America’s First “Trail of Tears” The Story of The Choctaw-Apache Tribe of Louisiana, Toledo Bend Lake
- Part I – Roots (290 years)
- Part II- Remedies
- Part III – Recipes
- Genealogy of Tribal Families
THE JOURNEY Of THE CHOCTAW-APACHE
“Into the No Man’s Land”
by Matthew Carlin
The story of the Choctaw-Apache Tribe weaves into the neglected history of the borderlands between Louisiana and Texas. Upon these grounds around the Sabine River, known to the Spanish as Rio de Sabinas (or Cypress River), our people’s saga reaches a powerful episode, when a dark turn tested the persistence of a strong community.
Chief Thomas Rivers is the elected chief of the Choctaw-Apache Tribe of Louisiana. It is the second largest state recognized tribe in Louisiana. He is pictured at the annual November Powwow leading the Veterans Day flag ceremony.
In 1773, Don Antonio Gil Y’barbo (1729-1809) befriended the refugees who had been forcibly marched by armed Spanish soldiers, from their Los Adaes homeland. The Spanish government would not allow the people to return to Louisiana but granted Y’barbo permission to settle them at an abandoned Spanish fort in Nacogdoches, Texas. Over 50 years later, Y’barbo’s grandson, Alcario Ebarb, led the descendants of the Los Adaes natives to their ancestral land forming a community that evolved into Ebarb. Alcario is the great grandfather of there book authors.
Lousiana Cooking by Native American Choctaw-Apache
Recipes and Memories with Family and Friends
Enjoy over 80 heirloom recipes and real life stories of a Northwestern Louisiana tribal community with roots in the eighteenth century. The author’s great, great grandmother graces the cookbook cover.
The print edition of the historic Choctaw-Apache Cookbook is sold out. A Digitial Edition is now available for $5.00. View on this website or download a pdf version for your very on keepsake cookbook. The historic Tribal cookbook preserves recipes and history of the Choctaw-Apache Tribe of Ebarb.
Blackberry Jelly Cupcakes YUM!!
Rosie Meshell Ebarb and husband Tom Meshell Ebarb’s vegetable garden in the backyard of their Shreveport home, provides jar bounty of fresh peas, pepper, squash, garlic, onions, watermelons, cantaloupe, and plums. Their heritage garden keeps them connected to their roots in Ebarb, Louisiana. Rosie’s blackberry jelly makes delicious icing for cakes and cupcakes. Rosie and Tom are members of the Choctaw-Apache Tribe of Ebarb.
- 4 cups of blackberry juice
- 1 box SURE-JELL fruit pectin
- 1/2 teaspoon butter
- 4 cups sugar
1. Wash jars thoroughly and place in hot water until ready to use.
2. Crush berries. Pour fruit into damp cheesecloth, tie it closed; hang and let drip into bowl until it stops. Press gently. Measure 3 ¾ cups juice into saucepan.
3. Stir pectin into saucepan with juice. Add butter to reduce foaming. Bring to full boil. Stir in sugar, return to boil and stir constantly for 1 minute. Remove from heat and remove any foam.
4. Ladle into jars with ¼ inch from the top. Cover with lids and screw bands tightly. Place jars on elevated rack., water must cover jars 1-2 inches. Cover and bring to boil. Process 5 minutes. Remove jars and cool. Make sure lids are well sealed.
CUPCAKES..Almost any cake batter bakes either mini or muffin size cupcakes. Follow directions. Reduce cooking time for mini ones. To keep from sticking use parchment baking cups in your muffin pans. Non-stick.