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. ????
Taa’niil - Blue Mush
Taa’niil is a simple and healthy meal passed through many generations of our people. It’s our turn to teach our children and grandchildren as well. There are various ways to prepare it, and it has other names such as tanaashgiizh or tóshchíín. Whatever your family teaches you is always the best way. Bídahooł’aah. ❤️???? #staysweet #staysafe #nihizaadnihiłnilí
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
K’íneeshbízhii Taa’niil - Blue Mush with Dumplings
I can finally share this with you all now that we’ve received the first snow. :) Make this simple but valuable dish with your family. Łikan.
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.
Bááh Dá’áka’í - Cookies with Blue Corn and Sumac
Bááh Dá’áka’í is what our grandma called those sugary butter cookies that came in tin cans during the holidays when we were little. Bááh Dá’áka’í can also be any type of cookie or cracker. In this 2-in-1 video, I’m showing my own modern twist on chiiłchin and naadáá’ dootł’izhí. Let your children and grandkids have fun making these. ???????? #ÁdaaHááhNiidzin #Yoo’íDine’é #StayHome #StaySweet #Stay Safe