pupusas.
Steam is a european invention??? Gtfoh!!!
Yeah...wild boar cooked in the ground...nowdays its a pig and called lechòn....
Latino food is similar to Native American food
We all from this land... we traded for century before Europe came .
Top 5 ignorant comments
True latinos are Italians from europe
Antonio Zacarias Europe comes from Phoenician Empress Europa. Original Italians were Moorish, hence the Latin languages comes from the Moors of the Mediterranean
@@ALYoungFuture13 you get my point
So it’s like a tamale?!!
Same thing and it's closer to the Mexican tamale central American and
South America use Banna leaves
I could not tell what you said you added, from the fridge. It looked like applesauce??? I ate real bean bread or bean dumplings once. I think they were cooked in the broth of green beans?
Why does she not take off her rings?
Tamales
Thanks for sharing. I think you should remove your rings before sticking them in the dough. You may have bacteria transferred to the bread
silent rageful screaming at her not taking those dirty fucking rings off to kneed the dough
Es un tamal
Tu 'ta mal?🤧😷👨🏽⚕️
Take your rings off
My mother always took her rings off when preparing food.
Agreed😭
duh, Mayans ate this... and they are very good.
Yes the Mayas ate tamal but bro
They used Banna leaves
Mexico uses corn husk for traditional
Tamal 🫔
Lol
Mexican tameles ?
Similar, but very different.
@@mikaylawilliams1651 wrong that's a Aztec Tamal only difference is no sauce although our peoples had connections . In central America and Yucatan peninsula they use Banana leaves in MX it's Corn husk 🌽.
when you find out you have > 1% native american dna on ancestry
And The 5$ Indian saga continues
PBS LOVES, the 5 dollar Indian, I''ve noticed .....I've seen many episodes where the " Native American Indian" IS now a very white European.....HMMM??
What is a 5 dolla Indian please explain I've heard it plenty .
You havent discussed your tattoos. Can I ask. . . that you don't?
They Been lying forever,that bread is native to Japan,The Native made corn bread out of Ground up Maze,Dumplings and Grits,Who do u know that still eats that Way today??
Uh, Timbucktooers from Timbucktooia?
That's not true
Tamales is a Indigenous
food of MX and Central South America
It's probably the most American dish in the entire continent 🌎.
Cherokee are Native too so it's not a surprise they eat that also .
Looks mad bland.