Red sumac—also known as staghorn sumac, three-leafed sumac, squawbush, and skunk brush—is native to the American Southwest. Red sumac berries, called chil'chin in the Navajo language, also are called lemonade berry in the Southwest. Harvested for culinary use, cleaned berries are sun-dried before being ground into a powder. Powdered sumac berries are most often used in Navajo cuisine for two things: a steeped beverage, similar to a tea, and this sumac berry pudding. Thickened with flour and sweetened with sugar, this traditional Navajo delicacy is still made in home kitchens today.
Recipe Servings: 6
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Directions
- Bring 4 cups of water to a boil in a large pot. Continue to boil.
- Place 4 cups of cool water in a large mixing bowl.
- Add the chil'chin to bowl and mix to combine.
- Whisk in the flour and stir until thoroughly mixed.
- Slowly add the chil'chin mixture to the pot of boiling water. Whisk.
- Continuing to whisk and add the sugar.
- Continue to stir until the pudding thickens.
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