Post by blackcrowheart on Mar 24, 2007 10:37:58 GMT -5
MAIZE AND BERRY BANNOCK Chippewa (6 SERVINGS) THE IMPORTANCE OF MAIZE
OR CORN IN THE NATIVE AMERICAN DIET COULD HARDLY BE OVERSTATED. IT
WAS THEY WHO TAUGHT EUROPEANS COLONISTS TO PREPARE AND RELISH CORN IN
ALL ITS MYRIAD FORMS: HOMINY, GRITS, FRIED MUSH, PANCAKES, HOECAKES,
PONES AND CORN BREADS. I AM USING AN AUTHENTIC CHIPPEWA RECIPE FOR
NATIVE CORN BREAD OR "BANNOCK" (MADE WITHOUT MILK, EGGS,
WHEAT FLOUR OR BAKING SODA/POWDER), SWEETENED WITH HONEY AND DRIED
BERRIES. THIS RECIPE IS QUITE DIFFERENT FROM THE CAKE-LIKE BAKED
CORNBREAD MOST PEOPLE KNOW, BEING MORE SIMILAR TO SOUTHERN HUSH
PUPPIES. THE SLIGHTLY SWEET CORN CAKES ARE BEST WARM, BUT MAKE AN
EXCELLENT TRAIL FOOD TO CARRY ON HUNTING TRIPS.1/2 CUPS WHITE CORN
MEAL *1/2 CUP WATER4 TABLESPOONS WALNUT OR CORN OIL3 TABLESPOONS HONEY
1/2 CUP CHOPPED DRIED BERRIES (OR CRANBERRIES) 3/4 TEASPOON SEA SALT
1/2 CUP CORN OR SUNFLOWER OIL (ENOUGH FOR 2" OIL IN YOUR PAN) -
COMBINE ALL INGREDIENTS IN MIXING BOWL- STIR WELL TO FORM A SMOOTH
THICK BATTER, LET SIT 5 MINS.- PREHEAT APPROXIMATELY 2" OIL IN
HEAVY PAN OVER MEDIUM HEAT- DROP TABLESPOONS OF BATTER INTO HOT OIL-
FLATTEN SLIGHTLY WITH SPATULA WHILE COOKING- FRY UNTIL WELL BROWNED
AND CRISPY, TURNING ONCE- REMOVE WHEN COOKED ON BOTH SIDES -DRAIN TO
REMOVE EXCESS OIL- SERVE WARM OR AT ROOM TEMPERATURE * (DUE TO
VARIATIONS IN CORNMEAL TEXTURE YOU MAY NEED TO ADD A BIT MORE MEAL TO
GET A SUITABLE STIFF BATTER)
OR CORN IN THE NATIVE AMERICAN DIET COULD HARDLY BE OVERSTATED. IT
WAS THEY WHO TAUGHT EUROPEANS COLONISTS TO PREPARE AND RELISH CORN IN
ALL ITS MYRIAD FORMS: HOMINY, GRITS, FRIED MUSH, PANCAKES, HOECAKES,
PONES AND CORN BREADS. I AM USING AN AUTHENTIC CHIPPEWA RECIPE FOR
NATIVE CORN BREAD OR "BANNOCK" (MADE WITHOUT MILK, EGGS,
WHEAT FLOUR OR BAKING SODA/POWDER), SWEETENED WITH HONEY AND DRIED
BERRIES. THIS RECIPE IS QUITE DIFFERENT FROM THE CAKE-LIKE BAKED
CORNBREAD MOST PEOPLE KNOW, BEING MORE SIMILAR TO SOUTHERN HUSH
PUPPIES. THE SLIGHTLY SWEET CORN CAKES ARE BEST WARM, BUT MAKE AN
EXCELLENT TRAIL FOOD TO CARRY ON HUNTING TRIPS.1/2 CUPS WHITE CORN
MEAL *1/2 CUP WATER4 TABLESPOONS WALNUT OR CORN OIL3 TABLESPOONS HONEY
1/2 CUP CHOPPED DRIED BERRIES (OR CRANBERRIES) 3/4 TEASPOON SEA SALT
1/2 CUP CORN OR SUNFLOWER OIL (ENOUGH FOR 2" OIL IN YOUR PAN) -
COMBINE ALL INGREDIENTS IN MIXING BOWL- STIR WELL TO FORM A SMOOTH
THICK BATTER, LET SIT 5 MINS.- PREHEAT APPROXIMATELY 2" OIL IN
HEAVY PAN OVER MEDIUM HEAT- DROP TABLESPOONS OF BATTER INTO HOT OIL-
FLATTEN SLIGHTLY WITH SPATULA WHILE COOKING- FRY UNTIL WELL BROWNED
AND CRISPY, TURNING ONCE- REMOVE WHEN COOKED ON BOTH SIDES -DRAIN TO
REMOVE EXCESS OIL- SERVE WARM OR AT ROOM TEMPERATURE * (DUE TO
VARIATIONS IN CORNMEAL TEXTURE YOU MAY NEED TO ADD A BIT MORE MEAL TO
GET A SUITABLE STIFF BATTER)