Thanksgiving for many is a chance to gather with friends and family, enjoy delicious dishes, and cheer on the Detroit Lions. But before we dig in and step into this time of year that for most is filled with memories and time spent with loved ones, it’s important not to forget our country’s painful history, as many Indigenous people rightfully recognize traditional Thanksgiving as a National Day of Mourning.
Take some time to educate yourself on Indigenous crops, ingredients, and recipes, and if you don’t already know, be sure to recognize and learn about whose land you’re on. Come along as we share just a sampling of some tasty recipes you could consider making this year that focus specifically on the use of Indigenous ingredients or are created by Indigenous chefs.
Inspired by the "three sisters" agricultural method, this delicious dish is made with corn, beans, and squash—three main crops of many Indigenous nations. They’re planted together to benefit one another and come together in this hearty and fragrant dish.
Maple-Glazed Acorn Squash with Toasted Pepitas
With acorn squash, maple syrup, sunflower oil, sage leaves and pumpkin seeds, this recipe is one that’s not only satisfying in terms of a filling side dish but it’s also one that brings seasonal flavors to life in a big way. It’s a simple, straightforward way to serve up a dish that’s sure to please.
A Native American dough bread, Fry Bread uses a basic recipe but is a tradition that is a symbol of resilience. With roots in survival for many Native Americans who were given government rations and forced to relocate from their lands, Fry Bread is now a central part of many Indigenous celebrations and tables.
Don’t sleep on potatoes! They’ve got every essential vitamin (apart from A and D) and show up in a truly flavorful way in this Potato Leek Soup. Native to North America, leeks and other wild onions are often used in Indigenous dishes, as they were utilized long before European colonizers arrived. This soup showcases both ingredients, along with savory broth, fresh parsley, butter, and more.
You can also explore even more Indigenous recipes and their origins here.
Written by Sarah Suydam, Managing Editor for West Michigan Woman.
