1 qt water
1 salt
1 1/2 cup blue cornmeal
1 oil, for frying
Directions
Bring water to a boil in a saucepan, add salt to taste, and whisk in
the cornmeal. Lower the heat and stir the cornmeal for 10 minutes or
until it tastes done. The coarser the meal, the longer it will take.
Pour the cooked cereal onto a cookie sheet or into a bread pan and
set it aside to cool for an hour or so or until firm. Once it has
cooled, slice it into pieces for frying. Fry the slices in butter or
oil in a nonstick pan until lightly crisped on both sides. If this is
to be eaten as a savory, sprinkle a little red chili or paprika on
top just before serving.
This is cooked like cornmeal mush, molded in a bread pan, and then
sliced and fried. It is delicious with a clear corn flavor and odd
purple-blue color. It's good with eggs and bacon, or with butter.
Servings: 6 servings
American Indian Hopi Blue Corn Mush "Savory Way" Recipe brought to you by Recipe Ideas
Categories: Asian; Corn; Indian
The History of Recipes
It is possible to read the history of `recipes` back into ancient history, in truth as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, these, early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to academics are a few clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Continuing our culinary historical journey, there are two interesting cookery books which were published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian food that appears on menues today, but instead recipes for the types of food cooked for the rich and powerful of that period. Over the succeeding few centuries, the wealthy families of Wesstern Europe tried to lay on the most extravagent banquests, and consequentially the best chefs and their recipes were much in demand. Even so, it wasn`t until the 19th century that fine cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, trying out, and publishing recipes to help cooks of their time. When we get to the 20th century, recipe publications are increasing in popularity as a result of better eduction, people having increased free time and having more disposable income. The TV revolution brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this American Indian Hopi Blue Corn Mush _Savory Way_ recipe.
