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NativeTech: Indigenous Food and Traditional Recipes
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Category : The Fish       Region : Plains ~ Plateau       Rating : 4
Fish and Cattails

Contributor : Jake Levi

Tribal Affiliation : Cheyenne

Orgin of Recipe : grandmother

Type of Dish : All Indigenous Ingredients

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Ingredients

  • 2 quarts Cattail shoots or young stems
  • 3-4 fish fillets-bass or trout or your choiced
  • salt and pepper to taste

Directions

In the spring dig the cattail shootss or into late spring or summer pick the green new stems, wash and set aside,

fillet several trout or bass,

lay them in a skillet, cover with the cattails then add a couple cups of water and cover,

steam 5-10 mins, depending on the mass of the contents, salt and sprinkle with crushed red peppers and serve.

Can vary it by replacing the water with oil and frying.

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If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.

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