There are a number of little cookbook out there that feature Native American foods and recipes for kids. One such book (part of a historical series) is entitled Food and Recipes of the Native Americans and was authored by George Erdosh (the whole series is).
Corn and pumpkin have a great affinity for each other and cooking them together produces an aroma that is pure Fall, pure harvest season! Almost like a scented candle. This recipe is easy, safe (since it uses canned pumpkin puree), simple enough for kids for follow with the supervision of an adult. The recipe instructs to serve it with grilled chicken or pork, but really, it's a great sauce for just about anything (even desserts or ice cream if it is seasoned with maple syrup or extra honey). A real native way to serve it would be turkey! Now my kid inherited the side of my father's family that is super finicky (unlike me, who inherited the side that would just about eat anything...), so he won't eat this (yet!), but he does enjoy actually cooking with me. It's a great way to teach math to kids!
1 15oz. can of plain pumpkin
1 cup frozen or canned corn (drained)
1/2 tsp. salt
2 tbsp. honey
Native oil for greasing
1. Preheat oven to 350 degrees. Grease a baking dish with a small amount of native oil.
2. Put the corn in the in the oiled dish and bake for 20 minutes.
3. Mix the corn, pumpkin, salt, and honey in a saucepan, heat over medium heat until it starts to bubble. Turn the heat down and cook for 10 minutes, stirring from time to time.
A variation on this would be to use creamed corn.
|The Peanut in his favorite Halloween mask!|