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
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 RECIPE | NATIVE AMERICAN HERITAGE MONTH
Native American Recipes Playlist:
Buy the Vegan Dim Sum Cookbook:
If you want to support the channel please visit my Patreon:
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
“We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”
Sleepy Fish - Just Put Up Some String Lights Music by Mr. Jello - Passion Fruit -
Blue Corn Tamales by Kyle Pacheco
Food Demo - Blue Corn Tamales | FDIHB
Grace Tracy, Marketing Culture Liaison, demostrates how to make Blue Corn Tamales at PICH's Spring Festival at Nahata'Dziil held on April 25th, 2017
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
guitar_percussion.wav by bangcorrupt is licensed under CC BY-NC 3.0
Hopi Blue Corn Nixtamal and Masa
1 lb Hopi Blue Corn @bartonspringsmill
NIXTAMAL 4Q water 1 tsp cal
35 min boiling + 12 hours resting in cal water
MASA all corn 1/4 cup water 1 tsp salt 1 tbsp sugar 2 tbsp avocado oil [Robot Coupe Blixer 3]
These. Tortillas. Are. The. Best. I ever. Tasted.
The most flavorful corn tortillas in my life. Better than anything I had ever tasted before, even at authentic Mexican restaurants. Because they are freshly made at home. Having a stone mill or a powerful food processor (like Blixer) is, unfortunately, critical.