Post by Okwes on Jun 2, 2006 8:29:10 GMT -5
Traditional Indian Corn Soup
Recipe by:
Loren (Lolly) Greene
1928 - 1999
(The Webmaster's Dad)
Before Indian Corn can be used for Corn Soup it must be thoroughly
dried. The corn is picked in the late fall, the husk pulled back,
then braided into three foot long bunches and hung up in the barn so
the crows can't get at it.
Before Indian Corn (which is white :-) can be cooked into corn soup,
it must first be put through a process called "lying:. Lye is an
extremely strong acid found in hardwood ashes. This is what the
traditional Indians used as it was abundant from their campfires.
This lying process softens the outer shell somewhat and allows the
two black eyes found on each kernel of corn to be washed off after
cooking. There are very few Indians adept at preparing the dried
white corn in this manner. The amount of wood ashes to be boiled with
the corn is a very tricky task to accomplish properly. Too much lye
will destroy the corn and too little will not do the job.
Therefore we leave this to the "lyers" of the tribe. The corn is
boiled with the hardwood ashes and water for about two hours. Then it
is washed to remove the eyes or hulls and to rinse the corn free of
lye. The Tuscarora reservation has three or four "lyers" who perform
the difficult and messy task of "lying". A "lyer" will do a large
amount of corn in a day depending on how many orders she has to do
for the tribal members. I get my "lyed" corn from Mrs. Norton Rickard
of Blacknose Spring Road. Usually I order five quarts at $3.00 per
quart. I then divide it into three parts. I will freeze two of them
and cook one part...about a quart and one half.
Traditional Indian Corn Soup
Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart
pot. Fill with water 3/4 full and cover. Bring to a boil and keep at
a rolling boil for 1 1/2 hours, corn should open full. You may want
to cook corn a while longer . If the corn is not fully open, stir
occasionally. Do not let it stick to the bottom of the pan.
While the corn is cooking, cut up 1 1/2 lbs of pork shoulder butt
steaks into 3/4" square pieces. Do the same with 3/4 lbs of salt
pork. Place meat in a separate pan and boil for 1 hour. Water should
cover pork 4" or so. Add if necessary...you will need this for stock.
After the corn opens to your satisfaction or two hours maximum,
remove from stove and pour through strainer. Do not rinse corn. Rinse
out pot and put corn back into pot. Add the cooked pork along with
the stock.
Open three 1 lb cans of dark red kidney beans and add.
Rinse cans, add water to cover mixture 3 inches or so. Boil mixture
for another 1 1/2 to 2 hours, adding water in necessary. Stir
occasionally, do not let it stick to the bottom of the pot.
Serve in individual bowls, season with salt and pepper after serving.
Best if eaten with homemade, warm yeast bread and freshly churned
butter.
©1999 Tuscarora and Six Nations Websites
Recipe by:
Loren (Lolly) Greene
1928 - 1999
(The Webmaster's Dad)
Before Indian Corn can be used for Corn Soup it must be thoroughly
dried. The corn is picked in the late fall, the husk pulled back,
then braided into three foot long bunches and hung up in the barn so
the crows can't get at it.
Before Indian Corn (which is white :-) can be cooked into corn soup,
it must first be put through a process called "lying:. Lye is an
extremely strong acid found in hardwood ashes. This is what the
traditional Indians used as it was abundant from their campfires.
This lying process softens the outer shell somewhat and allows the
two black eyes found on each kernel of corn to be washed off after
cooking. There are very few Indians adept at preparing the dried
white corn in this manner. The amount of wood ashes to be boiled with
the corn is a very tricky task to accomplish properly. Too much lye
will destroy the corn and too little will not do the job.
Therefore we leave this to the "lyers" of the tribe. The corn is
boiled with the hardwood ashes and water for about two hours. Then it
is washed to remove the eyes or hulls and to rinse the corn free of
lye. The Tuscarora reservation has three or four "lyers" who perform
the difficult and messy task of "lying". A "lyer" will do a large
amount of corn in a day depending on how many orders she has to do
for the tribal members. I get my "lyed" corn from Mrs. Norton Rickard
of Blacknose Spring Road. Usually I order five quarts at $3.00 per
quart. I then divide it into three parts. I will freeze two of them
and cook one part...about a quart and one half.
Traditional Indian Corn Soup
Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart
pot. Fill with water 3/4 full and cover. Bring to a boil and keep at
a rolling boil for 1 1/2 hours, corn should open full. You may want
to cook corn a while longer . If the corn is not fully open, stir
occasionally. Do not let it stick to the bottom of the pan.
While the corn is cooking, cut up 1 1/2 lbs of pork shoulder butt
steaks into 3/4" square pieces. Do the same with 3/4 lbs of salt
pork. Place meat in a separate pan and boil for 1 hour. Water should
cover pork 4" or so. Add if necessary...you will need this for stock.
After the corn opens to your satisfaction or two hours maximum,
remove from stove and pour through strainer. Do not rinse corn. Rinse
out pot and put corn back into pot. Add the cooked pork along with
the stock.
Open three 1 lb cans of dark red kidney beans and add.
Rinse cans, add water to cover mixture 3 inches or so. Boil mixture
for another 1 1/2 to 2 hours, adding water in necessary. Stir
occasionally, do not let it stick to the bottom of the pot.
Serve in individual bowls, season with salt and pepper after serving.
Best if eaten with homemade, warm yeast bread and freshly churned
butter.
©1999 Tuscarora and Six Nations Websites