Green Corn Festival Feast
SUGGESTED DISHES TO BRING:
*Roasted Corn - (Required) Corn on the Cob, great numbers of roasting ears were prepared, and all the people ate as freely as they desired. Seasoned with butter, salt, and red chile powder.
Blue Corn Chips & Salsa – Blue corn is considered sacred, good idea to bring.
Sofk - a traditional Seminole drink made of watery corn grits, served hot or cold, can be sweetened with corn or maple syrup.
Fry bread, Baked, or Boiled Corn Bread: The Iroquois Indians made a wonderful boiled corn bread. They made flour by pounding corn into flour. To make bread, they mixed water with corn flour. Sometimes cooked beans were added, or berries or nuts. The bread was kneaded and formed into small loaves. The loaves were dropped into boiling water and cooked until the bread floated. Boiled corn bread was served both hot and cold. They also used the same bread mix to bake bread by putting it on clay tablets in the fire. They used sunflower oil to fry bread.
Recipe: If you want to try making Iroquois corn bread, mix flour with water and a little salt. Knead it. Turn it out on a floured board. Keep kneading until you can handle the bread without it sticking to your fingers. Then either boil it or fry it. If you want it to puff up, add a little baking soda.
New Mexico Spicy Corn Bread - Baked with diced jalapenos or diced green chiles added are great!
New Mexico Sopapillas – Fry bread served plain drizzled with Honey.
*Seminole Fry Bread - (Highly desired), served topped with cherry pie filling and powered sugar - makes a super dessert item!!
Pot of Hot Soup or Posole – Chicken soup or Posole which is stew of corn pone (large corn kernels) and boiled beef, seasoned with bay leaf, garlic, cumin, salt pepper.
BBQ Beef Ribs – no explanation needed.
Yokeag - (parched and ground corn), Grinding Muskogee yokeag is a part of the Wigwam (homecoming or corn harvest) festival. Similar to Grits.
*Succotash – Required, as the "Three Sisters" is a sacred and traditional dish of most
Native American Cultures a combination of corn,
beans, and squash.
Taal-hole-lke (Boiled Swamp Cabbage Palm) or "Hearts of Palm" - Cook slowly in very little water for 20-30 minutes, adding two tablespoons of cane syrup or sugar and salt to taste. Stir frequently to prevent sticking. Seminole dish.
Hearts of Palm Salad – (Highly desired) for those who prefer a green salad with a meal - add canned, chilled hearts of palm to a mixed salad, vinaigrette dressing.