1 c blue cornmeal 2 ts baking powder 1 ts salt 1 ts solid vegetable shortening 1/3 1/2 cup milk Mix the blue cornmeal, baking powder and salt thoroughly in a bowl. Add the shortening and work the ingredients together with a pastry cutter or fork until the mixture resembles coarse meal. Add enough milk to make a batter of medium consistency, not too thick or too thin. Drop batter by teaspoonfuls on top of stew or chil in a pot. Cover the pot tightly and steam the dumplings for 15 minutes. DON'T PEEK!! The stew or chile should be kept simmering over medium-low heat during this process. After 15 minutes, remove lid and serve the stew or chili with the dumplings. Contributor: Chile Pepper Magazine, MM format by Roy Olsen -----
How To make Blue Corn Dumplings's Videos
Corn meal dumplings .
Recipe .
Blue Corn Tamales: Kinship in the Kitchen
A short video about kinship and the traditional values held in the kitchen. Made for a digital storytelling workshop, Unlocking Your Narrative. Women from the NACA Inc family came together for an instructional video, soon found joy and kinship in the kitchen.
Navajo Grandma Makes Tóshchíín / Blue Corn Mush
Navajo Grandma uses the skills she taught in her corn grinding, and juniper ash videos to make delicious Tóshchíín blue corn mush.
Link for Blue Corn and Juniper Bundle
Blue Corn Mush Recipe 3 1/2 cups water 1 cup roasted blue cornmeal 1 tsp juniper ash
*Juniper Ash / Gad Bit'eesh *Blue Corn
Navajo Blue Corn Mush
Comment! Share! Like us on Facebook, Navajo in the City! Aunt Katherine burned some juniper to produce ash for the Blue Corn Mush. Mix 1/2 cup of water and 2 tblsp of ash; take out large black pieces. Set pot of cold water on heat, then add the water and ash mixture. Add two heaping handful of blue corn. Stir often to prevent lumps. Cook about 15 minutes until the consistency is nice and smooth. If it’s too thick, slowly add more water. Some people like it plain, some add salt, and some add sugar.
How do you like yours?
Blue Corn Tamales by Kyle Pacheco
Nico Albert, Cherokee Chef - Black Bean Soup with Blue Corn Dumplings (Kitchen Traditions)
Join the very talented Nico Albert (Cherokee Nation) as she prepares one of her favorite traditional southeastern dishes, and shares how she incorporates her Cherokee heritage into her cooking. Nico is a self-taught chef, caterer, and student of traditional Indigenous cuisines based in Tulsa, Oklahoma.
Nico’s thoughts on food sovereignty
Nico's succotash recipe
Kitchen Traditions is presented by
Production by Summerhead Creative
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