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
Neeshjízhii
Neeshjízhii is steam corn stew and a comfort food for us with lamb, mutton or goat. In this recipe I added pinto beans, one of my mom’s favorites. The second recipe is blue corn fry bread. Happy New Year. ????
Fancy Navajo Blue Corn Scones Recipe
Today I am sharing a fun and easy recipe for Fancy Blue Corn Scones. They are so yummy and delicious to make. The full recipe can be found here.
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How to make blue corn mush
Here's a fast guide on how to make blue corn mush. Blue corn mush is a common food item in the Native American culture. This was apart of our healthy eating promotion at The Native American Research Center at the University of Arizona.
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.
Blue Cornmeal Pancakes
1 cup blue cornmeal 1/3 cup maple syrup 2 eggs (or chia eggs*) 1 tsp baking powder 2/3 cup water
*A chia egg is made by mixing 1 Tbsp. chia seeds with 1 Tbsp. water and letting it gel for 5 minutes.
Mix all ingredients Grease griddle with sunflower oil and cook on medium heat Enjoy!
(Yes, I'm a nerd that puts the syrup IN the pancakes instead of on them. They are sweet and delicious and way less messy.)
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