The Sioux Chef’s Indigenous Cookbook
The Sioux Chef’s Indigenous Kitchen
Indigenous cookbooks provide opportunities to share information about traditional culture and food knowledge. Indigenous-led cookbooks promote the resurgence of decolonization of food guides and protect Tribal knowledge surrounding traditional foods; they are documents of identity and resilience. Increasing the consumption of Indigenous foods — becoming more familiar with local ingredients and cooking methods — can greatly benefit the health of oneself and community. The cookbooks in this section feature a combination of modern and traditional recipes that oppose the dominant and westernized worldview of food and nutrition. While there are hundreds of astounding Indigenous cookbooks, the College of Menominee Nation staff are most familiar with the following three books and often offer these cookbooks as gifts to Menominee community members attending food sovereignty events. The Sioux Chef’s Indigenous Kitchen (Universit y of Minnesota Press, 2017), written by Sean Sherman, provides a rich education about Indigenous cuisine of the Dakota and Minnesota territories with stories and history interwoven into the pages. Sean Sherman, Oglala Lakota chef, uses modern and pre-colonial ingredients in his recipes, embracing venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers over fry bread or European staples. Recipe examples include: bison pot roast with hominy, roasted turnips and winter squash with agave glaze, and roast turkey with berry- mint sauce and black walnuts. The Sioux Chef’s
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