Post by blackcrowheart on Nov 7, 2006 15:15:44 GMT -5
Corn is our Parent and Elder
Mexicans belong to corn cultures. Corn is life. Corn is a form of
governance for those peoples who organize their sustenance around its life
cycle. Mesoamerican philosophers recorded that we are made of four
essences: blood, bones, skin and corn.
Many traditional people consider corn like a human being. Some say an ear
of corn is a mother with all her babies. If a baby's mother dies, the baby
may be given a drink made from special corn kernels to comfort and remind
the baby it still has a mother.
Traditionally, children's umbilical cords were cut over an elote (ear of
corn.) That corn was later planted in the baby's special milpa (cornfield).
Some parents put an ear of corn to sleep with the newborn.
Corn husks are used as containers for food (such as tamales)
Corn husks are used to stir soups.
Corn husks are woven into mats and corn dolls.
The elote (corn cobs) are used as pipes or to burn as kindling that will
smoke the food with its flavor.
Elotes are also rolled under the feet for an Indigenous pressure point
massage.
Corn silk
corn silk makes an excellent diuretic and kidney strengthener.
Corn silk is used in purification and protection rites.
corn flower tea is good for nerves.
Corn pollen is offered at altars during ceremonies.
Corn kernels are still used for divination and diagnosing illness.
Corn is served to lift the spirits and strengthen the life force.
Most important of all; corn or maize is part of the three sisters; a
thousands-of-years-old nutritionally balanced food complex in the Americas,
comprising corn, beans & squash. Among Mexicans, those three sisters also
have a brother -- the chile. Basic Blue Corn Atole
Atole is served ceremonially from blue corn. It is also shared as a family
treat or medicinally to settle the stomach. It's also a traditional drink
when celebrating "The Day of the Dead" and "Feliz Navidad" (Christmas.)
1 cup milk
2 teaspoons sugar (or to taste)
4 teaspoons roasted cornmeal
Cinnamon and/or other spices can be added to taste
Add ingredients to milk; stir until combined.
Continue stirring while heating . Serve steaming hot.
[Note: fresh fruit, cinnamon, chocolate, and other flavors can be added to
create your own special atole.]Blue Corn and Flour Tortillas
(Modern Style) The tortilla is wide like a woman's skirts and round like the
sun. It is an excellent source of calcium. Masa (corn flour) is offered to
the fire before tortillas are cook. Do not microwave your tortillas or
tamales. They are meant to be heated on a comal, in the oven or steamed.
This is a small way to respect corn as our elder.
1/3 cup sifted all-purpose flour
1 cup water
1 2/3 cups blue (or any color) cornmeal
Combine flour and cornmeal in bowl. Stir in water and make dough.
Shape into twelve balls and roll each between two sheets greased wax paper.
(Or pat between palms the old style).
Cook in a slightly greased griddle with medium heat until lightly brown on
both sides.
*Recipes: www.cookingpost.com/recipe.cfm#bluecorn
Column of the Americas
Mexicans belong to corn cultures. Corn is life. Corn is a form of
governance for those peoples who organize their sustenance around its life
cycle. Mesoamerican philosophers recorded that we are made of four
essences: blood, bones, skin and corn.
Many traditional people consider corn like a human being. Some say an ear
of corn is a mother with all her babies. If a baby's mother dies, the baby
may be given a drink made from special corn kernels to comfort and remind
the baby it still has a mother.
Traditionally, children's umbilical cords were cut over an elote (ear of
corn.) That corn was later planted in the baby's special milpa (cornfield).
Some parents put an ear of corn to sleep with the newborn.
Corn husks are used as containers for food (such as tamales)
Corn husks are used to stir soups.
Corn husks are woven into mats and corn dolls.
The elote (corn cobs) are used as pipes or to burn as kindling that will
smoke the food with its flavor.
Elotes are also rolled under the feet for an Indigenous pressure point
massage.
Corn silk
corn silk makes an excellent diuretic and kidney strengthener.
Corn silk is used in purification and protection rites.
corn flower tea is good for nerves.
Corn pollen is offered at altars during ceremonies.
Corn kernels are still used for divination and diagnosing illness.
Corn is served to lift the spirits and strengthen the life force.
Most important of all; corn or maize is part of the three sisters; a
thousands-of-years-old nutritionally balanced food complex in the Americas,
comprising corn, beans & squash. Among Mexicans, those three sisters also
have a brother -- the chile. Basic Blue Corn Atole
Atole is served ceremonially from blue corn. It is also shared as a family
treat or medicinally to settle the stomach. It's also a traditional drink
when celebrating "The Day of the Dead" and "Feliz Navidad" (Christmas.)
1 cup milk
2 teaspoons sugar (or to taste)
4 teaspoons roasted cornmeal
Cinnamon and/or other spices can be added to taste
Add ingredients to milk; stir until combined.
Continue stirring while heating . Serve steaming hot.
[Note: fresh fruit, cinnamon, chocolate, and other flavors can be added to
create your own special atole.]Blue Corn and Flour Tortillas
(Modern Style) The tortilla is wide like a woman's skirts and round like the
sun. It is an excellent source of calcium. Masa (corn flour) is offered to
the fire before tortillas are cook. Do not microwave your tortillas or
tamales. They are meant to be heated on a comal, in the oven or steamed.
This is a small way to respect corn as our elder.
1/3 cup sifted all-purpose flour
1 cup water
1 2/3 cups blue (or any color) cornmeal
Combine flour and cornmeal in bowl. Stir in water and make dough.
Shape into twelve balls and roll each between two sheets greased wax paper.
(Or pat between palms the old style).
Cook in a slightly greased griddle with medium heat until lightly brown on
both sides.
*Recipes: www.cookingpost.com/recipe.cfm#bluecorn
Column of the Americas