Why You MUST Try Native American Cuisine | AJ+

Why You MUST Try Native American Cuisine | AJ+

This is me eating bison ribs … smothered in a spicy blueberry barbecue sauce. And something mouth-wateringly
incredible called a posu bowl. And a fry bread taco. What do all these foods have in common? They’re Native American cuisine. The cuisine of the indigenous people of this land, made with ingredients you could once
only find here and nowhere else, made by people who were here
before colonists like this guy and children of immigrants like me. Hi, my name is Yara and if you’ve seen me before, you probably know that I take
great enjoyment in eating things. Delicious lamb fat. Before I made this video I had never eaten a legit Native American meal made by the Native community, which is strange because I grew up in the
San Francisco Bay Area. And it’s pretty cosmopolitan here. I’ve eaten Burmese, Indian, Mexican, Russian, Korean, Japanese, Syrian, Peruvian and Ethiopian food. But I had never eaten at a Native restaurant. I’d never even seen one. There are supposedly some
600,000 restaurants in the U.S., but barely any of them, National Geographic says
a handful, are Native American. When a lot of people think of Native cuisine they think of Thanksgiving food or fry bread,
which are definitely a thing. But when I went on a road trip through the American Southwest with my co-producer Tabish, Santa Fe! I realized that it’s so much more than that. Like so, so, so much more than that. So what is Native cuisine today? What did it used to be? And why don’t we see more of it on every street corner? So what’s a Native American restaurant
actually like? To show you we’re gonna start
our story here in Colorado. We have arrived in Denver at like 3:00 in the morning with very little sleep. We just drove for eight and a half hours. So we’re going to Tocabe, which is a Native American restaurant. And that’s what we met Ben. We’re very late. He’s a member of the Osage Nation. In 2008, he and his business partner Matt
opened their first restaurant. And now they have two locations and a food truck. So they gave us a behind-the-scenes
look at what their foods like. We are in the kitchen. Oh my God, something is on fire. Wow. So we are setting what on fire? Cedar. We need to burn down a little bit more into ash. OK. And then we’re gonna mix
it in that blue corn. We’re gonna make blue corn mush. We’ll get some water and we’ll
have to move to the stove. So this is the most important part,
watching it come to a boil. I’m stirring the water. If this is not that exciting we can do something else. This is way more exciting than
watching water boil. We cook them in a bison stock that we make so it really is the flavor of the animal. And we covered them in this incredible, like, seriously incredible, spicy blueberry barbecue sauce. I’ve never tasted anything like
this in my life. It’s spicy, it’s blueberry, it’s barbecue-y. And then when you put it on the bison rib the richness of the bison rib with the berry
blends really, really well. We cut it right on the grill. Your knife just goes right down and it just glides past. Nice. Alright, oh my God. OK. So I grew up in a restaurant. Just go all the way through. No. Your interview has come to an end. And then we put it all together. Beautiful. So this is Wojapi, like a northern
plains berry jam, you could say. That’s beautiful.
Look at all those colors. Shall we? Dude, you’re killing me. Is it good? First with the sauce, now with this. Let’s try the ribs. Man, the texture of the meat, that sauce … OK. I’m just going to take this. I was going to say … I was about to have a bite. All together now. But there was more. Today we’re going to make our posu bowl. OK. We’re gonna do a base of the wild rice. Black beans or pinto beans, do you have a preference? Shredded bison. Yes. Hominy – it’s white puffy corn, cranberries, cilantro, red onion. Yellow squash, zucchini and jicama. Some green chilies. Elderberry vinaigrette. Let’s show the camera. The idea for Tocabe came up when Ben and Matt had this question: Like, why is Native cuisine not present outside of our community. So you know, you can get it at home, you can get it at pow wows, you can get it at community gatherings, but why is it not available on a daily basis? So, they made it available on a daily basis. And today Tocabe is one of the only Native
American restaurant chains in America. I mean I wish we could have shown you how they make their fry bread taco with bison. Or their pozole soup with plump
hominy, or their sweet fry bread nuggets and their lightly charred soft bread called bannock. So, so good. Native cuisine has been around for thousands of years, but the food we had it Tocabe that’s something totally new. Native food professionals are taking ancestral ingredients and combining and preparing them
in new ways around the country. You know we’re the oldest cultures
on this land, but in many ways we have the youngest cuisine. And the reason for that is it’s not clearly defined outside of, like, our communities. But how did this new Native American
cuisine come about and what exactly makes it, well,
Native American? For that I’ve got to rewind and tell you how we ended up here. Our journey actually started in New Mexico. This airport is so festive. We’re here to cook with a master of
Southwest Native American cuisine who’s a chef slash photographer
slash PhD. We are on our way to Santa Fe tonight. There are chilies next to our hotel room. We are here to interview Lois Ellen Frank. Hey Lois is part of the Kiowa Nation on her mom’s side and Sephardic Jewish on her
dad’s side. She owns a catering company specializing
in Native cuisine and she runs it with Chef Walter Whitewater,
who’s from the Navajo nation. Together they host exclusive dinners showcasing a unique take on ancient recipes, recipes Lois included in her award-winning cookbook. Native American cuisine has evolved over 10,000 years. And it’s super diverse. There are over 570
federally recognized tribes in the U.S., each hailing from different regions. Tribes in the Great Plains might have eaten bison and chokecherries. In the East they consumed wild turkeys, turtles and other small game. And those in the Pacific Northwest had access to multiple types of salmon and wild onions. But despite that diversity Lois has categorized thousands of years of Native American cuisine into four distinct historical periods. The first is the pre-contact period which is … all the foods that existed before contact with
any other culture group outside of Native people. That includes all the food Natives hunted,
gathered, grew and traded on their own before the European invasion. And that would be the basis, the
foundation for Native American cuisine. So wild game. And. What I call the magic eight, so Does that mean corn didn’t exist outside of
the Americas in 1491? Beans, squash didn’t exist outside of the
Americas. The Italians didn’t have the tomato The Irish didn’t have the potato. The Russians, they didn’t have vodka from the potato. Half the British national dish – fish
and chips – did not exist. No chilies in any Asian cuisine,
in any East Indian cuisine. And the French had no confection using
vanilla or chocolate. So many dishes that are familiar to you and me as you know them without
Native American ingredients. Which brings us to the next period. So we have cuisine that’s and then we have this contact, with the Europeans. Alright let’s just focus on And we can say well they brought horses, guns, disease and rats, OK, but They brought domesticated animals sheep, pork, beef, chickens. And the byproducts of those animals. If you think about Native Americans most of us are
lactose-intolerant, we ate wild game. Do you think you could get close enough
to an elk to milk it? After a few centuries of this food exchange Native ingredients spread throughout the world. But as that happened Native Americans were being robbed of their land. Millions and millions of immigrants were coming to the United States. And maybe that’s a good thing for the immigrants, but not such a good thing for Native people. These new settlers really really wanted land and they pillaged plundered and
killed natives and burned down their towns to get their hands on it. The U.S. government played a massive role too. They even passed something called
the Indian Removal Act. And one of the biggest atrocities they committed came
to be known as the Trail of Tears. Starting in the 1830s, tens of thousands
of Natives in the southeast were forced to march thousands of miles
in harsh conditions. Thousands upon thousands died. Those that survived were confined to a
designated “Indian Territory”. Right around here. And over the next few decades even
more tribes were crammed into this space. My tribe is evicted and moved to
“Indian Territory”. And the land the U.S, government confined them to? Little by little, even that was seized by the settlers. Other tribes were being forced onto plots of land called reservations as a way to control them. Once there they couldn’t hunt, gather or grow
traditional foods like they used to. This is when a lot of Native
cuisine was lost. Whenever you’re displaced, you lose traditional knowledge surrounding where
you’ve been living for thousands of years. What foods grow, what animals are there. When to plant, when to harvest. Now, Native people were living on unfamiliar land, forced to live without the
resources they used to have. So the government steps in and
issues commodity foods, starvation foods, army rations to keep them alive, barely. We call this the government-issue. The government issued foods for survival. These were ingredients like flour, lard, coffee and sugar. Foods that were completely different
from what Natives were used to, with far less nutritional value than
their own traditional cuisine. Out of this period fry bread is born. And so, fry bread is an interesting Native food, an imposed government food that we use for survival. Those elders if they didn’t come up with this bread maybe they would have perished. But it also represents colonization. That history is why some Native chefs
use fry bread and others don’t. And that brings us to the last
period, the one we’re in now. It’s what Lois calls new Native American cuisine. Now, Native chefs around the United States are classically trained equal to their European counterparts and we are choosing what ingredients from what period we want to put into our menus. I can construct menus from any of those
periods, all of those periods. And the way we present them are very new. So, we helped them prep for one of their big events. What are we making today? Roasted chilies. We’re stuffing bison inside of it. It needs a starch, because
that holds it together. I use quinoa. The Native people always tell you, like, don’t cook it when you’re angry, you know, or you’ll make the food bitter. Native people a long time ago devised this
method of charring chilies because when you char a chili
you bring the oil out. So, the oil is the medicine and the oil is the flavor. I’m just filling my little boat with goodies. One, two, three. What are we making? So this is sage from the garden. This is probably the first
ancestral oven. We’re gonna roll it in corn husk, which I call the
Native American aluminum foil. We’re mummifying this. And then we’re gonna wrap it in clay. Once it’s in clay … Oh. Oh no, you ripped it. It would’ve been put into the fire,
but the clay protects it, steaming it. Beautiful, beautiful. And then the guests arrived. And Lois gave them an important history refresher. It’s always about who’s telling the story. So if Native people got on boats and went to Europe, Europe would be the new world. And then we ate. I think Daric has a good reaction. It was amazing. There was so much complexity and depth
to all the flavors. Everything that was on this table tonight blew my mind. Oh and I almost forgot. Does anyone want to experience the cracking? Isn’t that amazing? And really what we’ve done is we’ve
created an ancient oven. It smells amazing. It does smell amazing. I think I made that one. So, in some instances you’re gonna have
to be a little more aggressive. So you can actually see the herbs right inside. Corn is a pretty amazing plant. We can use the husk, we can use the cobs and we can use the kernel. is What’s the sauce? This is a guajillo chile. Look how beautiful … its moist, it’s steamed. I didn’t just want to attend an event,
eat the food and move on. I wanted to know more about the people behind that
food and their history. So Walter was kind enough to invite us to the
Navajo Nation where he grew up. So we packed our bags and said goodbye to the hotel. After a long drive … we ended up in a place called It’s all here. It’s all right there. The voice. Oh, that it’s phenomenally beautiful Wow. Canyon de Chelly is a sacred site for
the Navajo, especially because of the towering Spider Rock. Legend has it, the rock was home to Spider Woman, who taught the Navajo the art of weaving. But the canyons walls are also etched with a tragic story of hurt and pain. This land and your connection to it, what
happened here 150 years ago? People took The Long Walk. In the 1860s, thousands of Navajos and some Apaches were violently removed from their lands. They were forced to march to what was essentially a concentration camp in southeastern New Mexico. I believe they called it the New
Mexico Trail of Tears. Everything was taken away from us. Hundreds of Navajo died during The Long Walk. They were starved and raped and shot if they couldn’t keep up that included pregnant women and the elderly. And the story at Canyon de Chelly, a Navajo stronghold,
was particularly horrifying. The American military carried out a scorched earth campaign. They slaughtered the Navajos sheep, burned their crops and starved them until they surrendered. When they seen that their crops, their animals were being destroyed, taking that Long Walk without food and water, when that happened, when everything
is taken away from you, it shatters everyone, you know. The Navajo eventually arrived at the
camp but the land wasn’t fit for farming and hunting was difficult there. They had no choice but to abandon their ancestral foods and survive off of nutritionally poor
U.S. military food rations. As a result over 2,000 of them died of
disease and starvation. Eventually, the U.S. government
released those that survived. But like other tribes they were
then confined to a reservation, which has today become the Navajo Nation. These forced removals of Native people were guided by a racist ideology known as Manifest Destiny. That somehow this land belonged
to white settlers and only white settlers through some sort of divine
order. Even to this day some of the old people talk people talk about what happened and how we’re going to carry on our traditional ways that we used to have. So much of Native culture was passed down by word of mouth, but being robbed of their land,
their way of life, being killed and forced onto reservations, that led to the loss of a lot of cultural traditions including culinary ones. The repercussions of that brutal colonial past are apparent as soon as you drive onto the reservation. Not only is there a severe lack of Native
restaurants here there’s, well, a severe lack of everything food-related. The Navajo Nation is a food desert. There are about only about ten grocery stores in the entire area of nearly 28,000 square miles. And 80% of the foods in those
stores have little to no nutritional value. Driving around the reservation it’s hard to find much else besides fast food. Native peoples traditional diets
have been decimated by years of colonization. And this has led to extremely high rates
of obesity and diabetes. Today, Native Americans are twice as likely
to get diabetes as someone who’s white. And that’s why, for Walter, helping others from his community reconnect with their culinary traditions is so important. If you don’t pass it, it’s gonna go away. They always tell us hang on to your root, hang on to what you have. Little that I can, I always pass it down
to whoever that wants to learn, you know. And you’re keeping it alive yourself. Oh yeah. Before we left the Navajo Nation, Walter taught me how to cook this incredible dish
of lamb chops in a chili honey glaze. I love the color on that. So we got some chili powder and then we’re gonna get some honey. Ooh, that’s really good. Look at that. Pine nuts are also very much a Navajo ingredient. Oh yeah. And the food was so tasty. Especially this delicious piece of lamb fat. After cleaning up, high-fiving Walter and feeding bones to some stray dogs. No, it’s there. We were on our way to our
final destination, the place where this video started. The drive there was very pretty and exhilarating. Dang. Wait, zoom into the cows dude. And if you remember I was pretty delirious by the time we arrived. Oh my God, it is late. So we’re back at Tocabe with Ben and Matt where we ate this, this, this and this. But let’s go back to that initial question that inspired this whole trip. So in a lot of big cities across the country, we have Chinese restaurants, we have Italian restaurants, we have Mexican restaurants, but we don’t
have a Native American restaurant like on every street corner. Why is that? I think for so long the food was very much
held within the community. We didn’t have a lot of other restaurants
to really look towards, to like design ourselves off of, to build off of … And remember that has a lot to do with the centuries of ruthless colonization that devastated Native food culture,
the forced removals, the killings, the rupturing of ancestral traditions that date back thousands of years. Now we’re at this place where there are Native chefs, I mean like, really successful,
highly skilled Native chefs. And we can really create what we want the food to be. And we can create it in a restaurant environment that not only tells the story of the food but tells the story of the people. And really has, like, the heart of it because what we do at the end of the day is we represent people. And that really needs [to be] part of what the food is. Chefs like Lois, Ben, Walter and others are bringing about a revival of Native American cuisine and restoring it to its rightful place. And while the new Native restaurant
scene is still emerging Native food is already, in a sense, everywhere. It’s in your pasta, it’s in
your curry and it’s in your dessert. Everyone’s cuisine owes something to
Native Americans. And who knows maybe someday soon we’ll have
Native American restaurants, run by native people telling their own stories, on every street corner, in every major city
across this country. Because, seriously, you need to try this f*cking incredible spicy blueberry barbecue sauce on these f*cking incredible bison ribs. Hey I have a beard. Anyway, you guys Native cuisine is really, really good. If you haven’t tried it just like I hadn’t try to find a Native American restaurant
near where you live. Drive there, commute there, run there, try to find a way to get there because it may very well blow your mind. And hey if you want more videos like this make sure to click that red subscribe button below.

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100 Replies to “Why You MUST Try Native American Cuisine | AJ+”

  1. Hey everyone! Thanks for watching our latest episode – I’ll try to jump in the comments and respond when I can! (And let me know what you think if you manage to find a Native American restaurant, run by members of the Native community, near where you live!)

    Also, as we work on more episodes of In Real Life, we thought we’d reach out to you all for some tips. Do you have an idea for a future episode? Feel free to pitch it in the Google form below:


  2. A lot of the local varieties of "mexican food" restaurants are heavily based on the native american food of the region.

  3. There's no such thing as "Native American cuisine"… That's a colonial construct to lump together many diverse tribes with unique cuisines!

  4. This video gave me some information about what I want to know. I was really curious about Native American food in here US, Mexico or further down to Chile. I bought the book of Lois and I am excited to see something that I can try at home.

  5. Hahaha eating native American food as an American is weird!!?? 😁😁😁 Because you grow up and been taught to shade our people and rewrite their story and tell more and more lies and we all eat tacos. In fact even Italian and Spaniards themselves eat some native Anerican food , especially the Portuguese. Basically our food is Barbecue, grilled meat and seafood and grilled vegetables and a lot of salads and sauce and we eat with corn, cassava, red potatoes, a lot of tomatoes, green herbs, peppers of diverse colors. But mostly barbecue that's our main food bases. We are hunters and skilled fisherman, sailors. And many spice leaves too all homemade , cooked and related to healing. Barbecue is why the entire world eat barbecue and do Barbecue anyway, it is our food. All those food did not exist exist except in the Americas and in Madagascar. In facts indigenous Madagascar, first settlers are Native Americans and Dayaks of Bornéo, just the same race divided into tribes. Most of South Americans are Half Siberian half Bornéo people and they both sailed to Madagascar more than 10000years ago. Everything Americas have Madagascar have and same culture. Before Europeans colonizers came, they have killed millions and millions of us too and we too fought them killed many in Madagascar, a war for more than 200years. Thank you for sharing , let people know too, isolating our people in those reservation and trying to wipe them all. Haha we do eat exactly pork chop or lamb chops or wild cow like that glazed and marinated with honey and that salad, I've travelled to Mexico and Argentina, Colombia and we having the same food is incredible!!! I think there ain't much of Native American restaurant because they were not given the opportunity, obviously, many are not given the right to work, or facing discrimination to get hired so how could there be More Natives restaurant. Thank you for sharing your videos. I was graduating in Hospitality business, always thought of a dream to own a restaurant anywhere in this world but will serve and celebrate our people cuisine Native Americans – Turkic- Siberian- Dayaks- Greenlandic – Pacifics polynesian- Malagasy food. Those are our people the Aryan race, they have walked, sailing and travelling, and first settlers indigenous to half of the globe

  6. Wow this is crazy I’m Hispanic and my mom makes that grilled chilly cuisine, I’ve been eating Native American based food and I didn’t even know 👀

  7. Yara–Come eat at Cafe Ohlone & experience the traditional flavors of the East Bay, prepared by two Ohlone chefs! www.cafeohlone.com

  8. This is only one part of the country's Native Americans and their cuisine pretty much just a Plains Indians Pacific Northwest Native Americans have a completely different diet

  9. Looks and sounds delicious. I would diffenatly go to a resturant of Native American Cuisine. I m in Palm Bch. Co. In Fla. I was listening to history. It makes me cry. The trail is still wet with tears. They didn t say it but I know they gave them putrid meat too. I have words but they are foul. I m sorry for the inexcusable horror my people forced on you. I am ashamed.

  10. I am l e g I T happy he hasn't said Indian yet, like it makes me so happy.
    And seeing the blue corn mush, a frybread that doesn't look flat on thw internet makes me UwU
    Also the fact that he didn't mention the south made me die

  11. Fry bread was created by natives but made with wheat flour so it isn't really native.

  12. You wont be eating it anymore if you get rid of us. Water is LIFE! Keep our land prestine! Our people are dying. Please subscribe to me bc I’m starting a channel. I will have different things up there from PSAs to makeup tutorials. This is to call attention to the native american struggles. Video I am doing really soon. I saw big cities stealing water from the native reservations. Don’t just love our food and our culture! This has me so upset. Many cant even eat the food in this video. From their own culture. Sometimes but many have limited access. Just please love us too and help the tribal communities attain more than they have so our traditions dont die. Thank you.

  13. My tribe was on the trail. But theres like 3000 tribes. There were I hope someone from this video donates to the reservations themselves. Their food is so good but many cannot eat any of this. Theres nothing wrong with eating the food. They need more food and more water. I saw people on the rez i went to recently without any water. Phoenix gets their water before they do. Sux. They are fracking secretly everywhere.

  14. It was very informative and sad at the same time.
    May God bless the remaining Natives Americans 😕🙏🏼

  15. You should make a video coming to Canada and Learn about what we have to deal with out this ways and our foods. <3 i would share the shit out of that video

  16. Have to get my Culture department to watch this and see they can do classes on traiditonal Creek cooking.

  17. I do not usually was this type of program but I love everything Native so I watched. It was a wonderful show. I have subscribed and will be following you show.

  18. Native foods are around….some are already mixed with other cultures around the world!!!…..Just do a research and explore/ make road trips….

  19. Every American should seek forgiveness from them by learning Native American language and doing a native american fest every six month. I mean that's not hard right?

  20. This is nice. I love Native American food. I am Navajo. I think I always know where to find it such as going to powwows because I no longer live in New Mexico. The first time I moved to Washington I went to the reservation because I wanted some food.

  21. This video is so amazing. Thanks for it. I'm brazilian but I really like to know your food culture.

  22. Annoys me how people say Native American. You are all American!
    If you go back far enough then the so called native Americans would have also migrated to that land either while there was an ice bridge From Alaska to Russia or when the sea levels were lower.


  23. Everytime I'm reminded of the Native Americans treatment in this country i gwt this wavw of anger all of my body. It makes me so frustrated.

  24. Hello! I was in alberqurque and went to the Navijo nation rez I visited a lot of family and made frybread

  25. San Francisco is Spanish for Saint Francisco eating Mexican food in San Francisco would make it native

  26. I was so immersed in food prep with Whitewater I forgot , oh yeah how you met the first guests. love this and yay native humans.

  27. Fry bread is not tradition. It was a result of the rations given by the US government when people were forced on to reservations. They were given flour that was actually pretty nasty.

  28. So now you have to turn a COOKING SHOW into a political stunt?! Holy crap. First of all, what you don't know about American history is disgusting not just inaccurate. Maybe you should try reading actual historical texts instead of subjecting yourself to university brainwashing.

    Second, Europeans didn't just come here to colonize. Puritans came here to escape Catholic persecution. Ever heard of the Inquisition?

    Third, Europeans brought rats and disease on purpose? Seriously?! You're an idiot.

    Fourth, European colonists struck trade deals and treaties with their native neighbors. They didn't steal land, they BOUGHT it.
    Why? Because they were smart enough to know that pissing off the natives, when your country's military power and all means of defense, is over 3,000 miles away is pretty damn stupid!

    Use your brain, do your homework before you speak.

    And stop with the white man bashing. It's immature and unproductive.

  29. By the way, the most devastating effect of rats via trade and migration was inflicted on white Europeans in Europe by people from India and Africa. 60% of the European population wiped out because of the Black Plague.

    I'm not even going in to the BS on slavery. You want to know what white people are known for?


    That's what we're known for.

    So we're being demonized for a practice common among natives back then (just ask my aunt) and is still being practiced in places around the world.

    Go figure.

  30. I’m going to try something Native American omg looks amazinggggggggggggg. Sad I can’t find a local restaurant :/

  31. Ain’t see NO INDIGENOUS Americans. … indigenous Americans are the people you all call African Americans. A Native American is anyone born in America. Damn fools.

  32. Thank you! You did amazing! It is a horrible history of my people but like you've seen, were are not going down. Very strong people! Glad you enjoyed your experience.

  33. After reading some aggravating comments I want to make something clear. Native Americans didn't domesticate animals because all the animals in the Americas were terrible for domestication. Just try to put a bison, deer, elk, or moose in a pen, see how that goes for you. They didn't have the animals to domesticate so they didn't. Some comments frame it as "Europeans domesticated animals and were more advanced and the Native Americans stayed in their primitive ways." Also they didn't need writing because of the fact they didn't have large numbers of animals and crops to take care of that needed writing to keep track of. Don't say your welcome for giving Native Americans writing because they wouldn't need it if Europeans didn't invade the Americas. If you just scrolled by or are and see this bottom text, R E A D T H I S.

  34. I am of Spanish descent and I am furious that my ancestors would take away the land of these beautiful people! Shame on them! Nothing right about that at all! I wish the natives everywhere could get their land back 💔😡

  35. A very moving video. You and your staff did an excellent job with the content and story. Very interesting and VERY informative! 10⭐️ out of 5⭐️!!😉

  36. The food we eat in central America and south America is also native American food.. the tacos you guys eat I native American food. We are not Spanish or Hispanic or latino those word it just mean we got conquered by those European countries.. and they white people not brown like the native people from this lands.

  37. Loved this video, this is something I never thought of! Hope I can get the chance to go to a native american restaurant 😊

  38. Someone already said it and I'll repeat it "Mexican food is Native American food that began arguably about 9000 years ago"…………………………..

  39. The history after the European invasion is why I don't celebrate Thanksgiving. I had to chuckle when Lois Ellen Frank asked if you can get close enough to an elk to milk it. The food featured in this video looked delicious. 😋 Minus the wild game, I would love to have some Native American cuisine.

  40. 691 people thumbs down this that's what happens when you've never tried anything you should know everything about I'm sorry that's just sad.

  41. I can now understand why so many Native People have Type2 diabetes, unfortunately. Their dishes seem to be full of carbs, probably healthy otherwise.

  42. Native Americans and African Americans worked together against white tyranny! Allot of our foods from southern soul foods coincide with native American traditional foods.

  43. Something I eat everyday?
    Mexican food ? But they say we're not native we're only brown skin and we use all the same ingredients for thousands of years but were not Europeans lol !

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