by RachelGesel

This is a Creek Warrior

rgesel — 2014-11-10 18:30:42 UTC

Games

rgesel — 2014-11-17 15:34:24 UTC

The main game that the Creek indians

played was a bit like soccer. They took

the bladder out of a deer and blew into

it until it was as stretched as it could be.

Once stretched Creek people would stuff

the bladder with leaves, grass, and a

couple stones for weight. Then stitch up

bladder. They then made two goal posts

out of anything they could find. The rules

were: you can touch the "ball" only twice,

Then you can pick the "ball" up and toss

It to another team mates feet, where they

Are allowed to do the same. To win the

Game, the team that gets the ball to

touch the chosen goal (you may get the

ball to touch either by kicking it or throw-

Ing it) wins!

Facts

rgesel — 2014-11-17 15:42:18 UTC

Before the 18th century rolled around, the Creek Indians occupied quite a bit of the southeast United States, what we know now as Georgia and Alabama. They were part of a union that comprised a few other tribes that also lived in the area. It was believed that this Creek union was formed to protect itself from larger, marauding bands of Indians.

When colonists from Europe started flocking to this new world called America, they named the Creek Indians based on the Ocheese Creek (also known as the Ocmulgee River). It was the colonists’ habit to call the various Indian tribes names based on where the Indians lived at the time. Soon, there were too many colonists for the Creek Indians’ taste so the Indians moved to the west and spread out from what is now Alabama to the Oklahoma areas.

Recipe

rgesel — 2014-11-18 13:10:34 UTC

Ingredients:

2 cups dried black beans, picked over and rinsed, soaked overnight and drained

4 cups water

8 cloves garlic, chopped

1/2 cup fresh cilantro, chopped

1/2 teaspoon salt

2 tablespoons olive oil

Directions:

In a large saucepan over high heat, combine the black beans and water. Bring to a boil. Reduce heat to low, cover partially and simmer until the beans are tender, about 60 to 70 minutes. Drain well.

In a large bowl, mash together the beans and garlic. Stir in the cilantro and salt. Form the mixture into 8 cakes. Transfer to a plate and refrigerate for about 1 hour.

In a large, nonstick frying pan, heat the olive oil over medium heat. Add the cakes and cook, turning over once, until warmed and the outside is slightly crisp, about 5 minutes. Serve immediately.

Number of Servings: 8

Citations

rgesel — 2014-11-18 23:15:34 UTC

SparkRecipes.N.v,.18.Nov. 2014

"Creek IndiansEdit This" Creek Indians, 18. Nov. 2014

Poarch Creek Indians,.14,.2013...Feb