Honoring the Navajo Code Talkers

The idea of using Native Americans as Code Talkers began in World War I, but was perfected in World War II. The plan was simple enough, the brainchild of the son of missonaries who served on a reservation. Have Native Americans speak to one another in their own native language relaying messages of vital importance that the enemy could not decode.

The Choctaw were the first to be recruited during World War I. They formed the Choctaw Telephone Squad. When World War II came around, the military actually developed guidelines and policies used to recruit men from the reservations who could speak both their Native language and English to serve as Code Talker. While the US Government saw this as simply an end to a means, the real irony was that a people who were once punished and banned from speaking to one another in their native tongues were now sought after for that very same skill. While the Navajo were the most famous of these recruits, records indicate that at least 14 different Native Nations were called upon to serve as code talkers, including Cherokee and Comanche.

These were a people stripped of their sovereignty, in many cases removed from their lands. They were forced into schools designed to “tame” them, forced to assimilate into our way of life. Many refused, clinging to their own identity in secret. Those same rebels were needed as a secret weapon against the Japanese. It wasn’t until 1992 that the Code Talkers were given honorable recognition. It took that long for their contributions to be decalcified.

The fact that a people who had been so mistreated found it in their hearts to serve the very government that had once sought to eliminate them completely speaks to their character. They should be honored.

Chii Bit’oo’is (Navajo Red Chili Stew)
Chili Paste
8 dried Red Chili Pods
2 Garlic Cloves
4 cups Water
1 teaspoon Salt

Stem chili pods, remove some or all of the seeds depending upon desired heat level. Place dried chili pods in a medium saucepan with 4 cups water. Bring to a boil over high heat, then reduce heat to low and simmer for 15 minutes until pods are soft. Remove from heat and let cool for 5 minutes.

While the pods are cooking, peel garlic and set aside.

Transfer chilies and 1 cup of the cooking liquid to a blender, mince garlic, add to the blender along with the salt. Blend on high for 2 minutes until smooth.

Tip: Strain the paste for a smoother texture.

Navajo Stew
2 lbs Beef Stew Meat
1/2 large Yellow Onion
2 tablespoon Habanero Olive Oil
4 cups Beef Stock
2 medium Yukon Gold Potatoes

Trim stew meat, cut into cubes. Cut onion in half; peel and chop the onion. Peel and cube the potatoes. Place potatoes in a bowl of cold water until ready to use. Set everything else aside.

Heat a tablespoon of oil in a large Dutch oven over medium-high heat until shimmering. Add beef cubes in a single layer and sear for 4 minutes per side until browned. Work in batches to avoid overcrowding. Remove meat with a slotted spoon to a plate and set aside.

Pour any liquid in the Dutch Oven into a 4-cup measuring cup (this is filled with flavor); set cup aside. Add remaining oil and chopped onion to the now empty pot; cook for 5 minutes, stirring occasionally, until translucent. Return beef to the pot and add the chili paste. Pour enough beef stock to the drippings to measure 4 cups. Add to the stew meat mixture.

Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes, stirring every 15 minutes.

After an hour of cooking time, drain potatoes and add to the stew. Bring to a full boil, then cover; reduce heat to simmer for an additional 20 minutes until potatoes are fork-tender.

Navajo Baked Fry Bread
1-1/2 cups Flour, divided
1 tablespoon Baking Powder
1/4 teaspoon Salt
1/2 tablespoon Lard
1/2 cup Milk, warmed
Oil for frying

Mix 1-1/4 cups flour, baking powder and salt together. Cut in lard with fingertips; then add milk. Add remaining 1/4 cup of flour, work into the dough. Knead for 5 minutes. Shape dough into a long cylinder; brush with oil, cover with plastic and let rest for 20 minutes.

Heat oven to 400-degrees. Place a wire rack inside a rimmed baking pan. When ready to cook cut dough into 8 equal parts. Work with 1 part at a time, keep remaining dough covered.

Roll a piece of dough into a ball. Flatten the dough by hand, with a rolling-pin or tortilla press to create about a 4-inch disk. Place in the prepared pan. Continue until all the bread disks have been made. Place bread in the hot oven to par-bake for about 7 or 8 minutes.

Heat oil in a cast iron skillet. Remove bread disks from the oven. Quickly fry in the hot oil for a crisp exterior with a soft interior

Serve alongside the stew to soak up all the juices. Enjoy but be warned, the heat will sneak up on you.

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God indeed is my savior;
I am confident and unafraid.
My strength and my courage is the LORD,
and He has been my savior.