Post by blackcrowheart on Nov 14, 2005 11:27:44 GMT -5
Huzusuki (Hopi Finger Bread)
1 3/4 C. blue cornmeal, ground medium fine
2 C. water
Bring water to a boil, then reduce heat to low. Gradually add cornmeal to boiling water, stirring constantly. Stir until all cornmeal is mixed in making a very stiff dough. Sthingy bread out onto a plate and serve. This bread is eaten with the thumb and first finger to hold it, and is more of a firm pudding than a typical "bread".
Leftover huzusuki can be crumbled into boiling water, then meat drippings and salt added to form a thick corn soup. By adding still more water, it can become a broth or beverage.
source unknown
1 3/4 C. blue cornmeal, ground medium fine
2 C. water
Bring water to a boil, then reduce heat to low. Gradually add cornmeal to boiling water, stirring constantly. Stir until all cornmeal is mixed in making a very stiff dough. Sthingy bread out onto a plate and serve. This bread is eaten with the thumb and first finger to hold it, and is more of a firm pudding than a typical "bread".
Leftover huzusuki can be crumbled into boiling water, then meat drippings and salt added to form a thick corn soup. By adding still more water, it can become a broth or beverage.
source unknown