|
|
|
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
|
|
|
|
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
|
|
|
|
If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.
|
|
This site is hosted by NativeWeb. Your donations to Nativeweb help them to promote Indigenous resources, inform the public about Indigenous cultures and issues, and to facilitate communications between Indigenous peoples and organizations supporting their goals and efforts. Please see their donation page to find out ways you can help.
|
