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This is the basic, traditional Navajo recipe.

Servings: Prep time: 3 mins Cook time: 15 mins Total time: 18 mins Serves: 3 to 4

Servings: Prep time: 3 mins Cook time: 15 mins Total time: 18 mins Serves: 3-4
Ingredients
  • 4 cups of water
  • 1 Tbsp. juniper ashes
  • 1 cup blue cornmeal
  • pinch of salt (optional)
Steps
  1. Burn juniper to get some ashes. It's best to burn a lot and have it at hand when needed. You do have to clean whatever falls into the pan. I used a sifter. I will devote a blog just to making juniper ashes. From the amount I burnt (photo), I produced 3 to 4 tablespoons.
  2. Bring water to a boil in a saucepan. Add juniper ashes. Whisk in cornmeal slowly to prevent lumping. Lower heat and stir cornmeal 15 minutes or until it tastes done (It will get smooth and firm). The coarser the meal, the longer it will take.
  3. Add a pinch of salt, to spice it up, if desired.
Notes
  • For firmer mush, use less water. Firmer mush can be fried in chunks, which is not possible with a mush that contains too much water. Experiment until you find the consistency you prefer.
  • You can also roast the cornmeal first.
  • Add dried apricots and dried peaches for variation.
  • 1 g ash contains as much calcium as a glass of milk (PBS).
  • By adding juniper ashes, baking soda, or calcium hydroxide (slaked lime), the corn is nyxtamalized (breaks down the tough outer shell of the corn). I also enhances flavor and increases the amount of absorbable calcium, niacin, and vitamin B3.
 

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