A large part of the Native American diet has depended on the availability of local plants and animals and tribes across different regions relied on diverse food sources. Much of the food obtained was wild and included wild game such as deer, bison, salmon, and rabbit, and wild plants such as cactus, wild rice and berries. As well, Native Americans were also successful in agricultural of a variety of plants. The “three sisters”, known as corn, beans, and squash, were major staples to many tribes. This quarter we highlight one of the Three Sisters – Corn – grown and adapted to many recipes throughout Native America. Specifically, this is a traditional recipe from our Choctaw brothers and sisters. ENJOY!
Banaha Bread is a delicious cornmeal-based food that is great with any meal. Adapted from a recipe by Trista Winnett, Choctaw Nation.
Ingredients
- 6 cups water
- Corn husks/shucks
- 2 cups cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
Directions
- In a large pot, BOIL water over medium to high heat.
- BOIL corn husks/shucks for about 10 minutes.
- Take a several husks/shucks and STRIP a few shucks into strings. Tie two strings together to make longer strings.
- In a separate bowl, MIX all dry ingredients (baking soda, salt, cornmeal, etc.) thoroughly.
- Slowly ADD a little bit of water until the mixture is firm enough to handle easily.
- FORM cornmeal into oval shaped balls (roughly the size of a tennis ball).
- WRAP the balls in corn husk/shucks and tie the ends closed with the corn shuck strings.
- Carefully PLACE wrapped balls into the large pot of boiling water.
- COVER the pot with a lid and COOK for 30-45 minutes over medium to high heat.
- Remove corn shuck covering and serve hot.
Tip: For a little spice, you can add peppers, onions, and peas. Or sweeten up your banaha bread by adding sugar, jam, or berries. Leftovers can be refrigerated and/or heated up.