Corn comes in many colors, from yellow to blue, red, pink and even black. Among the Navajo, Hopi, and Pueblo Indians, blue corn is considered the best for culinary uses, thought to have superior flavor and nutrition. Among the Navajo, blue corn is traditionally eaten by pregnant women and new mothers. Cornmeal mush was one of the first foods that European settlers learned to make from Native Americans, spreading dishes like this one far beyond their cultural origins. Hot cereal dishes like corn mush are known in cuisines around the world, based on locally-available grains or starches. In Navajo homes today, blue corn mush, also called taa’niil or tanaashgiizh, is often eaten with a side of fry bread.
Recipe Servings: 2
Ingredients
- 1 cup juniper ash
- 4 cups boiling water, separated
- 4 cups blue cornmeal
Directions
- Combine the juniper ash with 1 cup boiling water, straining or sifting the ashes into the water and stirring to mix.
- Add the cornmeal and remaining 3 cups boiling water and stir to combine.
- Boil for 30 minutes, stirring constantly.
- Serve hot.
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