Post by blackcrowheart on Mar 11, 2006 18:29:51 GMT -5
website: www.indiancountry.com/content.cfmid=1096411893
Grape dumplings and Pipe Dance, best of Oklahoma
Posted: November 14, 2005
by: Brenda Norrell / Indian Country Today
TULSA, Okla. - Muscogee Creek grape dumplings, marinated buffalo,
roast pork, white corn and frybread were a prelude to the best of
Oklahoma Indian song and dance, including the Sac and Fox Pipe and
Swan dances and Chickasaw Nation Dance Troupe's Stomp Dances, during
the 62nd annual convention of the National Congress of American
Indians.
Oklahoma Indian dancers from the Miami Grove area, Delaware dancers
and Creek flutist John Timothy were among the extraordinary
performers at NCAI's Cultural Night, hosted by the local planning
committee at the Crowne Plaza Hotel.
With Osage, Cherokee, Seminole and Kiowa lending helping hands to
organize and prepare, members of Oklahoma's 39 American Indian tribes
participated in the night of traditional food and dance. They
purchased 1,000 pounds of meat, along with 500 pounds of flour for
the frybread, for the feast.
Debbie Ridge, Muscogee Creek from Tulsa, was among the cooks
responsible for the grand feast and shared her recipe for grape
dumplings.
Although the dumplings were originally prepared with wild grapes,
today's cooks use Welch's Grape Juice. Ridge begins by boiling the
grape juice with sugar, then mixing some of the hot juice with flour.
After kneading and rolling out the dough, she cuts the dough into
squares and drops it in the hot juice to boil.
Meanwhile, the Cherokee Nation in Tahlequah said some Cherokee cooks
continue to make their grape dumplings by gathering and cooking wild
grapes, called ''possum grapes,'' instead of grape juice.
The John Howard Payne Papers documents interviews with Cherokee
elders and their knowledge of the traditional ways in 1835. The
papers describe a grape dessert, made around the year of 1800, by
boiling wild grapes, mashing them and then adding corn meal to make a
thick consistency.
Grape dumplings and Pipe Dance, best of Oklahoma
Posted: November 14, 2005
by: Brenda Norrell / Indian Country Today
TULSA, Okla. - Muscogee Creek grape dumplings, marinated buffalo,
roast pork, white corn and frybread were a prelude to the best of
Oklahoma Indian song and dance, including the Sac and Fox Pipe and
Swan dances and Chickasaw Nation Dance Troupe's Stomp Dances, during
the 62nd annual convention of the National Congress of American
Indians.
Oklahoma Indian dancers from the Miami Grove area, Delaware dancers
and Creek flutist John Timothy were among the extraordinary
performers at NCAI's Cultural Night, hosted by the local planning
committee at the Crowne Plaza Hotel.
With Osage, Cherokee, Seminole and Kiowa lending helping hands to
organize and prepare, members of Oklahoma's 39 American Indian tribes
participated in the night of traditional food and dance. They
purchased 1,000 pounds of meat, along with 500 pounds of flour for
the frybread, for the feast.
Debbie Ridge, Muscogee Creek from Tulsa, was among the cooks
responsible for the grand feast and shared her recipe for grape
dumplings.
Although the dumplings were originally prepared with wild grapes,
today's cooks use Welch's Grape Juice. Ridge begins by boiling the
grape juice with sugar, then mixing some of the hot juice with flour.
After kneading and rolling out the dough, she cuts the dough into
squares and drops it in the hot juice to boil.
Meanwhile, the Cherokee Nation in Tahlequah said some Cherokee cooks
continue to make their grape dumplings by gathering and cooking wild
grapes, called ''possum grapes,'' instead of grape juice.
The John Howard Payne Papers documents interviews with Cherokee
elders and their knowledge of the traditional ways in 1835. The
papers describe a grape dessert, made around the year of 1800, by
boiling wild grapes, mashing them and then adding corn meal to make a
thick consistency.