Post by Okwes on Dec 21, 2006 11:48:45 GMT -5
Use of yeast...Native American style
Posted by: "Jim Horn" siksikaboy@aol.com pikuniboy
Sun Nov 26, 2006 9:46 am (PST)
"Fry bread is NOT a Native food item"
If fry bread is not Native American where did it originate? Native
America food does not start and stop with the advent of the white
culture. Are not the adobe bread apple pies produced by Jakes Bakery
in Acoma Native American? This idea that Native America is frozen in
time is not relevant to actuality. Our food history did not stop with
the arrival of the Europeans. It continues. It continues today and
will continue and grow in the future. Europeans adopted and used our
foods why can't we adopt and use his? We are not a dead culture.
Native Americans used hard wood ashes as a leavening agent. This was
adopted by Europeans and became a early American industry for a brief
period.
Ashes were soaked in water and the alkaline (base) substance in the
ashes dissolved into the water. When the water evaporated, a powder
remained. This powder, when mixed with an acid ingredient, gave off
gases and leavened the product.
The potash in this recipe shows how the Native Americans used a
leavener in their foods. The early settlers used ash (potash) in a
similar way by refining it further. They called the resulting residue
Pearlash.
Indian Flat Bread (Early Recipe)
3 cups blue corn
2 cups water
Ash (a few tablespoons, as needed)
Finely grind dried blue corn, preferably on a very level grinding
stone. Mix 1 cup of water with the cornmeal. Place a few tablespoons
of ash in a second cup of water and stir. Strain the ash water through
a batch of tightly woven grasses to catch the ash. Mix the strained
water with the cornmeal and blend.
In a separate area, light a fire and allow it to burn down to hot
coals. Elevate your rock about 6-8 inches above the fire and heat to
about 700 degrees. You'll know the rock is hot enough when watermelon
seeds brown on the stone.
Dip four unburned fingers (assuming this is your first attempt) into
the mix and quickly swipe the blend over the hot stone, first up and
down, then back and forth. Let it grill for a few seconds, then remove
and roll it as you would tortilla. Roll up the thin bead and serve in
a basket.
This recipe can be adapted to a modern kitchen grill, pan or oven and
is similar to piki bread.
Posted by: "Jim Horn" siksikaboy@aol.com pikuniboy
Sun Nov 26, 2006 9:46 am (PST)
"Fry bread is NOT a Native food item"
If fry bread is not Native American where did it originate? Native
America food does not start and stop with the advent of the white
culture. Are not the adobe bread apple pies produced by Jakes Bakery
in Acoma Native American? This idea that Native America is frozen in
time is not relevant to actuality. Our food history did not stop with
the arrival of the Europeans. It continues. It continues today and
will continue and grow in the future. Europeans adopted and used our
foods why can't we adopt and use his? We are not a dead culture.
Native Americans used hard wood ashes as a leavening agent. This was
adopted by Europeans and became a early American industry for a brief
period.
Ashes were soaked in water and the alkaline (base) substance in the
ashes dissolved into the water. When the water evaporated, a powder
remained. This powder, when mixed with an acid ingredient, gave off
gases and leavened the product.
The potash in this recipe shows how the Native Americans used a
leavener in their foods. The early settlers used ash (potash) in a
similar way by refining it further. They called the resulting residue
Pearlash.
Indian Flat Bread (Early Recipe)
3 cups blue corn
2 cups water
Ash (a few tablespoons, as needed)
Finely grind dried blue corn, preferably on a very level grinding
stone. Mix 1 cup of water with the cornmeal. Place a few tablespoons
of ash in a second cup of water and stir. Strain the ash water through
a batch of tightly woven grasses to catch the ash. Mix the strained
water with the cornmeal and blend.
In a separate area, light a fire and allow it to burn down to hot
coals. Elevate your rock about 6-8 inches above the fire and heat to
about 700 degrees. You'll know the rock is hot enough when watermelon
seeds brown on the stone.
Dip four unburned fingers (assuming this is your first attempt) into
the mix and quickly swipe the blend over the hot stone, first up and
down, then back and forth. Let it grill for a few seconds, then remove
and roll it as you would tortilla. Roll up the thin bead and serve in
a basket.
This recipe can be adapted to a modern kitchen grill, pan or oven and
is similar to piki bread.