Native American Recipes: 25 of Our All-Time Favorites

Native American Recipes: 25 of Our All-Time Favorites

Posted By Paul G April 21st, 2020 Last Updated on: February 3rd, 2021

Whether you are a member of one of the recognized tribes or come from a different background, these Native American recipes will give you a delicious taste of authentic, natural cooking enjoyed through the centuries.

If you did not grow up in a Native American family, you may associate ethnic foods with the types of stereotypical dishes served at Thanksgiving such as roast corn, sweet potatoes, turkey, and cranberry dishes. If you prefer spicier fare, a southwestern style of food may interest you more including tortillas, chili peppers, and fried beans. While some of these popular modern foods have their roots in history, most of them have been commercialized and change somewhat for a different type of palette.

Traditional Native American Foods

Before getting into the amazing recipes later on in this article, take a moment to understand what ingredients are commonly found in the diverse cultural dishes of the native peoples. Of course, Native American foods come from a wide variety of locations from the cold northern reaches of Alaska all the way down to modern New Mexico and Arizona. If you want to cook traditional meals, you need to pick a geographic location first so you can choose the types of ingredients that would have grown naturally there many years ago.

Corn, Beans, and Squash

All across the continent, Native American food focused on these three staples. Corn was eaten as is, ground into cornmeal, and used in a variety of recipes. Hard beans of various types were especially popular in the Southwest. Squash was just one of the families of vegetables commonly used in recipes both traditional and modern.

Other Plant-Based Ingredients

The native people from North America were skilled farmers by the time the European settlers showed up. Even when they gathered natural food during their nomadic migrations, they enjoyed a host of vegetables, wild grains, and herbs to flavor their recipes. Some of these included melons, nuts, mushrooms, cactus, cabbage, onions, sage, mint, and pumpkins.

Traditional Meats in Native American Foods 

While many people associate venison or deer meat with historical Native American recipes, people from all across the nation also ate rabbit, buffalo, mutton, pork, both saltwater and freshwater fish, and a variety of shellfish. Of course, northern Canadian and Alaskan natives also ate seal and whale meat.

Today, you are unlikely to feast on whale blubber or grind your own corn with a stone mortar and pestle. Instead, try out these traditional or culturally inspired Native American recipes in the comfort of your own home.

Native American Recipes to Try at Home

When it comes to recipes that aim for authenticity in a historical context, many people believe that you should only use ingredients that were naturally found in North America. This leaves out many delicious dishes that use wheat flour, mutton, or any other foods that were brought over from the old world of Europe.

This collection of Native American recipes uses both to give you more options to try.

Soups, Stews, and Casseroles

Three Sisters Soup 

This hearty soup or vegetable stew uses the three “sisters” or staples of many Native American food plans: corn, beans, and squash. Other than the squash, which is roasted for additional flavor, the hard corn and beans were exceptionally useful in the cold autumn and winter months because they stored well. Today, you can use canned varieties to get the same basic flavor with a much shorter cooking time.

Buffalo Stew With Hearty Vegetables

Buffalo meat is protein rich and has a much lower fat content then beef from modern cattle. It was used as a cooking staple primarily in the Midwest and western plains where the Buffalo or American bison roamed in the millions. Buffalo stew or tanka-me-a-lo in Cherokee would have been a staple of their cooking. Recipes would also include potatoes, carrots or other root vegetables, and herbs like sage for flavor.

Chicken, Corn, and Chili Soup

For a bit of Southwestern flavor, try this chicken and corn soup with a bold taste of green or red chilies. Today, you can use a carton of chicken broth and canned corn and tomatoes to make it easier. The rich flavor of the chilies, onion, and cloves make this a very warm and hearty soup to enjoy on a cold day.

Algonquin Nut Soup

Called paganens in traditional language, this soup is a creamy concoction made with simple stock, parsley, salt, and black pepper, shallots, and hazelnuts. All you have to do is blend everything together and heat it up. Modern chefs may want to use a food processor on the roasted nuts or strain the soup at the end to prevent lumps.

Vegetable Dishes


While this recipe for corn and bean succotash is relatively simple, it packs a lot of flavor and nutrition. All you have to do is mix the ingredients together and enjoy it as a side dish with some pork roast, fried catfish, or buffalo stew. There are many different variations of succotash that you can find recipes for online. Some of them include lima beans or other types of beans, too. This gives you a lot of flexibility when it comes time to making a delicious side dish.

Savory Baked Pumpkin

Pumpkins were a popular food in the eastern part of North America for centuries. One would yield quite a lot of vegetable for a whole family or tribe to enjoy. Baked pumpkin is quite simple and can be added to many different dishes. Adding some roast meat, dried berries, or other vegetables to roast pumpkin itself makes for a very different flavor. All it takes is pumpkin cut up and roasted in an oven for up to an hour.

Maple and Butternut Squash

Different varieties of squash were found naturally all over North America, and the Butternut squash is a good modern option to choose for this delicious recipe. Cut it up and mix it with cinnamon, allspice, butter, and maple syrup after boiling or roasting it until it is soft. You can serve it in chunks or blended together into a smooth concoction.

Wild Rice and Cranberry Salad 

While not directly associated with a traditional Native American recipe, this wild rice and cranberry salad is definitely something that could have made an appearance at the traditional meal. Cranberries grow quite readily in the eastern United States, and wild rice can be found in quite a few authentic recipes. All it takes is the two titular ingredients, some broth, shallots, garlic, rosemary, maple syrup, and a few other herbs and spices to taste.

Wild Gitigan Salad

While much of a traditional Native American recipe, this wild rice and greens salad was created by native youth leaders in Minnesota. It does combine foods that would have been found in the region long ago including wild rice, black beans, and kale. More modern ingredients like cherry tomatoes, cheese, and lemon zest are also included in the dressing. Still, it is a delicious vegetable side dish created by Native American people of today.

Traditional Wild Greens Salad

In more authentic take on salad would have included a collection of any type of edible greens that were native to the area in which the tribe lived or traveled. Some of the more common ones would include watercress, sorrel, dandelion leaves, and wild onions. A simple dressing with herbs, oil, and maybe a touch of maple syrup would add a great flavor.

Fried Green Tomatoes

Sliced up green tomatoes, cornmeal coating, and some herbs and spices to taste make these delicious vegetables easy to make and to eat. Although adopted in southern cooking and popularized by a movie of the same name, this Native American recipe has been enjoyed by Indigenous people wherever tomatoes and corn grew in North America for many years.

Meat and Fish Recipes

Pine Nut Crusted Catfish

 A variety of different fish dishes were quite popular with Native American groups who lived near the shore, around lakes, and by rivers. This crusted catfish features the rich flavor of chopped up pine nuts and cornmeal in the batter. All you have to do is blend them together, mix in some salt, pepper, and chili if you like a little spice, and fry it up in a large skillet.

Sweet Smoked Salmon

Salmon was a very large part of various Native American groups diets in the Pacific Northwest traditionally. This unique sweet and savory smoked salmon is an excellent yet unexpected way to enjoy this rich fish. The salmon itself is soaked in water, salt, sugar, maple syrup, and honey for at least one day before smoking it to perfection.

Buffalo Ribs

You may have to order buffalo or American bison ribs from a specialty butcher, but the taste is worth it. It has lower fat and a richer taste than beef from modern cattle. All you have to do for a delicious hearty repast is cook the ribs for two hours or more depending on their size with beef or bison stock and seasonings.

Poyha Chicken and Cornmeal Loaf

A type of Native American meatloaf uses chicken or turkey ground up and mixed with corn, cornmeal, onion, eggs, and sometimes diced vegetables or even fruit. To cook it, simply form it into small loaves and bake it in an oven or create meat patties and fry it in a large skillet. Comes out delicious and a great part of a hearty meal either way.

Pueblo Pork Roast

While European hogs may not have shown up in the Americas until the settlers arrived, there have always been wild sources of this popular meat. This delicious pork roast adds in many seasonings that would have also been available at the time: onion, garlic, juniper berries, tomatoes, red chilies, and even cocoa. This would have been enjoyed in the Southwest and into Mexico.

Trout with Fiddlehead Ferns

As all Native American tribes would have settled near a fresh water source, fish like brook trout would have been a popular dish for many. This unique trout recipe also uses fiddlehead ferns, which would have been gathered the forests in the surrounding area. It coats the fish fillets in flour, cooks them in bacon fat although lard or simple oil would do, and serve some up with the boiled ferns.

Breads, Grain or Nut-based Food

Acorn Nut Bread

This hearty loaf bread is made with both cornmeal, which was abundant throughout North America cooking, and ground acorns, which were found primarily in the eastern US and the far west. Traditionally, this recipe may not have involved yeast and the rising process. It is possible to make it sort of pancake or fried bread with similar dough.


This simple bread is very similar to a fried pancake in consistency and look. All it takes is wheat flour, baking powder, and a bit of sugar or salt if desired. Mix it up with water, fry it in a pan, and your bannock is complete. This is the type of food that would be a great accompaniment for some Buffalo stew or even stewed berries if you want something sweeter.

Fry Bread

Native American recipes - Fry Bread

Navajo Frybread Taco at a Dia de Los Muertos festival

Many people see Native American fry bread as one of the most traditional recipes of all. Other people consider it a more modern invention because it uses wheat flour primarily. This version includes flour, baking powder, oil, milk, and salt mixed together and deep-fried in vegetable oil. Traditionally, this dish would be fried in lard instead. People use this to create Southwestern tacos or as a simple side dish for chili.

Authentic Tamales

While many different families will have their own take on authentic tamales, they are delicious anyway you make them. They traditionally use a type of cornmeal prepared with lime water called masa harina, corn, chilies, and various spices. The mixture is wrapped up in soft corn husks and steamed until they are cooked through.

Desserts and Sweet Treats

Simple Berry Pudding

One of the simplest recipes made by various Native American tribes would provide a sweet treat with summer berries or even dried berries during the winter. Easy berry pudding only uses berries, traditionally chokecherries or blueberries were used, flour, water, and sugar. When this mixture is boiled together in the correct way, the result is a delicious dessert.

Sweet Cornmeal Pudding

As mentioned above, cornmeal was a very popular ingredient throughout North America for the past few centuries. This sweet pudding uses cornmeal, milk, molasses, sugar, butter, and cinnamon together to make a hearty and absolutely delicious dessert. While this recipe suggests adding a bit of rum, that is not necessary if you prefer a nonalcoholic treat. 

Unique Native American Recipes

Pemmican With Fruit

This unique recipe was made for a hearty food that was easy to carry along on trips. Pemmican is simply a combination of dried meat such as Buffalo or venison, dried berries, and lard or meat fat. Traditional recipes used chokecherries, but more modern recipes can use any type of dried fruit you prefer.

Prickly Pear Cactus Jelly

Unique concoction from the Southwest would taste delicious on fry bread or with other meals. Prickly pear cactus jelly may be a more modern invention with a store-bought packet of fruit pectin and white sugar. But it does harken back to native use of this delicious cactus in various dishes. In the same way you make most jelly, you boil the fruit with the sugar and pectin. Then, you strain it well, and keep it in sterilized jars.

Questions and considerations about the authenticity or traditional methods and flavors in Native American recipes found here and elsewhere will always arise. If you are aware of the types of foods that were native to North America centuries ago, you can better pick meat, vegetable, grain, and fruit dishes that have historical context.

However, Native American people adopted European ingredients like wheat flour rather quickly when the settlers arrived on the shores. Also, using modern conveniences like sticks of butter instead of lard can make your cooking experience at home much easier. In the end, you can enjoy a wide variety of Native American inspired foods with unique recipes that run the gamut from sweet to savory.

Enjoy your exploration of Native American recipes. Introduce them to your family and friends. Do research about their authenticity and learn something about the people that would have eaten them long ago. Food is, after all, a huge part of culture. It can give you insight into how people used to live and how they still enjoy their favorite meals today.

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9 thoughts on “Native American Recipes: 25 of Our All-Time Favorites

  1. These seem interesting. And, if it helps, one recipe called for allspice & cinnamon, I believe? In the Eastern US, they probably would have traditionally used Spicebush berries & Indian Potato Flowers. Spicebush berries must be dried & added to wet ingredients in a sealed packet because, similar to the closely related Bay Leaf, actual consumption of any plant matter would result in poisoning. Spicebush is sometimes also called Wild Allspice due to a similar flavor. I’m assuming on the Indian Potato Flowers. I read that dried flower petals were used as a spice traditionally & one of the common names for the plant is Cinnamon Vine, so it’s a distinct possibility that that’s the reason. Can also eat the beans, root & vine itself, if you know what you’re doing, but you don’t see many of them around anymore in some areas.

  2. Tammy Burgess says:

    I grew up on a NW Florida Creek Reservation. I have eaten and cooked most of these recipes all my life with a twist. We had a bread pudding for desert that was amazing. I never tasted beef until I was 19. Although we ate a lot of seafood and fish, plenty of fresh vegetables, chicken, duck, fresh eggs, deer meat, squirrel, turtles and gopher. My grandmother could have cooked roadkill and made it taste good. We never went that far, although my father did pick up a turtle out of the middle of the road coming home from town and brought it home for supper.

  3. Chi-Miigwech for posting recipes…. I have been looking for a recipe for Fry Bread and this looks like a nice one ! . . .I usually eat Fry Bread at my Pow Wow at Nipissing First Nation every Labor Day Weekend !! . . . also fresh fish from Lake Nipissing !! . . . And what would fish taste like without chips !! . . . lol . . . .

  4. Patricia Timbrook says:

    Okay, now I’m hungry.
    Soon, I know.
    I am going to make Indian pudding.
    Oh, yeah, the Cranberry Salad looks good.
    Yummy Yummy

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