SEMINOLE WAR REENACTMENT, HISTORIC AND CULTURAL DISPLAYS HIGHLIGHT THE
BIG CYPRESS SHOOTOUT
WHAT: The Seminole Tribe of Florida will present a reenactment of the Second Seminole War at the Big Cypress Shootout at Billie Swamp Safari located between Fort Lauderdale and Naples, on the Big Cypress Reservation just north of I-75 (Alligator Alley) Exit 49.
The battle reenactments honor the Seminole’s struggle and sacrifice to remain in their homeland and will feature authentic weapons, soldier and warrior attire and tactics typical of the Second Seminole War.
The three-day event will also include music, Seminole food, Seminole and pioneer artisans, tomahawk throws, primitive archery competition, authentic Seminole and soldier camps, venomous snake shows and alligator wrestling. “Period settlers” from around the country will hew wood, iron and silver crafts and depict trading techniques from the Seminole war era.
Musical guests include: Okefenokee Joe, Benjamin Dehart (The Cracker Tenor) and Cowbone.
WHEN: Friday, February 25 through Sunday, February 27, 2011
The battle reenactments will take place at 2 p.m. on Saturday and Sunday.
WHERE: Billie Swamp Safari, located between Fort Lauderdale and Naples, on the Big Cypress Reservation just north of I-75 (Alligator Alley) Exit 49.
WHO: In the 1830’s, the United States was attempting to enforce its policy of Indian removal. The Seminoles were facing the loss of their homeland and their freedom. After broken treaties and failed peace parleys, the Seminoles took up arms against removal. The US Government thought they could quickly overpower the Seminoles and waged the fiercest of all wars ever waged between the US Government and Native Peoples. They burned settlements and captured, killed and scattered many Seminole families. This seven year war cost more than the American Revolution and involved 52,000 soldiers fighting against less than 2,000 warriors. The Seminoles fought with courage and determination and had a unique knowledge of the land. Although many Seminoles were killed or removed to present-day Oklahoma, they were never defeated, and to this day their 3500 descendants are known as “The Unconquered” Seminole Tribe of Florida.
COST: $7 adults, $5 children
CASH ONLY
CONTACT: For more information, call: 1-800-GO-SAFARI, email: shootout@semtribe.com or visit us online at www.bigcypressshootout.com.
Showing posts with label native american. Show all posts
Showing posts with label native american. Show all posts
Tuesday, March 9, 2010
Seminole Recipes
Recipes From the
Seminole Tribe of Florida / Billie Swamp Safari
Every culture has its unique and particular foods and ways of preparing them. Many Seminole people are excellent cooks and food preparers, who specialize in both native and non-native food. Here are some of our best recipes:
Seminole Pumpkin bread
Light Oil
Self Rising Flour
1 Can of Plain Pumpkin (not spicy)
Sugar
Heat a deep, large frying pan with light oil about 1/4" from the top. In a large bowl, pour in self-rising flour - half the bowl;1 can pumpkin (plain) not spicy; Mix with sugar according to how sweet you like your bread; Pour the pumpkin into the flour. Knead the pumpkin with the flour until workable with the hands without sticking. Then pull apart balls and pat flat patties the size of your palms; When the oil is very hot, drop a tiny piece of the batter and if it cooks instantly you are ready to put a patty or patties into the skillet; Fry until it turns golden brown and turn over; Put onto plate with several napkins to catch the excess oil; Use a tooth pick to check the doneness, if gooey, put back and fry a little more. Good Luck! You'll get better with practice. -- Peggy Osceola
Indian Fried Bread
Oil
Self Rising FlourWater
Put flour in large bowl, use one hand to mix the flour while slowly adding water with other hand. You don't need to measure anything. Add the water till the mixture is slightly sticky (you don't want it really wet) If you added too much water just add some more flour. Once you have your dough you need to heat up your oil. This is important! Your oil has to be very hot. Put the oil in a large deep pan. You need enough oil (like 2 1\2 inches deep) the bread should be able to float. Once you have heated your oil up, flour your hands and tear off some of your dough (you can make them as big or as small as you like) Knead the dough in your hands so it’s like a pancake. Keep adding flour to your hands so it’s not sticking. Carefully add the dough to the oil. Remember the oil is hot so don't drop it in. It should only take like 5 seconds on each side. Use a fork to pick it up and turn it over. It should be golden brown color. Place on a paper towel to drain excess oil.
Making fry bread takes a lot of practice. You probably won't make the best fry bread the first time. Just keep trying. --
Erica Miner
Sofkee
2 quarts of water
1 teaspoon baking soda
2 cups of white rice
3 tablespoon cornstarch
Bring 2 quarts of water to a boil; add 2 cups of rice and 3 tablespoons of cornstarch, stirring occasionally to prevent rice from sticking to the bottom. Boil for approximately 12 minutes, lower heat then add teaspoon of baking soda stir frequently until rice is tender. Set and cool until tolerable temperature.
Seminole Tribe of Florida / Billie Swamp Safari
Every culture has its unique and particular foods and ways of preparing them. Many Seminole people are excellent cooks and food preparers, who specialize in both native and non-native food. Here are some of our best recipes:
Seminole Pumpkin bread
Light Oil
Self Rising Flour
1 Can of Plain Pumpkin (not spicy)
Sugar
Heat a deep, large frying pan with light oil about 1/4" from the top. In a large bowl, pour in self-rising flour - half the bowl;1 can pumpkin (plain) not spicy; Mix with sugar according to how sweet you like your bread; Pour the pumpkin into the flour. Knead the pumpkin with the flour until workable with the hands without sticking. Then pull apart balls and pat flat patties the size of your palms; When the oil is very hot, drop a tiny piece of the batter and if it cooks instantly you are ready to put a patty or patties into the skillet; Fry until it turns golden brown and turn over; Put onto plate with several napkins to catch the excess oil; Use a tooth pick to check the doneness, if gooey, put back and fry a little more. Good Luck! You'll get better with practice. -- Peggy Osceola
Indian Fried Bread
Oil
Self Rising FlourWater
Put flour in large bowl, use one hand to mix the flour while slowly adding water with other hand. You don't need to measure anything. Add the water till the mixture is slightly sticky (you don't want it really wet) If you added too much water just add some more flour. Once you have your dough you need to heat up your oil. This is important! Your oil has to be very hot. Put the oil in a large deep pan. You need enough oil (like 2 1\2 inches deep) the bread should be able to float. Once you have heated your oil up, flour your hands and tear off some of your dough (you can make them as big or as small as you like) Knead the dough in your hands so it’s like a pancake. Keep adding flour to your hands so it’s not sticking. Carefully add the dough to the oil. Remember the oil is hot so don't drop it in. It should only take like 5 seconds on each side. Use a fork to pick it up and turn it over. It should be golden brown color. Place on a paper towel to drain excess oil.
Making fry bread takes a lot of practice. You probably won't make the best fry bread the first time. Just keep trying. --
Erica Miner
Sofkee
2 quarts of water
1 teaspoon baking soda
2 cups of white rice
3 tablespoon cornstarch
Bring 2 quarts of water to a boil; add 2 cups of rice and 3 tablespoons of cornstarch, stirring occasionally to prevent rice from sticking to the bottom. Boil for approximately 12 minutes, lower heat then add teaspoon of baking soda stir frequently until rice is tender. Set and cool until tolerable temperature.
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