 |
         |
      |
Seminole Food
Today's Seminole Indian enjoys the same foods, shops at the same grocery stores and calls out for pizza delivery as much as anyone living outside Seminole Country. With the exception of sofk (a Seminole drink made of grits or roasted corn) and fry bread, most traditional cooking is done on special occasions.
In the past, however, Seminoles made flour for cooking from the roots
of the wild coontie (Zamia) plant. They did not necessarily adhere to
the "three meals per day" schedule, eating only 
when
hungry. Throughout the course of the day a pot of hot soup or sofkee
would be kept on the fire.
Taal-holelke (Boiled Swamp Cabbage)
Cut out the heart of the cabbage palm. Strip off the outer hard tough
fronds to reach the actual white heart. This is the most tender part
and should be cut into 1/2-inch strips or cubes. Cook slowly in very
little water for 20-30 minutes, adding two tablespoons of cane syrup
or sugar and salt to taste. Stir frequently to prevent sticking. (Swamp
cabbage appears on your grocery shelves as "Hearts of Palm.")
To see pictures of Seminoles cooking, click here.
The next section has Seminole Recipes.
| Home · History · Culture · Tourism & Enterprises · Government · Services · Employment |
Copyright © MMIV Seminole Tribe of Florida
6300 Stirling Road
Hollywood, Florida 33024
Phone: (800) 683-7800
URL:
All questions/comments: tribune@semtribe.com
Webmaster: webadmin@semtribe.com
Web site maintained by Seminole Tribe of Florida