Many people are surprised when they find out that the native groups who lived in the prehistoric and early historic Eastern Woodlands did not make their own fermented, alcoholic beverages. This wasn’t for lack of suitable materials–corn, as many know, makes a fine beer and liquor. History and culture are likely the culprits. Continue reading
This is what James Beard had to say about this recipe:
I adore this combination of hominy, chilies, and sour cream, and serve it with barbecued or broiled meats.
You may or may not know this, but barbecuing was another Indian culinary tradition that was later adopted by American colonists and settlers. Perhaps, then, it’s no surprise these two dishes pair well! Continue reading
Hominy is a varied term with a varied past. I’ve already touched on this a bit, but the subject deserved much more attention. It can be ground or whole, lyed or cooked in woodash, and can be from various maize varieties. So, what are these different definitions of hominy and where do they come from? Continue reading