Title: Hazruquive Categories: Native, Pixel 6 ears dried white or speckled corn, broken into 3 to 4 inch lengths 1 bunch bean sprouts 1 pound salt pork (or 1/2 cup pork drippings) 1/4 c salt
Wash corn well to remove dust. Put corn into a saucepan, cover with water, and add salt and salt pork (or drippings). Cover saucepan and simmer corn until tender, usually overnight. (A crock pot is perfect for this!) The next morning, wash bean sprouts until water runs clear, cut them in 1 1/2 inch lengths, and add to corn. Cover and continue simmering until sprouts are tender and the kernels on the cobs pop - about three hours. Serve with plain or chile piki bread.
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Page last updated November 7th, 2004.