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NativeTech: Indigenous Food and Traditional Recipes
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Category : Grains & Breads       Region : Southwest ~ California       Rating : 1
Miwok acorn mush

Contributor : Miwok98

Tribal Affiliation : Miwok, california

Orgin of Recipe : Mum

Type of Dish : All Indigenous Ingredients

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Ingredients

  • acorns
  • Tightly woven basket(or sauce pan)
  • Sea water
  • Really hot rocks(if using basket)
  • Mortar and pestle(stone)
  • Water
  • A lot of hard work

Directions

First you start by drying the acorns for a season or better even for one year.
After that you have to crack them open with a large mortar and pestle to get the acorn meat.Once youve got the acorn meat out you have to wash them and get the red husk out.We did this by using a winnowing basket to seperate the husks otherwise its like eating the chewy hard part of popcorn.
once theyre sepperated you have to pound the acorns in the mortar into a meal.
Then we used to take them to the shore and wash them in sea water to take their toxic tannin acid out.of course you can just soak them and wash them at home for 8 hours.
After that you put them in the tightly woven basket and put hot rocks in it with a bit of water to make a paste.it will then thicken.these days you can use a sauce pan!
Enjoy your finished acorn mush

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