So if you'll take a look I included a pretty little gallery on this post. At first I was all excited thinking hey I'll make indigenous pasta! Using millet flour, because the health food store was out of amaranth and I'm out of acorn and chestnut.
Great idea, except I forgot one teeny tiny detail...millet flour has no gluten. (Facepalm here).
I used 8 quail eggs, 2 cups of millet flour, 2.5 tbsp of sunflower oil and 1 tsp of himalayan pink salt. And noticed right away it was crumbly. Biting my lip I realized what I did wrong. While using natural ingredients that are indigenous to us (millet flour is up in the air..but I figured better then using all purpose flour) is great, they lack gluten development.
Key the frustrated sigh. I went to my freezer and yanked out some venison. FINE...I would turn this into a pie crust and make an Indigenous pot pie! While I let my now "pie crust" sit in the fridge I was looking up recipes for millet flour to see what it was actually used in. Hmm....flatbread?
And then I had it. I would do a millet flat bread with venison and topped in a garden salsa that was freshly picked. Tada! I chopped up my 1lb of freshly picked tomatoes and 1 tomatillo mixed in the salsa packet I had been given a while ago and put it in the fridge. When the venison was done thawing I heated up some sunflower oil, used a hair bit of steak seasoning and put it on the stove.
Then I added half the amount of water that the millet flour flatbread recipe called for and got huge eyes. I had forgotten I had added eggs in the mix and now it was soup. I made sure there were no chunks then I poured more water in it until it evened out into a pasty like dough. I flatted them onto my skillet and let them brown up.
They're not the prettiest things to look at and they tasted really off (I've never used millet flour before) but they served their purpose. And though it's not 100% indigenous...it was a pretty decent fusion!