Published on March 30, 2014 by Carol
Tribal Affiliation: Unregistered.
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Orgin of Recipe: Offered by Ken Davenport … who learned this from Family
Type of Dish: All Indigenous Ingredients
Steep twigs or fresh or dried inner bark in water, or preferably, birch sap. Very mild wintergreen essence Sweeten to taste, prefer Birch, Maple or other natural tree sap syrup. Wild honey is nice also but some are a bit to strong, tea infusion is very mild. The longer it seeps the more syrup you will need.
Note: History; my gram used to make this for the sickens, she would put us in a steam “tent” and dump tea down us as fast as we could take it. She had special names for each of us, so you can just sign me “Ashakabe” which is as close as I can get to the sound.