Banaha Bread
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Ingredients
- 6 cups water
- 4-6 handfuls corn shucks
- 2 cups cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- In a large pot, bring 6 cups of water to a boil over medium to high heat.
- Boil corn shucks for about 10 minutes. Remove carefully.
- Strip a few shucks into strings. Tie two strings together to make longer strings.
- In a medium-sized bowl, mix the dry ingredients.
- Keep mixing and slowly add a little water until the mixture is firm enough to handle easily.
- Form cornmeal mixture into 8 oval shaped balls about 3 inches long.
- Wrap the balls in corn shucks and tie the ends closed with the corn shuck strings.
- Gently put wrapped balls into the large pot of boiling water. The pot should be about 2/3 full of 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.
Nutrition
| Calories | 127 |
|---|---|
| Protein | 3 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 452 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe by Trista Winnett, Choctaw Nation