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Category : Grains & Breads       Region : Northeast ~ Great Lakes       Rating : 1
Kahnawake Mohawk Cornbread (Kanhata Rokhonwe - The Real Bread)

Contributor : teharatats

Tribal Affiliation : Kahnawake Mohawk, Montour Family

Orgin of Recipe : Grandmother, Mother, Aunts

Type of Dish : All Indigenous Ingredients

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Ingredients

  • equal amounts masa harina/oats 1# ea
  • 1 can red kidney beans 15oz can

Directions

Boil water in a large pot
In another pot/kettle boil more water
Mix drained beans, oats and corn (harina) dry in a bowl

Slowly add boiling water from the kettle mixing and adding more water...
Do not scream if you use hands to mix - very untraditional!
Until you have a very thick dough

Form large balls 3-4 inches diameter and squash a little so they are not spherical anymore

Drop into large boiling pot and cook until they float - let them float for about 10 minutes more then spoon out to drain

Best served hot (cut up) with steak and gravy - we ate this every Sunday and my mother (who lives on Kahnawake) taught all 5 of her kids how to make this, along with corn soup

Leftover, it's great sliced and fried (bacon fat is best) and served with salsa, catsup, maple syrup, you name it



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