American Indian Hopi Blue Corn Mush "Savory Way" Recipe

Ingredients

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


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Later on, in Roman times around 25BC a man called Apicius assembled a collection of scripts describing recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, main meal and desserts, something we still use today. This early Roman chef describes how the Roman chefs used a wide range of herbs, including a few you will know like thyme, rue and asafoetida.

Later on in the 1400s, the Crusaders brought back many foods, spices and herbs from the East, such as parsley, basil and rosemary. These new culinary innovations created an explosion in recipe books, most of which still exist in private libraries.

The introduction of the TV brought us cooking programs and the spin-off recipe books.

And that brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on this web site.

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