Mohawk Chef | Making Haudenosaunee Corn Bread at Mohawk Seedkeepers Gardens

[@krono5el]

Love seeing real Americans no matter if Central, South, or North American, they really are people of corn and so incredibly important.

[@funnygaming2672]

I'm Sad that my family dint pass down any knowledge out of fear and left the Tribe .So Here i am to at least learn the food and Tradition !

[@martindonald7613]

As a white guy who grew up a stones throw from Six Nations, I love your channel.

[@mrnintendkid]

children of the cornnnn. tlazocamati for sharing this wisdom. beautiful how connected we are, over in Mexico we call the small corn dumplings chochoyotes.

[@SirBoden]

My great grandmother, Appalachian Cherokee, would lye beans along with the corn. She said she learned it from her great grandmother when I asked why she was sending me out for ashes to put in the food. She said it made the beans easier to digest. I’m old now and I’ll teach the little ones what she taught me.

[@waltergigandet6715]

Thank you!!!!❤

[@jenn4900]

Niá:wen again! Your channel is so valuable to my family and I. We made my father’s cornbread last week but we just use masa and kidney beans and do the best version we can. My goal is to grow and make it from scratch someday.

[@foodcritic4164]

My partner and I cannot wait to visit your restaurant. Everything looks great!

[@ericmccann21]

Love this! So happy to see these old corn varieties being brought back for future generations

[@lilyflower5576]

I'm Cherokee and we just make this with cornmeal from the store and beans from a bag or a can, we call it bean bread 😂 You are amazing 💖💖💖 I had no idea how many other tribes make this food...I feel so connected. I love making this for breakfast but the lazy way 😂

[@VelvetCrone]

Wow! Thanks so much!

[@LuciThomasHardylover-qx6ts]

Thank you for making these films, they're very interesting. Can I make a tiny suggestion? The sound of your voice comes and goes,I know nothing about the technology, but am guessing that the mike is near the camera?.so when you look down or your voice drops it gets harder to hear you. Interestingly, when you moved from the table to grind the corn the volume picked up significantly. 😁 Good luck with all you are doing.. marvellous stuff!

[@ericmccann21]

Great video! Sending much good thoughts and prayers for you to continue sharing all these with the world. I love that you are putting snippets of the language in the podcasts. Great to have that energy from the language being sent forth as well 🙏

[@monabo1]

Seriously good video

[@erinhayward921]

Niawen'ko:wa for starting up your channel! There are so many of our foods that I have either had or have seen, or heard of but never knew how to cook them from start to finish. I'm excited to turn some of the tuscarora white corn into some dumplings with some moose, beans, and squash :)

[@tawnyalbrant]

Great Erin! Post your photos on IG with the hashtag #yawékon I'd love to see it!

[@Tina-oq3di]

Hello chef Tawnya, this looks amazing! I would have loved to see the inside of the bread too. Your fantastic, I am looking at your other videos and your Blog♥️

[@jehujenkins1]

Nice!

[@tagladyify]

Thank you for sharing this.

[@erinhayward921]

Would love for you to make a video about Haudenosaunee style Tamales (I can't remember what we call them in Kanien’kéha atm). Nya:wen for everything you do!

[@tawnyalbrant]

Sure! Yes we showed them abit in the pokagon video but not the whole process. We call them husk or leaf breads.

[@bullyarena3923]

I dunno if its tribe specific but bison tacos, dry meat and pemmican..fry bread with soups, stews and chili..game and sweet tamales (turkey, venison, berries)..fish and wild rice and beans..all sound pretty good to me. The channel Views on the road has some good 3 sisters recipes.

[@indigenousin-couragement9891]

Whoa, so thrilled to have found your channel! Shared!

[@leoscheibelhut940]

Thank you for sharing this, my kids need to be gluten free and I am always looking for good recipes. I'll be trying the boiled corn bread soon.

[@HarleyRunner]

muna-huu ! thank you for sharing!

[@kattyanderson6201]

What a calming and informative video : )

[@kiowisathe]

Niawenkowa for your video!!!

[@freedomforestlife]

Thank you for sharing your beautiful content Tawnya, i think with the world going the way it is, your foods are already feeding the world and will prove to be even more important with an end to fossil fuel etc as they have evolved with humans and dont require sofisticated machines to process, but how to use them is very unkown like you say..thank you for helping your people and non indians to be more healthy and live more sustainable lives, we are very excited to try your bread..we were able to source blue hopi flint corn and hidasa beans which im so thankful for..love from england...

[@thescrewtapeletters6406]

Okay I literally NEVER had heard of Nixtamalization. Really interesting.

[@freydablack9027]

Niawen Chef Tawnya for generously sharing your knowledge. I tried this way of making corn bread with Seneca White Corn that I grew from seed gifted me by a friend. I always made this corn into Mohawk corn soup. but first soaked the corn a day before adding wood ash and cooking much longer. I tried this as you showed with dry corn and ash but had to add more water than your 1:2:4 proportions. It looked right as you showed after 45 min and then I left it overnight but did not wash and grind until it sat for over a day (I live alone and have a big garden to dig and tend myself). I ground it like you showed and proceeded but, although the dough came together perfectly they fell apart when boiling. I am not sure what I did wrong, but felt better about you mentioning that it sometimes happens. It won't be wasted, as stock and porrige I will use it but wonder if you can help solve my mistake. Was it the not washing out the ash right away? I tried regrinding the rest that I hadn't made into breads yet and it was so fine I tried making tortillas but they also fell apart in the pan. Thank you for any advice; I will try again!

[@bryankreinhart]

Though I am Cayuga, I would love to have such corn and bean seed to propagate in my own garden and preserve. All I plant are non-GMO, non-hybrid heirloom varieties and ensure none become hybridized. Never lose heritage or tradition.

[@thatansarilife5460]

Great video! Thank you 💞

[@Heidi_137]

Looks delicious! Thanks for sharing.

[@richstone2627]

First rate presentation. Thank you

[@HomegrownHandgathered]

Thank you so much for sharing your knowledge! Side question, where do we get one of those shirts and how do we join the #cornmafia?

[@monabo1]

That metate y mano is cool

[@tawnyalbrant]

Niáwen! It was gifted to my family from another family from New Mexico ❤

[@crystall8788]

Awesome video im so excited to see more love the idea about the bread balls in the soup so smart iv made this once before you did such a great job explaining it all Nyawen'kowa

[@tawnyalbrant]

Niá:wen Crystal 💜

[@ftmhlcv4645]

cool video. Does the corn after its been boiled in ash water need to be reboiled in fresh water to remove the lye residue? İ saw a caucasian woman from alabama boil the corn 4 times in fresh water after she dreained the corn from the lye water...she said it was to rinse off the poisonous lye... She didnt mention how long to boil the corn in fresh water for each 4 times though.... On the other hand İ saw mexican videoes where they just rinse the corn in the basin until the water runs clear.... İm confused now.... what do you do?

[@b6rzby295]

Sago tawnya! Im enjoying the content of your channel. I was wondering if you had any plans on including fiddleheads, puffballs, morrels other such plants that can be found in the bush in future videos. Niawen for the extra info in regards to the extra history behind the food too!

[@tawnyalbrant]

She:kon Bill All in good time😁 thanks for watching!

[@roseannefreese4685]

Niawen'kowa for the teaching! How long do you dry the corn before you hull it? And, can you roast the corn in order to dry it?

[@theresahonsaker8546]

Thank you for this. I just bought a copy of Masa by Jorge Gaviria, so loved seeing this process demonstrated. I didn’t see you use salt, did I miss it?Also, would love to see the interior texture of the corn bread. Is it solid? May be a stupid question, but how is it eaten? One per person, shared, dipped, so many questions. Lol

[@kimdodd6677]

🌹

[@llh416]

Kwe! I grow my own iroquois white corn simce several years. I did boilled some grains in ash as you show. When rinced and cooled down did grind it the next day without drying it before then tried to cook the weels I did... As you show... But the weels get dissoluted in water😢 Tried in hard and in gentle boilling... Same result! What did I do wrong? Can somebody help me?

[@llh416]

Your knoledge ia precious to me! Thank you. Onemh

[@kathrinebodnar5568]

Where can seeds for the corn and beans be obtained? I would love to grow some next year.

[@tawnyalbrant]

Shé:kon Kathrine, Check out Indianag.org they have some amazing Native American made products from several indigenous producers!

[@kathrinebodnar5568]

Sge:no @@tawnyalbrant , Nya:weh for the link. I did not see any information about seed sellers.

[@dawnnilles4461]

Wampanoag, Onondaga, Mohawk

[@sheepseven7588]

Hi cant we dehull the corn a different way??

[@tawnyalbrant]

Not that I can think of off hand other then using lime. You can roast the dried corn for roasted corn mush. The roasting make the hull brittle so it breaks up easier.

[@vitaliavandick7751]

Love you channel, But you really need to keep the mike closer as you talk really soft, and hard to hear. as im alot older and my hearing is going. but i do share your channel in lots of groups

[@coltonross5414]

So you boil the water then add the dough correct?

[@tawnyalbrant]

Yes❤

[@louiethomas6390]

Before grinding do you lay the corn out on a sheet to dry it? It looks kinda moist when you ground it. That's why I'm asking.

[@tawnyalbrant]

No you don't have to. I did do this one the day before. It was just in the fridge overnight. Yah the black corn got abit to mushy but it still worked out fine.

[@Tina06019]

Nia:wen kowa

[@karoniesthompson4355]

Kenòn:we’s ki. Niawen’kó:wa.

[@tehawennahkwa]

Tewakatonhwentsyó:ni skakahkwèn:ta kana'tarokhón:we táhnon í:kehre akate'nyén:ten thi teyonenharí:kon kana'taróhon!!!!!!!! Yah nonwén:ton tewakatkèn:se ne teyonenharí:kon kanà:taronk.

[@tawnyalbrant]

É:so nityakó:yen ne akeníhstenha tokat iséhre asatenyén:ten' asekhón:ni :)

[@ckdanekfan3397]

Madam is it possible to buy your corn in Europe? All we got here are hybrids and i would really love to try real native american corn sorts.

[@tawnyalbrant]

Ooo not that I am aware of. Only thing I can think of is to purchase seed from Seedkeepers. Unfortunately this is a touchy subject for most native people as we have had all these seeds stolen before and generally modified. So most are pretty protective of their seed. Best to get to know a seedkeeper.

[@ckdanekfan3397]

@@tawnyalbrant i know, everything is stolen from you. Your land, tobacco, sunflower, corn, potato, tomato, peanuts.... Many companies are making billions with that, and you got exactly nothing. Thats why i respect your philosophy, even though i am european and white scumbag.