Side Pannel
Indian Hominy
Ingredients List
- 2 c Dried corn kernels
- 10 c Water
- 1 c Culinary ash -=OR=-
- 2 tb Baking soda
Directions
Soak the dried corn overnight in a bowl filled with the cold water. The
following day, put the corn and water into an enameled pot. (Because the
culinary ash reacts with metal, hominy must be processed in an enameled
pot) Cover and bring to a boil over hight heat. When the water begins to
boil, stir in the culinary ash. At this point, the ash will intensify the
color of the kernels. Cover and reduce heat. Simmer over low heat for about
5 1/2 hours, until the hulls are loose and the corn returns to its original
color. Stir occasionally and replenish with enough water to cover the corn
when necessary, or it will dry out and burn on the bottom. Under cold
running water, rub corn between fingers to remove hulls, which should be
discarded. Drain corn in a colander. To dry hominy in the traditional
manner, spread the cooked and hulled corn on an open weave basket or screen
and place in full sun, turning the kernels every few hours, until
completely dry. Alternatively, place the kernels on a sheet pan in a gas
oven with the pilot light on, or in an electric oven on the lowest setting,
turning every few hours until dry. (Check by breaking open a kernel: If
there is any moisture inside, keep drying.) Once propery dried, hominy will
keep almost indefinitely without spoilage. ***NOTE*** Culinary ash is made
from burning the wood of certain trees until there is only ash left. Many
types of trees and bushes found in the Southwest can be used; the Navajos
use juniper primarily and the Hopis use green plants such as suwvi or
chamisa bushes. The green twigs, when burned, produce an ash with a high
mineral content. When used in cooking, it increases the food's nutritional
value. When culinary ash is mixed with boiling water and corn,the alkaline
level in the ash reacts with the corn and changes it to a more intense
color. After the water has cooled, the corn changes again - to something
close to its original color. If you live in an area where culinary ash is
difficult to obtain, baking soda can be used as a substitute, although it
doesn't have the high nutritional content of ash. Substitute 2 tablespoons
baking soda for 1 cup ash.
following day, put the corn and water into an enameled pot. (Because the
culinary ash reacts with metal, hominy must be processed in an enameled
pot) Cover and bring to a boil over hight heat. When the water begins to
boil, stir in the culinary ash. At this point, the ash will intensify the
color of the kernels. Cover and reduce heat. Simmer over low heat for about
5 1/2 hours, until the hulls are loose and the corn returns to its original
color. Stir occasionally and replenish with enough water to cover the corn
when necessary, or it will dry out and burn on the bottom. Under cold
running water, rub corn between fingers to remove hulls, which should be
discarded. Drain corn in a colander. To dry hominy in the traditional
manner, spread the cooked and hulled corn on an open weave basket or screen
and place in full sun, turning the kernels every few hours, until
completely dry. Alternatively, place the kernels on a sheet pan in a gas
oven with the pilot light on, or in an electric oven on the lowest setting,
turning every few hours until dry. (Check by breaking open a kernel: If
there is any moisture inside, keep drying.) Once propery dried, hominy will
keep almost indefinitely without spoilage. ***NOTE*** Culinary ash is made
from burning the wood of certain trees until there is only ash left. Many
types of trees and bushes found in the Southwest can be used; the Navajos
use juniper primarily and the Hopis use green plants such as suwvi or
chamisa bushes. The green twigs, when burned, produce an ash with a high
mineral content. When used in cooking, it increases the food's nutritional
value. When culinary ash is mixed with boiling water and corn,the alkaline
level in the ash reacts with the corn and changes it to a more intense
color. After the water has cooled, the corn changes again - to something
close to its original color. If you live in an area where culinary ash is
difficult to obtain, baking soda can be used as a substitute, although it
doesn't have the high nutritional content of ash. Substitute 2 tablespoons
baking soda for 1 cup ash.
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