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