The Sioux Chef's Indigenous Kitchen by Sean Sherman and Beth Dooley

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    • Categories: Grills & BBQ; Sauces, general; Side dish; Italian; Native American; Vegan; Vegetarian
    • Ingredients: corn on the cob; wild greens; wild onions; sunflower seeds; sunflower oil; maple sugar
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    • Categories: Salads; Main course; Summer; Native American
    • Ingredients: summer squash; sunflower oil; corn on the cob; dandelion greens; smoked trout; berries of your choice; honey; maple vinegar; maple syrup; mint
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    • Categories: Sauces, general; Native American; Vegetarian
    • Ingredients: sunflower oil; berries of your choice; honey; maple vinegar; maple syrup; mint
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    • Categories: Salads; Side dish; Native American; Vegan; Vegetarian
    • Ingredients: acorn squash; apples; sunflower oil; sage; wild greens; dried cranberries; walnuts; maple vinegar; maple syrup; dry mustard
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    • Categories: Salads; Sauces, general; Main course; Spring; Native American
    • Ingredients: yucca; sunflower oil; honey; rabbit; pea shoots; wild greens; sunflower sprouts; sunflower seeds; tamarack shoots
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    • Categories: Egg dishes; Appetizers / starters; Native American; Vegetarian
    • Ingredients: duck eggs; maple syrup; smoked salt; juniper berries; sumac; dry mustard; sunflower oil; maple vinegar
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    • Categories: Egg dishes; Sauces, general; Native American; French; Vegetarian
    • Ingredients: duck egg yolks; sumac; dry mustard; sunflower oil; maple vinegar; juniper berries
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    • Categories: Sauces, general; Italian; Native American; Vegan; Vegetarian
    • Ingredients: wild greens; wild onions; sunflower seeds; sunflower oil; maple sugar
    • Accompaniments: Simple corn cakes with assorted toppings
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    • Categories: Appetizers / starters; Native American
    • Ingredients: squash blossoms; smoked whitefish; sunflower oil; sumac; maple sugar; dried beans; cedar branches; duck eggs; masa; honey; tamarack shoots
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    • Categories: Side dish; Native American; Vegan; Vegetarian
    • Ingredients: sunflower oil; mushrooms; wild onions; corn; hominy; juniper berries; sage; mint; huitlacoche
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    • Categories: Side dish; Native American; Vegetarian
    • Ingredients: sunflowers; sunflower oil; wild onions; sage; smoked salt; corncobs; berries of your choice; honey
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    • Categories: Side dish; Native American; Vegetarian
    • Ingredients: sunflower oil; wild onions; sage; smoked salt; corncobs; berries of your choice; honey; sunchokes
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    • Categories: Appetizers / starters; Native American; Vegetarian
    • Ingredients: cooked beans; sage; duck eggs; wild onions; juniper berries; sunflower oil; sumac
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    • Categories: Side dish; Native American; Vegan; Vegetarian
    • Ingredients: sunflower oil; wild onions; summer squash; dried beans; cedar branches; corn; hominy; maple syrup; sage; mint; smoked salt
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Native American
    • Ingredients: smoked whitefish; dried beans; sunflower oil; sumac; maple sugar
    • Accompaniments: Simple corn cakes with assorted toppings
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  • Maple-sage roasted vegetables
    • Categories: Side dish; Native American; Vegan; Vegetarian
    • Ingredients: winter squash; sunchokes; sweet potatoes; turnips; sunflower oil; sage; maple syrup; maple vinegar; whole grain mustard
    • Accompaniments: Simple corn cakes with assorted toppings
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  • Simple corn cakes with assorted toppings
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    • Categories: Quick / easy; Main course; Native American; Vegan; Vegetarian
    • Ingredients: sunflower oil; hominy
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    • Categories: Bread & rolls, savory; Native American; Vegan
    • Ingredients: corn; sunflower oil; juniper berries
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    • Categories: Main course; Mexican; Native American
    • Ingredients: dried corn husks; masa; sunflower oil; dried oregano; bison; maple sugar; sage; cedar branches; hominy; sumac; maple syrup
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    • Categories: Egg dishes; Main course; Native American; Vegetarian
    • Ingredients: cornmeal; duck eggs
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    • Categories: Cookies, biscuits & crackers; Canapés / hors d'oeuvre; Cooking ahead; Native American; Vegan; Vegetarian
    • Ingredients: amaranth seeds; sunflower oil
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    • Categories: Rice dishes; Snacks; Canapés / hors d'oeuvre; Cooking ahead; Native American; Vegan; Vegetarian
    • Ingredients: wild rice; maple sugar; sunflower oil
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Notes about this book

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Notes about Recipes in this book

  • Hearty mushroom, sweet potato, and bean soup

    • L.Nightshade on June 13, 2018

      I made several substitutions, assuming some the spirit of these recipes is about using what’s available locally. No cedar around, I debated about using some new fir growth, but I thought fir might be too strong for this, so I cooked the beans with a bit of rosemary instead. My corn broth was a bit shy, so I added some chicken stock. The only mushrooms available in the store (didn’t find any growing in the yard) were standard button mushrooms and portobellos. So I used portobello and some rehydrated chanterelles (I don’t recommend this). I also threw in the liquid left from soaking the chanterelles. Probably my biggest detour, was using spring onions and garlic scapes, as there are no wild onions or ramps around here. This is a decent soup, and a hearty vegan one. It didn’t wow us, however. Perhaps I could have been more generous when adding the salt and sumac? I’ll have to find a cedar tree and try making the beans again.

  • Rabbit braised with apples and mint

    • sarac on November 06, 2022

      This is on page 115

  • Cider-braised turkey thighs

    • Barb_N on September 07, 2022

      I bought boneless skinless turkey thighs on a whim. This recipe was perfect, although I would have liked to reduce the braising liquid further. I served with wild rice and sautéed spinach.

  • Wild rice pilaf with wild mushrooms, roasted chestnuts, and dried cranberries

    • meginyeg on April 19, 2022

      This was good. Loved the textures. We had to use walnuts instead of chestnuts.

    • Kduncan on June 12, 2020

      Easy rice recipe, had to sub walnuts for chestnuts, as chestnuts were not in season.

    • Dannausc on November 27, 2021

      Quite good.

  • Seared duck breast with cider glaze

    • Kduncan on June 12, 2020

      Served with the Wild Rice and Wojape. Easy duck breast recipe that comes out well. Would do again.

  • Toasted pumpkin and squash seeds

    • Dannausc on November 27, 2021

      I made it with a mix of pumpkin and acorn squash seeds. Super easy and good. The seeds were done after about 25 minutes. I think 45 minutes would be way too long.

  • Sweet and sour roast goose with autumn squash and cranberries

    • Dannausc on November 27, 2021

      I made it with two ducks. I used pumpkin from my garden for the squash. It was quite good. Definitely worth a repeat.

  • White bean and winter squash soup

    • Dannausc on November 27, 2021

      Fairly easy. Pretty decent. I made it with acorn squash from my garden. I omitted the cedar sprig as I didn’t have one.

  • Griddled maple squash

    • Dannausc on November 27, 2021

      Easy and good.

  • Deviled duck eggs

    • Dannausc on November 27, 2021

      I used regular mayo in place of the duck egg aioli. Good and easy.

  • Wild greens pesto

    • Skamper on November 05, 2018

      This was delicious and the standout from the meal I made from this cookbook. I used a combination of mustard, mint, and lamb's quarters. Didn't add the sugar.

  • Salad of griddled squash, apples, wild greens, and toasted walnuts

    • Skamper on November 05, 2018

      This was very good. I was making a large batch for a group, so I roasted the squash (1 delicate and 1 acorn) and 2 apples on a sheet pan in a 400F oven and this worked well. I used a combination of baby spinach and baby greens. The maple dressing was delicious and I could see using this on a variety of salads, though it was especially delicious with the mix of squash, cranberries, and nuts. I couldn't find maple vinegar on short notice so used 1.5 ounces of cider vinegar with .5 oz of maple syrup.

  • Cedar braised beans

    • Skamper on November 05, 2018

      I used great northern beans for this recipe. Knowing nothing of botany I had no idea where to find a cedar branch in urban Los Angeles, so I broke up a few cedar skewers (meant for grilling) and wrapped them in cheesecloth. It did impart a little flavor but not a ton. I also added some birch smoked salt. I partially mashed them as a topping for the simple corn cakes (p. 51). Good but not amazing.

  • Simple corn cakes with assorted toppings

    • Skamper on November 05, 2018

      These were fairly simple to make but did not have a lot of flavor on their own. I seared them for a full 10 minutes on each side but they never got more than a bit golden brown. Next time I'd add a bit more salt or try one of the variations. I served this with cedar-braised beans (p. 36) and the ground bison recipe on p. 122).

  • Indigenous tacos

    • Skamper on November 05, 2018

      Was good but could have added more flavor. Next time I would add more than "a generous pinch" of salt. Served over the simple corn cakes with wojape (p 173) and wild greens pesto (p 24)

  • Wojape

    • Skamper on November 05, 2018

      This was good. Used as a topping for the indigenous tacos and simple corn cakes. I made a half batch and used a combination of raspberries, blackberries, and cranberries. The blackberries were on the tart side so I added 1.5 tsp of honey to sweeten but it still had a pleasant tart taste that went well with the bison.

    • Melissa_427 on September 07, 2022

      Used some chokecherries I harvested near our home and have never loved a chokecherry preparation more. Searched TikTok to get a good idea for how a chokecherry version would look and this decided to enjoy the finished dish with fry bread.

  • Duck and wild rice pemmican

    • takstephe on May 20, 2022

      The flavors of this were very good but I struggled to get all my rice popped which made a less than desirable texture.

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Reviews about this book

  • Food52

    ...while not the first of its genre, is nonetheless groundbreaking in its scope and mission. Never before has the indigenous cuisine of this continent been presented to such a wide audience.

    Full review
  • Food52

    ...offers a beautiful, seasonal, and culturally rich cuisine based around wild berries and greens, game and fish, squash, and native grains.

    Full review
  • Food52

    An interview with the author. Includes a recipe from the book.

    Full review
  • ISBN 10 0816699798
  • ISBN 13 9780816699797
  • Published Oct 10 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Univ of Minnesota Press

Publishers Text

James Beard Award Winner - American Cooking 2018

Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. 

Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites.

The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.



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