Cooking
Cooking is an important part of life for the Cherokee woman. Not only is it necessary for nourishment, for life; it is part of the social fabric of the Cheokee people.
How the Elders Cooked
From the Indian-Pioneer Papers, a look at cooking in the earlier days of Cherokee Nation.
More About Cherokee Cooking
More great information from the Indian-Pioneer Papers.
Wild Onions and Scrambled Eggs
Traditionally the big meal of springtime, wild onions are harvested and fed to families all over the Cherokee Nation in this national dish.
How Salt Was Made
From the Indian-Pioneer Papers, a look at how salt use to be made by the Cherokee
Kanuchi
Kanuchi is considered to be a delicacy among the Cherokee. Hickory nuts are gathered in the fall and allowed to dry for a few weeks before the kanuchi making begins.
Fry Bread
Although not uniquely Cherokee, fry bread is a staple with most Indians. Different tribes make the bread in different ways; this recipe is for a version common in most Cherokee communities.
Thanksgiving Dinner
Traditional dishes found at a Cherokee Thanksgiving Dinner
Barbecued Fish
From the historic Indian-Pioneer Papers.
Bean Bread
Here's a modern recipe for a very old Cherokee food.
Fried Hominy
Hominy was a staple food for many years and is enjoyed today in specialty recipes such as this one.
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