Warning: session_start(): Cannot send session cookie - headers already sent by (output started at /home/nativetech/public_html/recipes/theader.php:2) in /home/nativetech/public_html/recipes/theader.php on line 3

Warning: session_start(): Cannot send session cache limiter - headers already sent (output started at /home/nativetech/public_html/recipes/theader.php:2) in /home/nativetech/public_html/recipes/theader.php on line 3
NativeTech: Indigenous Food and Traditional Recipes
NativeTech Home Page     |     FOOD & RECIPE INDEX     |     SEARCH BY CATEGORY OR TRIBE     |     Contact Us
Recipe Categories

Beverages & Teas (31)
Fruit & Berries (21)
Grains & Breads (109)
Plants & Vegetables (89)
Seeds & Nuts (6)
The Bird (18)
The Fish (55)
The Four Legged (98)
Un-Categorizable (21)
with Commodity Foods (8)

Regions

Northeast ~ Great Lakes (124)
Northwest (82)
Plains ~ Plateau (46)
Southeast ~ Prairie (100)
Southwest ~ California (76)
Unknown (28)

Type of Dish

All Indigenous Ingredients (102)
Contemporary & Traditional (190)
Today's Native Dishes (164)

Alphabetical Index

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Category : Seeds & Nuts       Region : Southwest ~ California       Rating : 5
Acorn Mush

Contributor : Added by Administrator

Tribal Affiliation : Passamaquoddy

Orgin of Recipe : Offered by Cindy ...who notes the recipe has Miwok origins.

Type of Dish : All Indigenous Ingredients

Printer Friendly View

Click Thumbnail
to Enlarge

Ingredients

  • Black oak acorns
  • Water
  • Cooking basket
  • Fire pit
  • Hot rocks
  • Tongs

Directions

Harvest the acorns in the fall, dry well
Shell and pick off the red skin on the acorn (like a peanut skin)
Find a nice acorn pounding rock or a heavy duty bowl.
With a good sized basalt pestle pound away till the acorn is a fairly fine grain/powder.
**Important** After pounding the acorns, you MUST leach them to remove the tannin. Make a sand volcano, flatten the top and make a rim around the edge. Cover with cheesecloth. Place a thin layer of acorn over the cheesecloth and using a pine needle branch as a water breaker. carefully pour cold water over the acorn. The water will seep through fairly quickly. After a few leaches, taste a bit of the acorn and if the bitterness has gone away, then it is ok.

In the meantime, make a fire pit and heat the rocks up.
Note: (you gotta have the right kind of rocks!)

Get the cooking basket and put in the pounded acorn. Add water about 2 to 1.
Using two poles as tongs or an antler, reach out a rock and quickly dip it in fresh water to get the ash off then place it in the acorn/water cooking basket.
Get another rock. Repeat till the acorn is cooked. (about 5 minutes) take out the colder rocks.
Note: if you stir the basket up with the rocks you'll wear it out. Just turn the rock.


Rate this recipe

Very Good

Good

Average

Poor

Very Poor


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.

Sponsors


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.


Hosted on NativeWeb

Please visit my personal page at Waaban Aki Crafting
Waaban Aki Crafting