[recipes]
Captivating, Appetizing American Indian Cuisine Flavorful food for the culturally curious and beyond BY AMY HIGGINS RECIPES@COLORADOCOUNTRYLIFE.ORG
Did You Know? American Indian cuisine is often inspired by the Three Sisters: corn, beans and squash. These were the main crops grown by Native Americans in North America.
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In 2008, Matt Chandra and Ben Jacobs opened the door to their new restaurant, Tocabe, the only American Indian-owned and -operated restaurant in the Denver metro area and one of only a handful of American In-
dian restaurants nationwide. Inspired by recipes passed down from Jacobs' family members and their restaurant, Grayhorse (now closed, but not for lack of success), as well as from their Osage heritage, Jacobs and Chandra established their first American Indian eatery in the Highlands and last year opened a second restaurant in Greenwood Village. The owners pride themselves on using only the freshest quality ingredients that will tantalize your taste buds. So, if you’re in the Denver area, be sure to stop at either Tocabe location and see for yourself. In the meantime, try your hand at this delicious and hearty recipe provided by the owners themselves.
Matt Chandra (left) and Ben Jacobs (right) take a break for a photo in their restaurant.
GREEN CHILE STEW
Bring on the Fry Bread Do visions of fry bread cause you to drool? Believe it or not, this delicious bread requires few ingredients: flour, salt, baking powder and oil for frying. Serve with honey or jam for an extra boost of flavor.
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SEPTEMBER 2016
1 large potato 8 ounces fresh ground beef kosher salt, to taste freshly ground black pepper, to taste 2 teaspoons green chili powder (optional) 4 cups cold water 1⁄3 cup flour (might need more, depending on how much fat is in the meat) 3⁄4 cup mild green chili, preferably fresh 1⁄2 cup hot green chili, preferably fresh 1 1⁄2 cups corn, preferably cut off cob grated cheese (optional) sour cream (optional) Peel and cube the potato into 1/2 inch diameter pieces and set aside. In a sauté pan on medium heat, cook the ground beef and lightly sprinkle with salt and pepper. Break into serving sized pieces. Cook the green chili powder, if you are using it, into the beef. While beef cooks, place 4 cups water in a stock pot with the potatoes and bring to a boil. Cook the potatoes until fork tender; do not cook until the potatoes mash. When all the rawness is cooked out of the beef, turn off the heat. Slowly add the flour while mixing into the beef in order to make a roux. Mix the flour into the beef completely until no dry flour remains. Once your roux is complete, add to the stock pot with the cooked potatoes. Add the green chiles, corn, 2 teaspoons salt and 2 teaspoons black pepper. Fully mix all the ingredients and place the stock pot back on the stove top. Bring up to temperature on medium heat, stirring occasionally, for approximately 30 minutes. Add cheese or sour cream, if desired.
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