An American Indian Recipe

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And happy Thursday!  Seems so strange to me to be posting on a Thursday, since Tuesday is my regular day.

Oh, well…

Thought I’d pass along an American Indian recipe:

This is really a Pueblo recipe, although in the reservation days, as the game was scarce and the Indians were more reliant on the government for their food, flour and corn became important and nowadays, if you go to a pow-wow, you’ll find much, much fry bread.   Here goes:

Start with 2 heaping cups of masa organic cornmeal  (to make masa cornmeal, take some dried corn, put it through the grinder — or buy organic cornmeal — and soak for 7 hours with pickling lime water.  To make the water for soaking, pour about an inch of pickling lime in a 2 quart jar and add water — shake and let sit for a few hours.  After 7 hours of soaking the cornmeal in lime water, dry the cornmeal in either the sun or if you have dehydrator, dry in the dehydrator.  If no dehydrator and you are in a cool or humid environment — dry in the lowest setting of your oven until all the liquid is gone.)

Native Americans always traditionally soaked their corn in wood ash or lime (the mineral, not the fruit) — but the pickling lime has the same effect as wood ash.

Cut in about 1/2 cup of lard or butter or coconut oil

To the 2 heaping cups of cornmeal add 4 eggs, lightly beaten.

1 heaping teaspoon baking powder

Mix this all together with enough water to form a stiff batter.  Then simply shape into cakes about a half inch thick.  Fry in hot fat and let rest on a paper towel.

These are delicious, by the way and good for you.  The soaking of the corn changes the amino acid balance of the corn and makes it into a fully balanced protein.  Native Americans were pretty smart.

By the way, I have 2 books coming out soon, the first is THE LAST WARRIOR and the next is BLACK EAGLE.  Both are due out in November.

http://www.samhainpublishing.com/book/5213/the-last-warrior

http://www.samhainpublishing.com/book/5640/black-eagle

BlackEagle72lgLastWarrior-The72lg

 

Karen Kay
KAREN KAY aka GEN BAILEY is the multi-published author of American Indian Historical Romances. She has written for such prestigious publishers as AVON/HarperCollins, Berkley/Penguin/Putnam and Samhain Publishing. KAREN KAY’S great grandmother was Choctaw Indian and Kay is honored to be able to write about the American Indian Culture.
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Updated: October 1, 2015 — 10:47 am

14 Comments

  1. It sounds time consuming, but worth it in the end.

    1. Yes, one does spend a bit of time in the kitchen, but now-a-days, with poisonous glyphosates (a new pesticide) in the food and GMO’s in the food, one has to learn to prepare their own food from scratch. Don’t know of any other way, myself. Buy from a farmer locally who can tell you what he uses as pesticides and no GMO’s and prepare it yourself. : )

  2. Recipes like this always make me wonder how people in the past sensed or knew how to prepare food to make it healthy! They wouldn’t have known about the amino acids and proteins. Why would they have thought to soak it? I heard the same thing about liver & onions — that the two things need to be eaten together to get the correct health benefits… How did people know such things in the past?

    1. You know, Kathryn, according to legend — and even people today who have been brought up in the traditional ways, one talks to the plant and it is the plant who tells one what is poisonous and what isn’t — how to prepare it and how not to. I know that sounds a little strange, but the herbalists of the past tell this story to this very day. Interesting…

  3. Must admit that sounds like a lot of work but probably tastes fantastic. Love these covers.

    1. It is a bit of work, but well worth it. Thanks for your compliment. They are done by Samhain, my publisher, and I absolutely love them both. : )

  4. So more like a flat bread. Interesting.

    1. Yes, indeed. Thanks for the comment, Kim.

  5. All of our modern fast food is probably why so many of us are not healthy. We are not likely to spend the extra time but this does sound good.

    1. Yes, you’re right, but today, there really is no other choice. Once you start processing and preparing your own food you’ll understand why more and more it’s important to have a mother or grandmother or aunt or other relative prepare your food. There’s a lot of steps that can be skipped that make the food somewhat poisonous. Mothers and grandmothers take the time to prepare it correctly for nourishment. For instance, one must peel away the green parts of potatoes and all of the “eyes.” Why? That part is poisonous. And although the death rate of such a thing is rare — it has occurred. Does one really think that a business whose mind set is bottom line is going to worry about such a thing? Or that the FDA (who has approved terrible poisonous pesticides) is going to “protect” you? Marriage, mothers, family is very important — no wonder those who would enslave attack marriage so greatly.

      I think we really went wrong when we let other people we don’t know and who don’t know and who don’t care about us prepare our food. Big mistake. My opinion.

  6. Karen, thank you so much for this recipe! I’ve eaten fry bread, and it’s delicious. Now I can try making it at home. 🙂

    1. Hi Kathleen!

      You are most kind. : )

  7. When my oldest son was in middle school they studied Native American culture. We tried the fry bread and it was delicious.

  8. I love fry bread, and always look forward to having it when we travel out West. Sometimes we are lucky enough to get vendors at events here in the Southeast that sell it. Thanks for the recipe. I will have to try it. It would be nice not to have to wait for a trip to have some.

    By the way, I really enjoyed BLACK EAGLE.

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