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NativeTech: Indigenous Food and Traditional Recipes
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Category : Plants & Vegetables       Region : Southeast ~ Prairie       Rating : 5
Macque Choux

Contributor : Added by Administrator

Tribal Affiliation : Sovereign Nation of the Chitimacha Tribe of Louisiana

Orgin of Recipe : Offered by Chitimacha Tribe of Louisiana .. who learned this from Al LeBlanc, Chitimacha

Type of Dish : Contemporary & Traditional

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Ingredients

  • Cup vegetable oil
  • 3 Medium Onions
  • 12 ears Fresh Sweet Corn
  • Black pepper and salt

Directions

Clean corn thoroughly. Cut corn off Cob using the "Macque Choux" method. *Using a sharp knife, cut the first layer of corn about 1/8" (just taking the tops). Cut a second layer, getting very near the cob (not into it). Next, back-scrape the cob using your knife to extract the rest of the pulp and milk. Note: Remember, the cut of the corn is directly proportionate to the quality of the Macque Choux.
Cut the onions very fine, by peeling, halving, slicing in 1/8" slices with the grain, and finally 1/8" across the grain, forming 1/8" dices. This is not so critical as the corn but try to keep it small. Mix the onions and corn thoroughly in a large bowl, seasoning with salt and black pepper to taste.
In a large black iron skillet or Dutch oven: Heat the oil to frying heat. Add corn and onions all at once. You must cook this on a medium fire and keep well stirred for the next 45 minutes. It will brown to a nice golden brown and take on a slightly nutty consistency. It will have a naturally sweet consistency. If it does not, then you can use a tablespoon or so of brown sugar to get it there. You may also want to add a bit of cream (canned evaporated milk) to give it a more creamy consistency. Enjoy

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