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Category : Grains & Breads
Region : Northeast ~ Great Lakes
Rating : 1
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Kahnawake Mohawk Cornbread (Kanhata Rokhonwe - The Real Bread)
Contributor : teharatats
Tribal Affiliation : Kahnawake Mohawk, Montour Family
Orgin of Recipe : Grandmother, Mother, Aunts
Type of Dish : All Indigenous Ingredients
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Ingredients
- equal amounts masa harina/oats 1# ea
- 1 can red kidney beans 15oz can
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Directions
Boil water in a large pot
In another pot/kettle boil more water
Mix drained beans, oats and corn (harina) dry in a bowl
Slowly add boiling water from the kettle mixing and adding more water...
Do not scream if you use hands to mix - very untraditional!
Until you have a very thick dough
Form large balls 3-4 inches diameter and squash a little so they are not spherical anymore
Drop into large boiling pot and cook until they float - let them float for about 10 minutes more then spoon out to drain
Best served hot (cut up) with steak and gravy - we ate this every Sunday and my mother (who lives on Kahnawake) taught all 5 of her kids how to make this, along with corn soup
Leftover, it's great sliced and fried (bacon fat is best) and served with salsa, catsup, maple syrup, you name it
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