Well, I’m a little late this morning — doing taxes all day yesterday — hopefully you’ll forgive me and understand that my mind has been a little pre-occupied.
This is really a Pueblo recipe. Here goes:
Start with 2 large handfuls 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, 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, dry the cornmeal in either the sun or if you have dehydrator, dry in the dehydrator. If no dehydehydrator 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.
To the 2 large handfuls of cornmeal add 4 eggs, lightly beaten.
1 heaping teaspoon baking powder
Lard or butter or coconut oil.
Mix this all together with enough water to form a stiff batter. Then simply shape into cakes aboaut 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 oorn changes the amino acid balance of the corn and makes it into a fully balanced protein. Native Americans were pretty smart.
And here’s another recipe that I thought you might like:
This is from the cookbook Cooking With Spirit, North American INDIAN Food and Fact by Darcy Williamson and Lisa Railsback.
“Pueblo Greens and Beans
Small picese of chopped mutton fat
1 lb. tumbleweed
1/4 cup chopped onion
2 cloves garlic
1/2 cup water
1/2 tsp. salt
3 cups cooked pinto beans
Cook mutton fat until crips. Add greens, onion, garlic, water and salt. Cook until greens are wilted and add beans. Heat through.”
I would add to this recipe to be sure to soak those beans overnight, being very careful to drain all the water before you use them. All seeds, nuts, grains and beans contain anti-nutrients — called phytates. These anti-nutrients block your body’s enzymes from working properly. They are a protective mechanism of all seed, nuts, grains and beans. Think of it — cows have 3 stomachs — these help to digest these grains. But we only have one stomach — so the soaking of them overnight — and even fermenting then (using salt and/or whey) for 24 hours, makes them digestible for us (it starts the digestive process). I’ve noticed that doing this with all beans avoids gas. 🙂
Have a terrific day!