Native American Food Restaraunt now open

[Mike Delanis]

We serve only Native American Foods at our new restarunt in the
arboriueat-um.


Acorn bread;

Acorn mush, from the Miwok people;[10]

Akutaq, also called "Eskimo ice cream", made from caribou or moose tallow
and meat, berries, seal oil, and sometimes fish, whipped together with snow
or water;

Bean bread, made with corn meal and beans, popular among the Cherokee;

Bird brain stew, from the Cree nation;[11]

Black drink or asi, a Southeastern ceremonial drink made from the yaupon
holly;

Buffalo stew, from the Lakota people, also called tanka-me-a-lo;[12]

Chinook olives, a type of cured acorn eaten by the aboriginal people of the
Columbia River Valley;

Cornbread;

Dried meats like jerky and smoked salmon strips;

Filé powder, made from sassafras leaves, used by the Choctaw for flavoring
and thickening soups and stews as well as for herbal medicine;

Frybread, a dish made from ingredients distributed to Native Americans
living on reservations;
Green chili stew;

Mutton stew, from the Navajo people;

Nokake, Algonquian hoecakes, made of cornmeal;

Pemmican, a concentrated food consisting of dried pulverized meat, dried
berries, and rendered fat;

Piki bread, from the Hopi people;

Psindamoakan, a Lenape hunter's food made of parched cornmeal mixed with
maple sugar;

Pueblo bread;

Salted salmon, an Inuit dish of brined salmon in a heavy concentration of
salt water, left for months to soak up salts;

Sapan (pronounced ['sa?p??n]),[13] cornmeal mush, a staple of Lenape
cuisine;

Stink fish, an Inuit dish of dried fish, kept underground until ripe, for
later consumption; also done with fish heads;

Succotash, a dish of beans and corn;

Tiswin, a term used for several fermented beverages in the Southwest,
including a corn or fruit beer of the Apache and a saguaro sap beer of the
Tohono O'odham;

Walrus flipper soup, an Inuit dish made from walrus flippers;

Wojape, a Plains Indian pudding of mashed, cooked berries.