Post by Okwes on Dec 27, 2005 18:21:56 GMT -5
Someviki (Hopi Cornbread-Tamale)
5 rounded T. culinary ash (chamisa preferred)
1 C. finely ground blue cornmeal
3/4 C. granulated sugar
5 1/2 C. boiling water
30 corn husks that have been soaked in very hot water for 10-15 minutes
Mix ashes with 1 1/2 cups boiling water and set aside. Measure cornmeal
and sugar into a bowl. Add 4 cups of boiling water to dry ingredients,
stirring constantly. Pour a cup or more of ash water through a strainer into
dough, until dough is distinctly blue in color. Put 2 heaping tablespoons of
dough on each corn husk and fold husks around dough, sides first and then
ends. Secure with string made from corn husks. Drop husk-wrapped dough into
a large pot of boiling water. Cover and simmer for 20-25 minutes, and drain.
If culinary ash is not available, add some blue food coloring instead of ash
to 1 1/2 cups of boiling water, then follow directions as for ash water.
source unknown
5 rounded T. culinary ash (chamisa preferred)
1 C. finely ground blue cornmeal
3/4 C. granulated sugar
5 1/2 C. boiling water
30 corn husks that have been soaked in very hot water for 10-15 minutes
Mix ashes with 1 1/2 cups boiling water and set aside. Measure cornmeal
and sugar into a bowl. Add 4 cups of boiling water to dry ingredients,
stirring constantly. Pour a cup or more of ash water through a strainer into
dough, until dough is distinctly blue in color. Put 2 heaping tablespoons of
dough on each corn husk and fold husks around dough, sides first and then
ends. Secure with string made from corn husks. Drop husk-wrapped dough into
a large pot of boiling water. Cover and simmer for 20-25 minutes, and drain.
If culinary ash is not available, add some blue food coloring instead of ash
to 1 1/2 cups of boiling water, then follow directions as for ash water.
source unknown