BANAHA | NATIVE AMERICAN TAMALES

[@magdalenaqueen8903]

This is a variant of a very old Oklahoma Choctaw recipe from my moms side of the family......It helped us survive alot after the trail of tears removal. Of course we do this very differently with the pit fire,but end is some what same =) Yakoke(Thank you) for this

[@Zane-It]

Have you ever seen anyone ad a squash of some kind to this recipe before? Like pumpkins?

[@gillianlindeen5823]

Honestly, keep these Native American recipes coming. I really enjoy them.

[@SingingSealRiana]

I cant even eat corn but totaly loved watching to this. It is just so fazinating, what you can do to creat ameal ^^

[@tamcon72]

I have enjoyed this celebration of Native Peoples' food, and think making it an annual series is a wonderful idea. I have always though tamales were a bit troublesome, so this has to be the easiest version I've seen for a simple, yet nutritious and filling meal. TFP : )

[@marlasinger5018]

Love all the Native American recipes ♥

[@indigenousin-couragement9891]

The grain (corn), plus the legume (bean) would be a complete protein! And I would absolutely LOVE to see more Native American recipes! I really appreciate it when you make vegan substitution suggestions, and thank you for making everything look SO beautiful!! :)

[@Chahta_hattak]

I’d say most of us Chahta used black eyed peas instead of black beans. Also the blue corn is more trad for like the Diné (Navajo) the trad variety of Chahta corn was red but sadly the exact variety of corn is still being searched for by our nations seed bank. But I’d say a very good job on makin Banaha. Also it is wonderful served with bacon grease instead of butter or anything else. Goes great with some pashofa.

[@NotKateHepburn]

We always use the water from the bean pot instead of straight water. I've never added anything but beans, cornmeal, and liquid from the bean pot. No need for baking soda.

[@maryscaggsdane1978]

Halito - My banaha came out too 'hard' on the inside. What do I need to do differently? Yokoke

[@Elias_Truth]

@@maryscaggsdane1978 add butter or lard.

[@geraldwhitworth8002]

One variant that Chahta had was to allow the peas/beans and corn meal mixture to sour a bit before cooking. This gave it a bit of extra flavor, a little like having sourdough bread. Also, I prefer to use broth to cook the peas/beans in to add flavor and also cooking the banaha in broth also adds some flavor. This was a traditional food for sending with those going on a hunting trip which would sustain them for several days and was easy to carry.

[@machinesofgod]

Those are so delicious. Seriously, what would humanity do without the plants from the Americas (corn, tomatoes, potatoes, etc...)? To me, those served with red or green chili sauce would be out of this world!

[@Zane-It]

Vanilla, chocolate, chia, agave, pumpkins, maple, hickory etc.

[@SingingSealRiana]

Live of what is "native" just like people in south america survived without wheat and apples. Though I have not found answer yet to the question, if there is a native crop in europe that equals corn or wheat . . .

[@SingingSealRiana]

@@Zane-It almost all beans . . .

[@Zane-It]

@@SingingSealRiana potatoes, amarath, fire ants, strawberries, Turkey's.

[@eclecticraeen]

@@SingingSealRiana we traded with each other long before colonization

[@brandon7482]

Halito! You should also try making Choctaw grape dumplings (Walakshi) it’s my favorite. Yakoke!

[@omggiiirl2077]

I don't know where and when my family got this recipe, but we eat these from time to time, but the difference is we also put some game meat, possum, turtle, bear, deer, squirrel, elk, shrimp, any type of seafood or any meat really, and sometimes vegetables like wild onion, or cattail bottoms, and the beans we added were cooked really well almost until melted, and with some fat like pork fat and then mixed together, then the seasoned meat and some of its fat(but only if the fat tasted good, gamey fat wasn't well liked in my family)usually raw but sometimes cooked would be placed on top of the corn dough and then rolled up, and tied secure. I was told lard is a modern method adopted from Mexican tamales, and originally the corn leaf was used instead of the husk, and they used to be baked on coals. They weren't originally spicy but my family adds some spicy seasonings to really make them taste so good! And usually they're topped with a gravy or just eaten plain. We also sometimes make cornbread this way. Its real good. And you can also cook young corn like this, and its so good!!! I'm probably going to make some this Thanksgiving.

[@wildincoyote1031]

1. I'm Chahta (Choctaw) 2. "Mexico" is in "America". You will not find Tamales in spain. Tamales ARE "Native American"...so are "Mexicans". 3. "Native American" means nothing. Thousands of different cultures,languages and ways in the Americas. Kiowas dont make these and theyre "Native American". Inuit in Alaska dont make these and they are "Native American". Its like using the the word Chinese or Asian for everything in Asia whether in Iran, India, Japan or Cambodia.....These are CHOCTAW/CHAHTA.

[@sharnya8332]

THANK YOU!

[@Chahta_hattak]

Ayyez I was gonna say this. Also be better call it corn shuck bread not tamales.

[@mdsoto3893]

Ll

[@averyjarrett7299]

Yakoke. Katimi ho ahni li kiyo.. yvmmvt kanimi ho okla anukfohka kiyo. This is basic information.

[@SingingSealRiana]

2. Most tamale you find today have a heavy spanish/european influence to them, like the addition of lard and pork meat, neither of which where part of the actec original. That mexico is located in america does not change that its culture is an amalgamation of many different influences, especialy spains and even something as beautiful and colorful as "dia de muertos" is not a purely native thing, but the glorious result of a mixing of native and spanish christian influences! As ugly as the colonalisation went, it is ignorant to deny the culturel influences insted of aknowlageing, that something new grew out of it and that the resulting cultur is just as valid and deserving of respect. You can not retrospectivly extract the spanish influence from mexican culture, just because you would like it that way. 3. Saying Native american does hold meaning, it is not like calling all asian chinese, in the contrary, it is calling chinese people asian, which holds true. There is not one tamale tradition, there are several and saying native american instead of focussing just on those of actec decend is more inclusiv and respectful to those.

[@omggiiirl2077]

We also form these into little balls or flat pieces and eat them with a stew. They're sooooo good!

[@jessicasoto4775]

Hi! Is this healthier than buying the instant masa? I have stomach issues. These would be gluten free?

[@jessicasoto4775]

Can I used lentils?

[@omggiiirl2077]

@@jessicasoto4775 yes they're gluten free. Lentils.....try em, they would be a new different recipe. Lentil bread, lentil dumplings, or lentil broadswords. But usually corn is naturally gluten free and instant cornmasa is just dried nixtamalized corn or hominy. This makes the nutrients actually more bioavalable and digestible. And corn meal is just ground hard grain corn. That's the only difference. Don't be afraid to use the instant corn masa if you have celiac disease or are gluten sensitive. Same goes for most corn tortillas, they're just made of corn. The only way they would be a problem is if you are specifically allergic to corn, or the certain alkaline solution used to nixtamalize the corn. Most indigenous recipes are very healthy and simple and let the natural flavors of the food shine. Hope my little novel helped...🙂☺🤭🤣😂🤣😂

[@MrKaufdan]

Thank you for sharing this! I'm part Chahta and my wife's family is from Oaxaca. We've been nixtamalizing our own corn and hand milling it at home for a number of years to make tamales during the winter holiday season, following her family's traditional ways. I'm delighted to learn about this connection in common food ways we share, and especially to add some banaha to the mix! I was wondering where you sourced your recipe from? Keep up the great work! :) - your new fan, Dan

[@winterfoxx6363]

I love all these videos. I only searched for blue corn tamales to help my mom (who is actually part Cherokee, as well as a soon-to-be-exhausted nurse) put her blue corn meal to good use. I never imagined I would get to be exposed to an amazing realm of indigenous culinary traditions. This is so cool. Question for you: did the tamales not fully submerged cook the same as those under the water??

[@jeffduvall737]

we use a little bit of sugar/honey in the masa, and we either use heavily seasoned pinto beans or crowder peas or field peas ---and dont leave out the fried crispy bacon ends and bits or pork rinds

[@aprilcook5760]

Tanchi Labona with Banaha is great! I love to dip the banaha in the juice!

[@Kickoffredkarma69]

Yummy

[@evileyelash8094]

Terrific recipe! I love tamales! :)

[@tiffanyl3296]

I believe traditional Native Americans used juniper or cedar ash instead of baking soda. Using baking soda is more modern, either way Im curious to try both

[@jessicamurguia5457]

I love all the native american recipes you've made! I'll definitely be making them soon. I also loved the marbled bowls you used, where did you get them from?

[@cynthiadonahey9989]

You can put flat rocks in an iron skillet add water to boil. leaves? willow or grape vines? put food on top. lid can be metal or woven. I saw this years ago. This was an impressive cooking demonstration. Someone protested the iron skillet, got really upset.

[@sonaliramenaden5489]

Love the Native American Recipes Also, I tired these out. They were delish!

[@kumuphu]

The basic substance being wood ash or ?

[@traceymartin35]

I've been so busy since October I've missed to many Videos only GREAT thing about that is I get to spend tomorrow watching everything 👍👍🤸‍♂️🤸‍♂️😋😋😊🤣😂🤗

[@traceymartin35]

I went to Disney a cruise and Thailand for my 60th bday!

[@averyjarrett7299]

Thanks for sharing.

[@Astro551]

How long can they be stored in the refrigerator and freezer?

[@kristannestone1748]

Which was your favorite? Let's celebrate N American month EVERY month!!

[@NHohn]

Yummy, yummy,yummy.

[@NHohn]

@@EastMeetsKitchen You are very welcome.

[@jessicasoto4775]

Is this healthier than buying the instant masa? I have stomach issues. These would be gluten free?

[@SingingSealRiana]

Corn/masa harina is glutenfree in generell

[@Syndogon]

Tamales are Native food lol. Idk why there had to be notable. All field corn to make tamales needs to be nixtamalized to be used because or you can get sick if you don't, doesnt matter what color of corn. Like all tamales you can put whatever filling you want or available. As for baking soda to "leaven" masa, you can use ash from non-resin plants or water from tequesquite rocks. You can literally steamed, boiled, baked or even thrown into coals to cook.

[@winterfoxx6363]

I think you used 2 cups of cornmeal per 3/4 cup water? Edit: it actually looks like you’re holding 1/2 cup??

[@loerkue]

Making this. :-)

[@maryscaggsdane1978]

Halito - My banaha came out too 'hard' on the inside. What do I need to do differently? Yokoke

[@that1native422]

once you put them in the boiling water you ONLY have to cook them for 45 mins thats how i get my perfect everytime.

[@janetmatthews7973]

They half done…. When taking them out cover them with a cloth to keep steam in to stay warm

[@denisecurley3696]

do you have to put beans in it??

[@Chahta_hattak]

No can have nothin in it. But can put crumbled up bacon in em too.

[@SingingSealRiana]

No, you can do what you want, but bean and corn is nutritionwise sensical and where both things they had back then

[@skylargrey8354]

WHERE IS THE SEASONING ???

[@TheRealYujin]

Are you choctaw?

[@coyotegirlarizona1383]

It's Bahana (Anglo person).

[@NahuatlAmerican]

Tamales are already a Native American food, you don't have to add "Native American tamales"

[@SingingSealRiana]

Not really, most mexican tamales of today have little to do with the native ones eaten befor colonialisation and without western influence. While aztecs where nativ american, Mexico as a whole is not, nor is the now commen adition of lard into the masa as well as the usage of pork as a filling. Calling those modern tamale native american is like declaring brioche ancient babylonian, for they had bread back then and wheat origins from that region of the world. The destinction makes total sense. Just cause it started native, dies not change that it evolved under foraign influences and those deserve to be aknowlaged.

[@Luv7Bella]

I’m never this early

[@pablohernandez2234]

All tamales are Native American

[@pablohernandez2234]

Doesn’t matter who makes it, it’s a native Americans dish that spread throughout the Americas before the arrival of Europeans