Traditional Native Indian Corn soup originated from the Corn producing Areas of America ..especially from the Native Indians (Seneca Tribe) where corn was available in abundant... This is a traditional soup recipe made with Corn and Salted Pork ...
Cuisine : Native American or Indians (Seneca Tribe) | Traditional Name : O'no kwa Indian Corn Soup | Total Cook Time : 4 hrs (approx)
Recipe :
The Above video can be Downloaded for leisure viewing here :
http://www.filesonic.com/file/2184438384
or
http://freakshare.com/files/9has0x8z/American-Indian-Corn-Soup-Recipe.avi.html
Ingredients :
Preparation Guide :
Step 1 : Lye the corns to remove the Husks (optional)
Add the Corns in a kettle and Mix them with ash . Add 6 cups of Water to it and bring it to boil ... This process is called lyeing to remove the husks from the white corn . by this the black eye like structures gets removed and makes it more edible. Lye is an extremely strong acid found in hardwood ashes. This is what the traditional Indians used as it was abundant from their campfires. This lying process softens the outer shell somewhat and allows the two black eyes found on each kernel of corn to be washed off after cooking. There are very few Indians adept at preparing the dried white corn in this manner. You can also buy Lyed corns if you like or you feel you cannot do this step .
Step 2 : Wash the Corns
Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot. Fill with water 3/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/2 hours, corn should open full. You may want to cook corn a while longer . If the corn is not fully open, stir occasionally. Do not let it stick to the bottom of the pan.
Step 3: Prepare the Pork
While the corn is cooking, cut up 1 1/2 lbs of pork shoulder butt steaks into 3/4" square pieces. Do the same with 3/4 lbs of salt pork. Place meat in a separate pan and boil for 1 hour. Water should cover pork 4" or so. Add if necessary...you will need this for stock.
Step 4: Mix the Ingredients
After the corn opens to your satisfaction or two hours maximum, remove from stove and pour through strainer. Do not rinse corn. Rinse out pot and put corn back into pot. Add the cooked pork along with the stock.Add chili pods, oregano, salt, pepper and other stuff except the red kidney beans
Step 5: Add the Red Kidney Beans
Open three 1 lb cans of dark red kidney beans and add.
Rinse cans, add water to cover mixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding water in necessary. Stir occasionally, do not let it stick to the bottom of the pot.
Step 6: Serve
Serve in individual bowls, season with salt and pepper after serving. Best if eaten with homemade, warm yeast bread and freshly churned butter.
Cuisine : Native American or Indians (Seneca Tribe) | Traditional Name : O'no kwa Indian Corn Soup | Total Cook Time : 4 hrs (approx)
Recipe :
The Above video can be Downloaded for leisure viewing here :
http://www.filesonic.com/file/2184438384
or
http://freakshare.com/files/9has0x8z/American-Indian-Corn-Soup-Recipe.avi.html
Ingredients :
3 cups dried corn
12 cups water
1 1/2 lb. cubed pork (or beef)
1 lb Dark Red Kidney Beans
1 diced onion
1 clove minced garlic
6 crushed red chili pods
1/2 tsp. oregano
3 tsp. salt
1/2 tsp. black pepper
Ash ( For Lyeing)
Preparation Guide :
Step 1 : Lye the corns to remove the Husks (optional)
Add the Corns in a kettle and Mix them with ash . Add 6 cups of Water to it and bring it to boil ... This process is called lyeing to remove the husks from the white corn . by this the black eye like structures gets removed and makes it more edible. Lye is an extremely strong acid found in hardwood ashes. This is what the traditional Indians used as it was abundant from their campfires. This lying process softens the outer shell somewhat and allows the two black eyes found on each kernel of corn to be washed off after cooking. There are very few Indians adept at preparing the dried white corn in this manner. You can also buy Lyed corns if you like or you feel you cannot do this step .
Step 2 : Wash the Corns
Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot. Fill with water 3/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/2 hours, corn should open full. You may want to cook corn a while longer . If the corn is not fully open, stir occasionally. Do not let it stick to the bottom of the pan.
Step 3: Prepare the Pork
While the corn is cooking, cut up 1 1/2 lbs of pork shoulder butt steaks into 3/4" square pieces. Do the same with 3/4 lbs of salt pork. Place meat in a separate pan and boil for 1 hour. Water should cover pork 4" or so. Add if necessary...you will need this for stock.
Step 4: Mix the Ingredients
After the corn opens to your satisfaction or two hours maximum, remove from stove and pour through strainer. Do not rinse corn. Rinse out pot and put corn back into pot. Add the cooked pork along with the stock.Add chili pods, oregano, salt, pepper and other stuff except the red kidney beans
Step 5: Add the Red Kidney Beans
Open three 1 lb cans of dark red kidney beans and add.
Rinse cans, add water to cover mixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding water in necessary. Stir occasionally, do not let it stick to the bottom of the pot.
Step 6: Serve
Serve in individual bowls, season with salt and pepper after serving. Best if eaten with homemade, warm yeast bread and freshly churned butter.
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