By Claude Chavis
This series of articles will share information on Native
American cooking, culture, folklore, games, history, and technology. Technology will include subjects such as
basketry, farming, flint knapping, and pottery.
The series will also share recipes for a more “traditional” diet that
have been adapted for the modern cook.
Our first recipe is one that is
common to Native Americans, Corn Soup.
This recipe is often attributed to the tribes of the Iroquois
Confederacy, including the Cayuga, Mohawk, Oneida, Onondaga, Seneca, and
Tuscarora. Two versions are included –
one traditional and one modern.
Traditional “Corn Soup” starts with
thoroughly dried corn. The corn is picked in the late fall, the husk pulled
back, then braided into three foot long bunches and hung up inside to dry.
Once dried, the corn is put through a process
called "lying.” Lye is a strong
chemical that can be made by boiling hardwood ashes (potash). The corn is boiled with the lye for about two
hours.
Boiling the corn with lye softens the outer
shell and allows the two black eyes found on each kernel of corn to be washed
off after cooking. This is a tricky process - too much lye will destroy the
corn and too little will not do the job.
The end product is “lyed” corn or as we in the South know it – hominy.
Traditional Indian Corn Soup attributed to
Loren (Lolly) Green.
- Wash 1 1/2 quarts of "lyed" corn and
put into 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 to 2 hours. Do not let it stick
to the bottom of the pan.
- While the corn is cooking, cut up 1 1/2 lbs of
pork shoulder butt steaks and ¾ pound of salt pork (fatback) into ¾”
square pieces. Boil meat in a separate pot with plenty of water. Add more water if necessary, since you
will use this for stock.
- After the corn cooks to your satisfaction (two
hours maximum), remove from stove and strain. Do not rinse corn. Rinse out
pot and put corn back into pot. Add the cooked pork along with the stock.
- Add three 1 lb cans of dark red kidney
beans. 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.
Serve in individual bowls, season with salt and pepper after
serving. Best if eaten with warm yeast bread and freshly churned butter.
Simplified Indian Corn Soup attributed to Claude “Turtle
Dreaming” Chavis.
- Brown a pound of bacon and/or fatback in a
skillet. Drain on paper towel and
then crumble into a large stockpot.
- Add entire contents of 4 cans of white hominy
corn and 3 cans of Red Kidney Beans. If desired, chopped onions can be
added.
- Add salt and pepper to taste, cover and simmer
for 1 to 2 hours, adding water if necessary.
Serve with cornbread or corn fritters. Some people find this recipe bland but you
can crank if up with some hot sauce or hot peppers.
If you have a favorite traditional recipe or story that you
would like to share, please send it to Claude Chavis, 109 James Drew Court, Charlotte, NC 28270, or email boda1949@gmail.com.
