THE TRIBES AND THEIR FOOD AT THE TOP OF THE WORLD...

EVERY GOOD COOKBOOK SHOULD HAVE HOUSEHOLD HINTS PASSED DOWN FROM ONE TO ANOTHER. WHETHER IT BE FROM MOTHER TO DAUGHTER, OR ELDER TO THE YOUNGER . THIS IS HOUSEHOLD HINTS PASSED DOWN FROM THE ELDERS OF THE ALASKAN TERRITORIES 1910.....

TO KEEP CHEESE FROM MOLDING AFTER IT IS CUT, WET A CLOTH WITH VINEGAR , (MAKING SURE TO WRING OUT), THEN JUST SMOOTH OVER THE EDGE.

USE A STING IN CUTTING BANANA BREAD OR YOUR FAVORITE HOMEMADE, 

 THIS INSURES A STRAIGHT CUT.. 

TO TAKE THE SMELL OF FISH FROM A FRYING PAN OR BAKING DISH, PLACE A GOOD  HANDFUL OF POTATO PEELINGS POUR BOILING WATER OVER AND LET STAND FOR 10 to 15 MIN.

  IN ALASKA THE FOODS WHICH PEOPLE ATE WAS DETERMINED BY WHERE THEY LIVE. FOR THE MOST PART IT IS THE GAME- MOOSE, CARIBOU, RABBITS, DEER, BIRDS, FISH, PLUS WILD PLANTS AND BERRIES. A LOT OF THEIR FOOD SPELLED SURVIVAL FOR MUCH OF THEIR LIVES, WHERE WEATHER PLAYED A LARGE PART OF THE DIET. IF YOU LIVE IN THE SOUTHWESTERN REGION

THE FOOD YOU ATE WOULD HAVE BEEN DIFFERENT FROM THAT EATEN IN THE INTERIOR OF THE STATE. THE INTRODUCTION OF NEW FOODS INTO THE ABORIGINAL DIET PATTERN BEGAN AS SOON AS THE NATIVE ALASKANS CAME IN CONTACT WITH THE EXPLORES, SAILORS, COLONIZERS, TRADERS, AND OTHERS. BUT THE RUSSIANS WERE THE FIRST TO MAKE THE CHANGE IN THE DIET OF THE NATIVE PEOPLE. THE FOODS THEY INTRODUCED WERE BROWN AND WHITE SUGAR, TEA, FLOUR, CRACKERS, RICE, SALT,  BUTTER AND CANNED FRUITS. THEY ALSO INTRODUCED GARDENING . SOME OF THE VEGETABLES GR

OWN WERE POTATOES, RUTABAGAS AND ONIONS. 

    AFTER THE UNITED STATES PURCHASED ALASKA FROM RUSSIA MORE AMERICANS WERE LOOKING FOR ADVENTURE IN THE NEW WORLD,  SUCH AS WHALERS,  SAILORS, MINERS, TRADERS, MISSIONARIES, TEACHERS, AND SERVICEMEN CAME INTO THE COUNTRY. THE AMERICAN PEOPLE WERE RESPONSIBLE FOR INTRODUCING CANNED MILK, OATMEAL, CORNMEAL, BAKING POWDER, CANDY,  LARD, MARGARINE, HYDROGENATED FATS, COOKIES, COFFEE, MACARONI, DRIED FRUIT AND BEEF TALLOW. TODAY THERE IS EVERYTHING YOU COULD WANT AND MORE.  COME ALONG WITH ME AS I EXPLORE THE GREAT EATS AT TH TOP OF THE WORLD.................. 

    9 TRIBES OF ALASKA THAT I WAS ABLE TO FIND WITH GREAT FOOD.

I TRIED TO MATCH  THE TRIBE BY THEIR PICTURE SYMBOL. HOPE IT HELPS..

INUPIAT..........................>>>>>> THE BLADE////// NORTHWEST CARIBOU SOUP

Caribou.....or Venison

macaroni
rice
salt and pepper

carrots, onions, celery, potatoes, any others you choose
stewed tomatoes
  Boil meat until tender, add remaining ingredients and simmer until veggies are tender..

YUPIK..............................>>>>>> THE SUN////// NOME WALRUS STEW

2 pounds walrus cut into 1in. pieces. (can substitute with any meat available)
4 whole hot red peppers
1 teaspoon allspice
6 bayleaves
4 large potatoes chopped
2 carrots sliced
2 onions chopped or sliced
1/4cup raw rice
salt
  Place meat in a large pot and cover with cold water. Bring to a boil. Change the water and bring to a boil again..DRAIN.. Cover with water a third time and add spices. Boil for 1 hour. Add veggies and rice and let cook slowly or until the potatoes are done..Salt to Taste..

 ALEUT............................>>>>>THE SEAL////// MASHED FISH with BERRIES ..this is a unique salad!!!
Boil Halibut or pink salmon, in water and drain it..
Remove fish from the bone and mash it. Mix in clean berries, (here is where you can be creative  pick your favorite berry in season)  In any amount greater then the fish.. Mix in Seal Oil.. this could b hard to find..LOL. so Olive Oil should be pleasant, even a nice Peanut Oil.. THIS CAN BE EATEN HOT OR COLD..

ATHABASKAN...............>>>>>> THE ANTLERS////// BEAVER TAIL WITH BEANS
These people are a varied lot. They speak eleven different languages. Their food is just as varied. 
1 or 2 pounds of beans 
1 beaver tail
1 large onion
salt and pepper 
Soak beans overnight. Pour off water and add fresh water, and bring to a boil.
Lower heat to a simmer. Singe the beaver tail over an open flame and remove the skin. Cut into 1 or 2 in. cubes.Add to the beans and continue cooking until done.. Season to taste with salt and pepper.

PIONEER.........................>>>>>> THE LAMP////// SALMON DOUGHNUTS
1   1pound salmon , drained and flaked
1/2 cup mashed potatoes
1 tablespoon lemon juice
1/2/ teaspoon Worcestershire sauce
1/2 teaspoon salt
dash pepper
1 egg, beaten
1 tablespoon grated onion
1 cup dry bread crumbs
combine all ingredients except bread crumbs. CHILL 1 HOUR. Roll and cut with a doughnut cutter. Roll in bread crumbs. Fry in deep fat.. 375degrees F.. for 5min or until golden brown. Drain on a paper towel.  SERVE HOT WITH TARTER OR COCKTAIL SAUCE..







TLINIGIT.........................>>>>>> THE POTLATCH HAT//////LINGONBERRY CHIFFON PIE
1 cups lingonberry juice
1 pkg strawberry or lemon-chiffon pie filling mix
1/3 cup sugar
1 cooled -baked 9in. pie shell or graham cracker crust
Chill 1/2 cup juice. Heat remaining 1/2 cup to boiling . Add to pie filling mix in a large bowl, and stir well. Add the chilled juice and beat on high with electric mixer until mixture is very foamy. Add sugar and beat until mixture stands in peaks (about 1 to 3 min) Spoon into pie shell and chill until set. (about 2hours)..Serve plain or with whipped cream.. 



TSIMSHIAN....................>>>>>> THE TOTEM////// CLAM SUEY
1 bucket clams in the shell.
4 to 6 slices bacon
1 stalk celery, sliced
1 large onion sliced
1 med-sized cabbage sliced
Soy sauce to taste
  Steam the clams open and cut cut the meat into small pieces. Fry the bacon until crisp and remove from the pan. Fry the clams in the bacon grease and add the veggies. Add alittle water 
and soy sauce, and simmer briefly until veggies are cooked but not mushy. Serve with rice..





HAIDA..............................>>>>>> THE BIRDS HEAD//////RHUBARB RELISH
1 quart chopped onions
1 quart chopped rhubarb
1 tablespoon salt
1 teaspoon allspice
1 teaspoon cinnamin
1 teaspoon cloves
3/4 teaspoon crushed red pepper
1 pint vinegar
4 cups brown sugar
Simmer all ingredients together until mixture is thick. Pour into sterilized jars and seal..






ALUTIIG..........................>>>>>> THE CRAB//////DRIED HALIBUT
Filet the fish with a sharp knife and cut into strips lengthwise. The strips should be about 1in. wide and 1/2inch thick.Hang the strips outside on a drying rack. Sometimes it only takes 3 days for very thin ones to dry, but it may take a week for thicker ones. Of course if it rains it will take longer to dry. You can also smoke the fish for extra flavor. Leave them outside for 1 day to drip dry, then put them in the smokehouse to smoke for 1 day. Then hang them outside again for 1 more day to dry completely. To store dried fish , place in a plastic bag and freeze it.