Huzusuki (Hopi Finger Bread)


      Title: Huzusuki
 Categories: Native, Pixel
    
 
      1 3/4 c blue cornmeal, ground medium fine
      2 c water
 
         Bring water to a boil, then reduce heat to low.  Gradually add cornmeal to boiling
 water, stirring constantly.  Stir until all cornmeal is mixed in.  (This makes a very stiff 
 dough.)  Spoon bread out onto a plate and serve.  (This bread is eaten with the thumb
 and first finger to hold it, and is more of a firm pudding than a typical "bread".)
 
Leftover huzusuki can be crumbled into boiling water, then meat drippings and salt added
to form a thick corn soup.  By adding still more water, it can become a broth or beverage. 
 

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This page copyright pixel@ocbtp.com, 2004.
Page last updated November 7th, 2004.


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