Post by blackcrowheart on Mar 24, 2007 10:31:50 GMT -5
Puberty Corn Cake
This beautiful tribal bread is still made in the traditional manner during
reservation ceremonies to honor a young woman, as well as for other special
family occasions. I had heard stories from participants of how this ash bread
was prepared and shared, and so I was pleased to find written directions by
Carolyn Niethammer in her American Indian Food and Lore (Macmillan, 1974). Ash
breads like this were standard fare for all the nomadic tribes, usually small
three-inch round cakes, fashioned from a stiff dough and placed in a pit
with hot embers, then covered with more ashes and hot coals. The cake is often
as much as five feet across and eight inches thick. It is baked overnight
while the family sings and dances. The first piece is cut from the center to be
shared among the lead singers. Sprouted oat flour is sometimes used instead of
panocha (sprouted wheat) flour. Today, most bakers pour the batter into a
foil-lined and foil-topped baking pan and bake the cake slowly in a 200 degree
oven until firm.
Makes 1 very large round bread
2 pounds fine-grind yellow or white 'ak'11n dich'7zhii, preferably
stone-ground
1 cup panocha 'ak'11n
1 pound dark raisins
6 cups boiling t0
1 1/2 to 2 pounds fresh or dried d1'1t'22', soaked for 2 hours in water
'ak'11n dich'7zhii, for sprinkling
1. Dig a hole in the ground for the fire; it must be larger than the diameter
of the cake and at least 6 inches deep. Build a wood fire in the depression
and let it burn until it falls to ashes and embers.
2. In a large bowl, combine the cornmeal, panocha flour, raisins, and boiling
water, and stir to break up any lumps. Cool. Remove the embers and ashes to
make a clean space for the bread. Line the pit with several overlapping and
crisscrossed layers of wet corn husks. Pour the cornmeal mixture into the
lined pit and sprinkle with cornmeal. (Native bakers bless the cake at this time
by sprinkling prayer-meal from east to west, then south to north, then toward
the sun). Cover with more wet corn husks and top with a thick layer of wet
newspapers or cardboard. Cover completely with 3 inches of damp earth. Build
another wood fire on top of the earth and keep it going for 8 hours.
3. Remove the layers of ashes, earth, newspaper, and corn husks; the cake
will be solid. Remove the corn husks before placing in a basket and serve.
From:
Breads of the Southwest: Recipes in the Native American, Spanish, and
Mexican Traditions, by Beth Hensperger. 1997: Chronicle Books: San Francisco, CA
This beautiful tribal bread is still made in the traditional manner during
reservation ceremonies to honor a young woman, as well as for other special
family occasions. I had heard stories from participants of how this ash bread
was prepared and shared, and so I was pleased to find written directions by
Carolyn Niethammer in her American Indian Food and Lore (Macmillan, 1974). Ash
breads like this were standard fare for all the nomadic tribes, usually small
three-inch round cakes, fashioned from a stiff dough and placed in a pit
with hot embers, then covered with more ashes and hot coals. The cake is often
as much as five feet across and eight inches thick. It is baked overnight
while the family sings and dances. The first piece is cut from the center to be
shared among the lead singers. Sprouted oat flour is sometimes used instead of
panocha (sprouted wheat) flour. Today, most bakers pour the batter into a
foil-lined and foil-topped baking pan and bake the cake slowly in a 200 degree
oven until firm.
Makes 1 very large round bread
2 pounds fine-grind yellow or white 'ak'11n dich'7zhii, preferably
stone-ground
1 cup panocha 'ak'11n
1 pound dark raisins
6 cups boiling t0
1 1/2 to 2 pounds fresh or dried d1'1t'22', soaked for 2 hours in water
'ak'11n dich'7zhii, for sprinkling
1. Dig a hole in the ground for the fire; it must be larger than the diameter
of the cake and at least 6 inches deep. Build a wood fire in the depression
and let it burn until it falls to ashes and embers.
2. In a large bowl, combine the cornmeal, panocha flour, raisins, and boiling
water, and stir to break up any lumps. Cool. Remove the embers and ashes to
make a clean space for the bread. Line the pit with several overlapping and
crisscrossed layers of wet corn husks. Pour the cornmeal mixture into the
lined pit and sprinkle with cornmeal. (Native bakers bless the cake at this time
by sprinkling prayer-meal from east to west, then south to north, then toward
the sun). Cover with more wet corn husks and top with a thick layer of wet
newspapers or cardboard. Cover completely with 3 inches of damp earth. Build
another wood fire on top of the earth and keep it going for 8 hours.
3. Remove the layers of ashes, earth, newspaper, and corn husks; the cake
will be solid. Remove the corn husks before placing in a basket and serve.
From:
Breads of the Southwest: Recipes in the Native American, Spanish, and
Mexican Traditions, by Beth Hensperger. 1997: Chronicle Books: San Francisco, CA