Earthlodge people were primarily farmers along the Upper Missouri River. The men hunted game like bison, while the women maintained the gardens, protecting the crops from animals, birds, raids or little boys attempting to sneak a corncob. The women even sang to their gardens as a form of care.
At the Knife River Indian Villages National Historic Site near Stanton (story on page 22), visitors can walk through traditional Indigenous gardens during the growing season. The Three Sisters – corn, beans and squash – protect each other. Beans grow up around the corn stalks, and squash vines across the earth to entangle unwelcomed critters.
Enjoy these modern takes on traditional foods of North Dakota’s first people. Beans, corn and summer squash are star ingredients in the Three Sisters Tacos topped with “zucchini de gallo.” Serve over fry bread, a food representative of Native American resilience. Take the Earthlodge Meatballs to summer parties or save the recipe for holiday gatherings this fall.
MEATBALLS
1 lb. ground bison
1 lb. pork sausage
1 cup wild rice, cooked
¼ cup onion, finely chopped
¼ cup breadcrumbs
1 egg, beaten
1 T. Worcestershire sauce
1½ tsp. salt
1 tsp. black pepper
2 tsp. garlic powder
SAUCE
¾ cup barbecue sauce
¾ cup cranberry sauce
¼ cup beef broth
In a large bowl, combine bison, pork, wild rice, onion, breadcrumbs, egg, Worcestershire sauce and seasonings. Form small, cocktail-sized meatballs and place on a baking sheet lined with parchment paper. Bake at 350 degrees until cooked through, about 15 to 20 minutes.
Whisk together barbecue sauce, cranberry sauce and beef broth. Transfer cooked meatballs to a slow cooker. Pour sauce over meatballs and stir. Cook on low until sauce is developed and incorporated. Add more beef broth as needed if sauce is too thick. Makes about 50 small meatballs.
RECIPE by North Dakota Living test kitchen
TACOS
½ onion, diced
1 lb. ground beef
15 oz. can kidney beans, drained and rinsed
1 cup frozen corn
14.5 oz. can diced tomatoes
4 oz. can diced green chilies
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
½ tsp. black pepper
½ tsp. paprika
½ tsp. garlic powder
1/8 tsp. red pepper flakes
Fry bread, tortillas or taco shells
Toppings of choice*
ZUCCHINI DE GALLO
4 Roma tomatoes, chopped
1 medium zucchini, finely chopped
½ cup scallions, sliced on the bias
½ jalapeño, seeded and finely diced
½ cup cilantro, chopped
2 garlic cloves, minced
3 T. lime juice (about 2 to 3 limes)
½ tsp. salt
½ tsp. pepper
In a large skillet with a little oil, sauté onion for a few minutes on medium heat. Crumble in beef. When the meat is no longer pink, add beans, corn, tomatoes, green chilies and seasonings (a packet of taco seasoning can be substituted). Cover and reduce heat to low and cook for an additional 10 to 15 minutes, stirring occasionally.
In a medium bowl, combine all ingredients to prepare the zucchini de gallo. Taste and adjust seasonings. Allow to set for 10 to 15 minutes to combine flavors before serving, or make ahead and keep in the refrigerator.
Assemble the tacos by layering meat mixture, toppings of choice and zucchini de gallo over fry bread, tortillas or taco shells.
*We used shredded lettuce, cheese, scallions, avocado, sour cream and the zucchini de gallo.
TIP: A packet of taco seasoning can be substituted for the herbs and spices in the meat mixture.
RECIPE by North Dakota Living test kitchen
