Spirit Lake Tribe Spirit Lake Tribe The Spirit Lake Tribe (in Santee Dakota: "Mni Wakan Oyate", formerly known as Devils Lake Sioux) is a federally recognized tribe based on a reservation located in east-central North Dakota on the southern shores of Devils Lake. It is made up of people of the Pabakse ("Iháŋkthuŋwaŋna"), Sisseton ("Sisíthuŋwaŋ") and Wahpeton ("Waȟpéthuŋwaŋ") bands of the Dakota tribe. Established in 1867 in a treaty between Sisseton-Wahpeton Bands and the United States government, the reservation, at , consists of of land area, primarily in Benson and Eddy counties. Smaller areas extend into Ramsey, Wells and Nelson counties. According to
Native American cuisine its origins till the present day. From Southeastern Native American culture came one of the main staples of the Southern diet: corn (maize), either ground into meal or limed with an alkaline salt to make hominy, using a Native American technology known as nixtamalization. Corn was used to make all kinds of dishes from the familiar cornbread and grits to liquors such as whiskey, which were important trade items. Though a lesser staple, potatoes were also adopted from Native American cuisine and were used in many ways similar to corn. Native Americans introduced the first non-Native American Southerners to many