Acorn Stew, Seminole
Acorn Stew, Seminole, a american indian recipe with simple ingredients and a clear method. Home cooking from the Soumac recipe library.
Ingredients
2-½ pounds stew meat, cubed
1-½ quarts water, or more as needed
2 large onions, coarsely chopped
Salt and pepper to taste
2 to 3 pounds acorns (enough to make 1 cup of acorn meal)
Place meat into a pot with water and onions. Bring to a boil, reduce heat and simmer for 3 to 4 hours, or until meat is very tender. Add more water if necessary. There should be about 3 cups of broth when meat has been cooked. Add salt and pepper to taste, and keep the stew warm.
Shell the acorns and grind them in a food processor or blender into a very fine meal. With a slotted spoon remove the meat and onions from the pot and place in a glass bowl. Add the acorn meal and blend well. Bring the broth to a boil; pour it over the meat mixture and blend well. Adjust seasoning by adding more salt and pepper, if desired.
Serve immediately with Indian Fry Bread
More American Indian recipes
- ABNAKIS PEA, BEAN & POTATO SOUP
- Alligator Tail Steak, Seminole
- Baconed Hominy, Seminole
- Baked Acorn Squash
- Baked Indian Pudding