Post by blackcrowheart on Jan 21, 2008 11:33:11 GMT -5
Hulled Corn Soup
The name for this may be translated as "corn not quite ripe yet soup." This
is a favourite dish with the Iroquois both at the longhouse and at social
gatherings. The corn is taken when it has become quite firm, but not yet
perfectly ripe; it is then boiled with ashes, hulled and washed, boiled for half an
hour and washed again, much the same as for corn bread. Next, according to
one popular recipe, it is placed along with meat, game, or with green beans in
the pod, boiled slowly for about two hours, then seasoned to taste. Mrs. John
Williams of Caughnawaga mentioned the use of hulled corn boiled with beans
and meat. A Mohawk name for this is ona'sdo.
By another method, the hulled corn, after being duly prepared is thrown into
the mortar along with a little water and crushed slightly. It is then placed
in a pot or kettle, some water added, also berries and a little sugar, after
which it is boiled until done. With the berries added it makes a very
palatable dish. It is frequently used at festivals, such as the Big Green Corn
Dance.
Corn Soup with Nut Meats
Nut meats of various kinds may be added to corn soup. Beechnuts were given by
a Tonawanda informant as a popular ingredient there, also dried apples. The
kernels are pounded in the mortar, sifted, and added to the soup, which is
stirred from time to time and seasoned with salt and pepper.
Corn Soup with Nut Meats
Sunflower seeds are pounded and sifted to fine meal. Soup of ripe corn and
beans is prepared in the usual way. The sunflower meal is added, forming a very
rich soup. This is also seasoned according to taste.
The name for this may be translated as "corn not quite ripe yet soup." This
is a favourite dish with the Iroquois both at the longhouse and at social
gatherings. The corn is taken when it has become quite firm, but not yet
perfectly ripe; it is then boiled with ashes, hulled and washed, boiled for half an
hour and washed again, much the same as for corn bread. Next, according to
one popular recipe, it is placed along with meat, game, or with green beans in
the pod, boiled slowly for about two hours, then seasoned to taste. Mrs. John
Williams of Caughnawaga mentioned the use of hulled corn boiled with beans
and meat. A Mohawk name for this is ona'sdo.
By another method, the hulled corn, after being duly prepared is thrown into
the mortar along with a little water and crushed slightly. It is then placed
in a pot or kettle, some water added, also berries and a little sugar, after
which it is boiled until done. With the berries added it makes a very
palatable dish. It is frequently used at festivals, such as the Big Green Corn
Dance.
Corn Soup with Nut Meats
Nut meats of various kinds may be added to corn soup. Beechnuts were given by
a Tonawanda informant as a popular ingredient there, also dried apples. The
kernels are pounded in the mortar, sifted, and added to the soup, which is
stirred from time to time and seasoned with salt and pepper.
Corn Soup with Nut Meats
Sunflower seeds are pounded and sifted to fine meal. Soup of ripe corn and
beans is prepared in the usual way. The sunflower meal is added, forming a very
rich soup. This is also seasoned according to taste.