A (NAVAJO) COFFEE TYPE OF RECIPE

[@YazzieTheChefTV]

Hello Sierra, As an Indigenous Chef, I do a lot of research on ancestral foodways and even though flour (wheat) isn't Indigenous to North America pre-contact. Wheat flour plays a big roll in Indigenous foodways post Reservations. This coffee-wheat pudding has actually originated from the Diné LongWalk in the 1850's - 1860's. A time when foreign Government rations were introduced to our ancestors while at Fort Sumner's internment camp, our ancestors didn't know how to utilize wheat and coffee so this is one of the recipes that was created along side frybread and tortillas. The last time I seen someone make this in my family was shí Masaní. Ahéhee' for sharing a piece of survival recipe.

[@sunnyflower6839]

Very well said.

[@Birdbike719]

What an interesting story. Thank you for sharing this.

[@natashan2985]

wow thanks for sharing this story.

[@andreabates8332]

Thanks for sharing! I’ve seen this sold even at the trading post but never tried it. Subscribed to your channel.

[@SierraJohnson]

Thank you for sharing.

[@cindyshanks7141]

I am Cajun. And we were basically survivors as well. But absolutely not making less of the atrocities the Native Americans suffered. Our people made a dish with scorched plain cornmeal called coosh coosh that was mixed with hot milk and sugar as a cerial type meal. Also we brown flour dry or with oil to make roux a thickening for our gumbo. Thank you for sharing your beautiful culture. God Bless.

[@irairod5160]

Ooooooh! You've brought me memories of my Caribbean childhood! We cook cornmeal in water and salt, much like polenta, and when it's cooked, we pour it in individual dishes to cool and thicken. Next, we add milk to each dish--which I always likened to creating a moat around the cornmeal--and sprinkle the top with sugar. Then, you take a spoonful, making sure you have a good chunk of the cornmeal and a bit of sugar and milk in every bite...yum! We call it "funche". It was considered a breakfast cereal...you know, before Post, Kellogg, and General Mills changed our idea of what "cereal" and "breakfast" are. Thank you for reminding me of sweeter, simpler times.

[@zhanglei3470]

Interesting! I am from northern China, roasted wheat flour is very common at home, we mix it with hot water instead of coffee. We also add dried fruits and nuts to make a porridge like paste. We eat it as breakfast or a snack. I am a coffee drinker, but never even thought about mixing the roasted flour with coffee, so going to try it! Thank you for sharing

[@mcastro3rivers]

Im so happy as a Native Woman to see other Native Women bringing their tribes ways back to life & sharing it!!! Aho..sending you good thoughts 😁

[@terriejohnston8801]

Wakan-Tanan Kici Un. May the Great Spirit Bless You

[@mcastro3rivers]

@@terriejohnston8801 many thank you's ❤ and i am sending you good thoughts too & pray the creator sends you many blessings as well..❤

[@heathert5455]

I am a big coffee drinker---black coffee. My grandfather was 1st nation Ojibwe from the Swan Creek Black River tribe (we lost our Federal recognition and are trying to get it back)...anyways, I was told that grandpa would percolate coffee and he would make the coffee so strong that it could keep people up for days. Grandpa was a survivor of the boarding school and he hid the fact that he was American Indian from most people. I was told that he would tell potential employers that he was Italian so he could get work. He bootlegged booze for Al Capone for a short time when he was in his late teens/early twenties. Grandpa never taught us his language nor his customs and I really wish that he felt comfortable enough to have taught us something because now we have to look elsewhere to try and regain that part of us that is lost....I hope that I am making sense. At least grandma shared some of her traditions from Denmark and she would talk about the faires that would live in the home and outside (she even knitted little outfits for the faires or little people). FYI, my grandma was born in the US but her parents were immigrants from Denmark. Anyways, thank you for sharing your language and your recipe with us...I will definitely try it. Have happy holidays and a good new year.

[@deniseroy589]

My sister,.... My grandpa told me,... You throw a horseshoe in and if it's stands up it ready. LOL

[@heathert5455]

@@deniseroy589 My grandpa died in 1981 and I was born in 1988, so I had no choice but to learn about him from word of mouth. But, hey, at least I got to see pictures of him. His name was Albert Moore and he was born in 1917. His mom was Annamae Dagg and her mother was Julia Fisher. I doubt that any of this means anything to you (unless you are 1st nation from Michigan and Canada), and I get the feeling that you believe that I am trying to cash in on the "being Indian" trend, that seems to be so popular nowadays, and I am not. Yes, I am curious about grandpa, his tribe, and the other 1st Nations because well...for obvious reasons, grandpa didn't teach us anything and it is human nature to want to learn where you come from. Now don't get me wrong I am not angry at grandpa, for not teaching us anything, because I know that he went through hell and the school did a fine job of beating the "savage" out of him. He had crooked fingers because his boarding school teachers broke them because he refused to write in English. Even as an adult he refused to write anything down other than his name (and it was rare for him to write his name) so you know that the trauma ran deep. Also, as soon as his hair started to get long he would have grandma cut it. He went to great lengths to ensure that people, outside of the immediate family, did not know that he was American Indian. But, I guess in the long run, it doesn't matter anymore. Now, I wish you a safe, happy, holiday and a good new year.

[@ritarevell7195]

💝

[@heathert5455]

@@ritarevell7195 You have a good, safe, holiday and a happy new year too 🥳

[@irairod5160]

@@heathert5455 Heartbreaking, isn't it, how still to this day, we favor some groups and demonize others? Your grandfather felt he had to keep his Ojibwe culture and ancestry concealed, while your grandmother felt free to revel in her Danish customs. We have to do better, we ALL have to BE better and recognize the humanity in every single person regardless of the lines that seemingly divide us. It mattered then and it matters now. Thank you for sharing a bit of your family's story. Wishing you health, love, and light.

[@cswain56]

Just a word of caution to anyone with a gas stove at home, flour is highly combustible, so if you do cook over an open flame, be sure to use a pan with high walls.

[@lisashaw6740]

SIDE NOTE: This is the content I love to see on YT. Cultural, Historical, Inclusive. Something new, to share, and to create! I wish there were more videos like this simply sharing a childhood favorite with the world, especially it being a cultural dish, not all are exposed to! Thank You Thank You Thank You!! Seriously, it may seem overboard, but on some real ish, you deciding to make this video has changed peoples lives! I'm not talking money, or recognition, or a good deed done to change one's life, but to change one's perspective or to even open their eyes to something never seen before. Your relatives previous generations would be proud I think, to know you simply shared a treat with the rest of the world. Thank You again Sierra!

[@SierraJohnson]

Thank you so much! ❤️

[@lisashaw6740]

@@SierraJohnson No, Thank You!! I really enjoy your videos back on the rez. The story of the day animals and night animals and how the owl can't see during the day was really interesting to hear!

[@DaisiMaiOui]

Thank you for sharing a beautiful memory. Your beautiful resilience and love makes this delicious.

[@LAVirgo67]

Your method of preparation reminds me of 'atole', which is a Nahuatl (Aztec) word for a thick drink made with toasted ground corn flour and chocolate. Originally this was only consumed by the rich & powerful of the Aztec world, because chocolate was not very common. Both corn & chocolate are pre-Columbian foods! After the Europeans arrived, sugar & spices were added so it evolved into a warm sweet thick spiced chocolate drink called champurrado. I have a feeling that your ancestors were familiar with this method, but adopted coffee & wheat flour as substitutes due to the need at the time. Tonight I will be making champurrado for my family. It's in honor of my native ancestors.

[@idmtztemp9211]

That's what we call a'dola' but we use blue corn meal..an it's more of a mush..

[@irairod5160]

@@idmtztemp9211 Interesting! As someone interested in linguistics, I find it fascinating that the Mayans have "atole" (a cornmeal drink) and you have a'dola', a corn mush. May I ask what language is a'dola' from?

[@idmtztemp9211]

@@irairod5160 from the Dine' language..Navajo if you want the Mexican or Spanish name for us..

[@idmtztemp9211]

Atahabaskan ,hope spelled it correctly!?..

[@delissevargas4663]

I could not rember the name it atole

[@Artari]

Sierra , totally awesome to see that Emmymadeinjapan shared your coffee recipe :) you deserve more support...aloha to you

[@teresatayler]

Why so many thumbs down? Why do people have to be so rude, I think it is very interesting and she is nice enough to share something from her culture. I'm going to try it. Thanks for sharing! :)

[@islandbirdw]

Teresa Thiele I wholeheartedly agree

[@mere1953]

This is so cool, I'll definitely try it! Also this reminds me of my culture. A Cape Verdean drink called Kamoka; you use hot milk, add roasted cornmeal and sugar. You can make it super thick or thin as you desire. My aunt tells me coffee was too expensive in the island so they just used milk instead. Love how cultures can cross and intertwine. Thank you for sharing 💗

[@MistressQueenBee]

Grew up in Utah, with UTE-OURAY, (Northern Shoshone Ute) rez boys. My parents live between Hanna and Fruitland, and tribal quarters are at Fort Duchesne. I ran with kids of the WhiteRiver Band, some times we would ride with kids from the Uncompahgre Band. I had the best childhood a girl could have. (when my own brothers would let me tag along!) I did not know the difference from commodity or non-commodity foods. I ate what was in front of me, then was back outside in a flash! Good to see you teaching food cultures to others. I have had something like this, only during the Bear Dance gatherings, in the spring. I was told it was coffee pudding. It was good! Thank you for bringing back the memory for this old woman. Yee Haw from the Great State of Texas.

[@SierraJohnson]

Awesome! That was exactly how I grew up as well.😃Being outside throughout the day.

[@OhMyAcetabulum]

In Mexico it’s common to drink atole, which contains corn flour (masa the kind tamales are made from). It doesn’t have coffee- it has milk, water, cinnamon and piloncillo (which is like brown sugar). It’s sooo good. I’ll have to try this version though, it looks amazing!

[@youtubeuseri57]

msmorbid921 we also add Cornmeal to our coffee as well, we call it ts’aałbéí, so you might want to try that as well :)

[@keely_cn8924]

I guess my great grandmother made her atole this way with the toasted wheat flour

[@surale]

Emmymadeinjapan brought me here, so thankful to have been reintroduced to this again. When I was younger my mom gave me some of this and the taste stuck with me. Its delicious. Im navajo but i never thought to ask about it again. And because of health reasons no one i know eats/drinks it anymore. Thank you again!

[@SierraJohnson]

Aure S how awesome! For sure not healthy lol

[@kecrichardson]

My English/Welsh family makes something very similar to this. It is called "red eye gravy". The flour is browned, then a small amount of oil is poured in and stirred until consistent. Finally, strong coffee is poured in and stirred until the gravy is completed. You then eat it like biscuits and gravy. Thanks for sharing your family's recipe.

[@1ballerina]

I saw someone else comment this but I am going to say it also; this reminds me of atole (Nahuatl = ātōlli) de pinole from Indigenous Mexico. It's an ancient Mesoamerican drink that is still consumed today except that atole de pinole is made with corn instead of wheat. There is also flat circular bread that is eaten with the drink and is also divine. Thank you very much for sharing your recipe.

[@paulabrown-smith3290]

My great great grandmother used to make this for her and I when I was a young one back in Lukachukai. She would make it during the winter months and even though I was really young, it tasted good with the coffee. It was considered a treat back then.. I asked many people throughout my life what it was called, and people (other Navajos) looked at me like I was crazy until one older man told me. He was from the older generation and I figure it wasn't made often since it used alot of flour. Times were lean in their generation. But he remembered it but I forgot what the it was called in Navajo. Really nice to see it being made..

[@SierraJohnson]

Wow, that is awesome. After making this video I realized it seems to be more well-known mostly in New Mexico side of the reservation. I'm sure this may be because of the Long Walk, mainly New Mexico and more eastern parts of the reservation were on the Long Walk vs those in the western side, who were able to hide in the canyons of Canyon de Chelly.

[@brookywrookyify]

Hi Sierra... Another youtuber named emmymadeinjapan, made the same video and mentioned you were her inspiration for it. How cool!!

[@Wolvyrine]

My step mother was Cherokee and she only had a couple of recipes that were handed down. I have always enjoyed seeing (from many cultures) the old, traditional and original ways of cooking. I find stuff like this absolutely FASCINATING! I will be trying this!

[@clobas66]

I'm really looking forward to trying this. My stepfather was native and since his passing I've been learning more about native culture in his honor. 💕

[@primrozie]

Thank you for the recipe and sharing family memory. I miss my grandma and have fond memories of what she made for me.

[@gissellept]

This reminds me a lot of ancient Mexican hot chocolate Champurado. Its made with cacao and masa. I suggest you try it, those ingredients are native to the Americas and are much better for us of native descent to consume. Plus cacao in its natural state has a good amount of caffine.

[@ErmelindaCortes]

Thank you for sharing this with us! I haven't had coffee pudding in ages. My grandma used to make it with cinnamon and brown sugar. AHH The Memories! Running to my kitchen to try to make it! Thank you!

[@chowboss]

Emmy sent me here. Thank you for sharing part of your heritage's cuisine.

[@O2life]

Me too! I can't wait to try it!

[@christychristina292]

Cannot wait to try this. Thanks Sierra. My Dad was Cree/ Metis and so we were a house of tea drinkers. Even when he was outside we knew how to find him by looking for the tea mug [on the truck bumper, a tree stump, etc]. I am now Team Coffee. The survival history made me quite emotional, every tribe has one, but to watch you casually preparing that coffee in the year 2019 has me cheering. Just subscribed.

[@hahna77]

In Cajun country this is how you start a roux. We also make a gravy roux/gravy from coffee that is called Red-eye gravy.

[@raydenmarcum5859]

There's a similar dish in Ecuador, made by adding máchica or toasted barley flour, to hot chocolate

[@charlieharjo5268]

Glad to see native people on the tube, sharing this...

[@sheiliaw.4376]

It's always great to learn something new, especially about other cultures. I'll definitely try this and I appreciate you sharing.

[@aaron_accordion]

Interesting video! I noticed a similarity in the first pronunciation of the word coffee ('ohweh with a glottal stop at the beginning) which is really similar to the Arabic word for coffee (at least in many dialects). It's qahwa in Modern Standard Arabic but 'ahweh/gahwa depending on your dialect :)

[@SierraJohnson]

Wow! Our spelling is: Ahwééh/Gohwééh That is crazy how similar they are.

[@sandranevins2144]

My grandmother would toast corn meal and make hot water cornbread. For coffee she would toast chicory, grind mix with coffee to make it last longer. In Tahlequah Oklahoma it's a mixture of cultural history. Peace.

[@happeedaze1]

I'm thinking that coffee tasted awesome!

[@sandranevins2144]

Happee Daze one of the organic teas company made it no more. It's smells really good.

[@amiecastillo8665]

We always have chickory coffee, with sugar, and the cornmeal porridge or fried cornmeal pancakes. I liked it allot.

[@mimir3070]

I make hot water cornbread all the time and never thought to toast the corn meal. I will be doing that from now on. Yaqui Native, thanks for sharing with us.

[@alicehallam7949]

My mother has passed but she told me when she was a young "war bride" in the early 1940's the soldiers and their wives at their Army base who were from the American Bible belt (Alabama, Georgia, etc) made a coffee substitute with chicory. So now I'm wondering if chickory is a Cherokee thing? I know Cherokee people originally came from north Alabama/north Georgia. This area was/is Echota, the Cherokee homeland. I think she said that it is a local plant there.

[@Oilfieldscout]

My granny would make "Red Eye" gravy. She would make a pot of boiled coffee. In the meantime she would cook bacon and brown a cup of flour in the bacon grease. Also making a pan of biscuits. The flour and bacon grease would cook until it was dark brown. Pour in a cup of fresh milk and stir until it got " tight". Then add coffee to the rou until it thined out where it would coat a spoon. Salt and pepper. Then on low till the biscuits were done. Coffee was ready and strong. Gravy was poured over the biscuits and bacon. If the hen's were nice some fresh eggs. These were poor Okies from SE Oklahoma. Seems poor folks got poor ways regardless.

[@katielaughlin886]

That sounds amazing! I’m going to try it 💕

[@valeriewaleliakapuakaimiho6485]

First time I ever heard of using flour and bacon grease to make red eye gravy. Where I come from (South Carolina) we make it from the drippings of country ham and only add coffee and maybe a little sugar. Yours sounds delicious though!

[@jojoberrypie6580]

Hi, my grandma made it. I’m kumeyaay, and kawaiisu. Scorched is the word but not burned. A thing like that with wild rice too, you scorch it in a dry iron pan, and then make a tea with it and it helps with cramps.

[@TheCulturalCompass]

jojoberrypie brown the flour or rice. Still thinking about that. Not one other dish or drink have I browned flour like that. . . .

[@sylviehaddad2323]

We make Mexican chocolate like this. It’s called Chamurrado. I will try this coffee. Looks yummy 😋

[@deandreayazzie1913]

My Nálí lady makes this, but she uses corn meal & also adds walnuts to it. We have a huge jar at my moms house. Omg it’s the best! 🤤

[@Deemonita]

Heeey, hello there. I'm from Chile, here that's called Harina tostada or "toasted flour" and you can eat it with water, cinnamon and honey and that whole thing is called Ulpo. Toasted flour also tastes great with watermelon

[@tinahhhsorondo8398]

Diana Mancilla with watermelon 🍉 yummy sounds good

[@melindadyke]

My Great grandmother use to make this and she was Wyandotte. I haven't had this since I was a child. Thank you for making this and bring back my most happiest moments in my childhood.

[@teresabouldin1691]

I am lumbee, but didnt grow up with my native family, but I want to learn the native language and all glad I came across your video.

[@hexkobold9814]

The idea of adding toasted flour to coffee reminds me of how Tibetans, Mongols, and Kazakhs add toasted millet or barley flour to milk tea. They don't add so much as to make it thick, just enough for flavor, but still a very interesting parallel.

[@robinfesmire8500]

So glad this video popped up. Often you see one recipe on KZbin presented by a gazillion different people, but you have shown us "something new under the sun." I know Hispanic cultures thicken their hot chocolate with corn flour, and it's delicious. I look forward to trying this because it seems like a thicker coffee would be good, and browned flour would add depth of flavor. And I think it's great that you can make it as thick as you want for a pudding or a drink. Am already thinking about all you could do with it--brown sugar, cinnamon, vanilla... My family used flour prepared as you did for diaper rash. Thanks so much. I also like the way you teach us words from the Dine language. I'm subscribing to your channel!

[@kshaw2307]

Hi, I'm from Britain so your culture is entirely different to mine. It's so interesting to hear you talk about your family history and your heritage, thanks for sharing! This looks like it would be great with breakfast, I'd love to try it with cocoa powder too! Edit: tried this and it's great! I've been having it for breakfast when I've had nothing in or not had time to eat. It works well in coffee, hot chocolate and Horlicks/Ovaltine (but NOT tea). Really glad I found this, now keep a tub of it in the fridge :) thanks!

[@kellyj.azania4371]

Inspired by you, Emmy made a version yesterday. She referenced you. I gotta stay away from coffee but, I'm gonna try it with extra spicey chai. It looks yummy! 😋

[@crystalpolice8086]

My grandmothers use to make this and it was a treat for me when I was younger. My children make this now and they love it.

[@tommynezwilliams]

Grams use to brown finely ground dried corn to bring out the sweetness of the corn for navajo tea.

[@barkingsheep5224]

No. I havent ever heard of this specific food and Im very grateful you shared it with us all! Thank you!

[@patriciamcgovern7833]

Toasting flour before using adds a lot of flavor. Thanks for sharing this dish it is similar to many dishes from around the world that use a toasted flour base and flavored liquid as a quick porridge or thick soup.

[@pbostler]

Hi from New Mexico!! I love Southwest history and subjects, and food. Love turquoise!! Thank you for sharing!

[@gazelle3726]

Your coffee and breakfast all in one! Thank you Sierra from Vancouver, Canada..I will try this!

[@stairwy2heven]

In El Salvador we do this corn flour. We also do ground up maize and spices. And we have that with sweet bread. Drink like this, we call "atole". They're soooooo yummy.

[@HazelJuanitaMillanHoffman]

I didn't know they still had cloth flour bags. When I was small they came in different flowered patterns my grandmother would make me and my doll clothes out of them of them

[@BeowWulf]

Yes! The patterns were printed that way on purpose. When manufacturers found out that moms were using their sacks to make clothes for their children, they started printing them with prettier patterns so the kids would have nicer looking clothes!

[@agingintobeauty]

My grandmother made a quilt from printed flour sacks when she was a girl. It was very pretty.

[@12sisters1bride7]

You know what,i could think of 1000 uses for that cloth bag,and the old potato sack too.

[@Delores777]

Emmymadeinjapan just posted your Navajo coffee!!!! So excited 😆

[@meganblueboy]

I'm from Northern Ontario, I'm Cree from Moose Cree First Nation in James Bay. Different First Nation communities around the area make something a bit similar, but it's called tea bloss. Tea, flour, lard. (Carnation milk, sugar if they had it) Some people put oats. I believe it was more of a survival drink, or it was good for travels long ago. It kept your belly full. I've had it a few times when we were out in the bush during winter. I've never heard of this coffee drink, but this totally reminded me of tea bloss in our area.

[@WindsweptBeauty]

It’s like a super thick coffee roux ☺️ my mom said my grandma used to brown her flour in the oven. I guess that would save the kitchen from a flour mess

[@lydiachavez8004]

Pinhole. You can also make atole. Tarahumara Indians from northern Mexico sell it and use it to sustain their poor meals

[@MariMiniattL]

I love stumbling on recipes like this. And reading the comments, now i have to try all the variations mentioned.

[@yeshoshua1243]

Yep!!! Good vid. It brings back memories, the old people back in the day. They grind white/ yellow corn and my mom use it with her tea... What lovely smell it made... Thx for sharing and bless the memories... 🙏🙏

[@irenebernal5991]

My family is from Albuquerque New Mexico & we make what we call Atole’ with blue corn, cinnamon & little sugar ... grammas & Aunties would make it when we had stomach virus 🦠 nausea, vomiting & diarrhea - would make it like a cream of wheat consistency and we would drink it out of a mug small sips and it would really calm the stomach down and take away the nausea.

[@LVAngelradio]

Sugar naturally helps with nausea ☺

[@irenebernal5991]

LVAngelradio & the cinnamon 🥰 I love cinnamon... I love when my mom sprinkles cinnamon & sugar on the fried bread - we call it in New Mexico Sopaspillas... 😫soooo good ! 😂

[@tinahhhsorondo8398]

A lady came down for forth of July to a family members house a few yrs back she was a Navajo n made that blue corn cinnamon n sugar I added butter it was so good 😊 still crave it sad thing is I can’t find no blue corn 🌽 in my part of town! I always ask my husband cousin when that lady coming back with her blue corn meal 🥘 HAHAA

[@irenebernal5991]

tinahhh Sorondo 😂😂😂👍🏼

[@jrdscrgn]

@@irenebernal5991 I'm also Burqueño. The dessert in this video, my abuela calls it polvillo.

[@wendysaurusrex5699]

Yep I’ve never tried this kind of coffee ☕️ but now I’m craving fudge brownies now 😻 Starbucks needs to sponsor our girl Sierra asap so we can all have a coffee break with her 👑 girl power 💪🏽

[@emmalouie1663]

Never seen this way to make coffee before. The browned flour reminds me of a gravy roux base. It's the start of making gumbo and gravy and biscuits. Some people put flour on a cookie sheet and brown it in the oven as an alternative way of getting the flour dark.

[@lindarebello9196]

I just found your channel. I lived in NM 18 years. I am a weaver and took a Navajo weaving class from Pearl Sunrise. I can't wait to try this. Subscribed and hit the bell.

[@thisorthat7626]

I enjoy simple recipes that we can make anytime. Also, I appreciate your teaching us some Navajo. It is a beautiful language and even learning a few words is fun. Thank you.

[@MrSoldierperson]

Mexicans have something similar. It's called: champurrado. Basically it's hot chocolate with flour. Which I have made and it comes out delicious. This video has reminded me of that, and I'm going to make it again. I've never had the flower with the coffee, but I'm definitely going to try it. I'm Native American as well. 39% Native American according to ancestry.com. but my Native American is indigenous to Mexico. I have indigenous from the north of Mexico and the south of Texas and Central Mexico as well. I also have Spanish.

[@iteaire]

soldier person yeah, but el champurrado is made with corn dough (masa de maíz)

[@kathyinwonderlandl.a.8934]

heather mullen good to know!

[@Oyaniyi100]

Hi! I live in Chile and toasted flour is added to everything from a topping for ice cream to just plain water. So I decided to try your coffee pudding treat and I LOVE IT! It is so yummy and creamy. Thank you for teaching me how easy it is to make it myself, so now I can try toasted flour on everything.

[@Oyaniyi100]

@@sabias3932 you will love it on ice cream. But you can also add it to milk (with some sugar and cinnamon) or to fresh fruit. I have even read that you can add it to wine (also with sugar)! I have this recipe a few times a week now!

[@carolfernandez7712]

So cute how you were excited about a childhood recipe! I love how cooking keeps our family memories alive. :)

[@evelyndenton4840]

My comment about the coffee and browned flour, when I was a child we had homemade biscuits and we crumbled them in sweetened coffee and ate . Was really good, probably similar.

[@persephone444]

Im algonquin and i remember my gran was making it for me all the time until i went To High school and i totally forgot about it until today thanks for bringing back good memories

[@jibaritomx]

My grand mother used to toast corn then grind it is called *pinole* in Spanish or *izquitl* in nahuatl... Tastes good also with pumpkin....

[@BrokeredHeart]

Also should mention a safety precaution if you're cooking on a gas range. Loose flour is highly flammable, so if you're going to prepare this, make sure you mix it in a deeper pot or pan with a lip to avoid spills. No sense in losing your eyebrows and setting of the fire alarm for a mug of coffee.

[@BrokeredHeart]

@@itsgoingtobeok-justbreathe4808 Yup! Back in the medieval ages and the early industrial revolution, flour mills were one of the most dangerous facilities to work in for this very reason. They even prohibited the use of candle light for fear that the flame could ignite the flour dust particles in the air. Flour explosions are less common now, but not completely unheard of. A single spark from a faulty piece of machinery in the right conditions can ignite the floating flour dust which can cause an explosion forceful enough to break glass windows. Also a must know for kitchen fires that it's better to use baking soda to smother grease fires than flour. You want to put out the fire, not add to it.

[@Kimgottanewgroove]

Thank you for sharing a childhood comfort food. We didn't have a lot when I was a child but these type of recipes made to stretch food make for warm wonderful memories with those we love that have gone before us. I'm going to try this.

[@healinggrounds19]

My family is Irish and Cherokee, from the coalmines of Kentucky. This is how I grew up making coffee! My great granny would sip hers in a saucer, another Appalachian thing. I just thought toasted flour in the coffee was an Appalachian/Irish/coal miner thing as well. I figured flour was for folks too poor to have cream in their coffee or tea and fills the belly a bit.

[@mariasofola1878]

Lots of older Irish people sip their tea from saucers instead of cups, they make the tea in a cup but spill some on the saucer and drink the tea from the saucer

[@sharylfuller9277]

Science Fiction Double Feature my grandmother was of Scotch Irish decent and she crank her coffee from the saucer ... she did the cream and sugar in her cup then poured into the saucer to drink

[@cryptolio5273]

My family is Irish and Cherokee too! I just found this - it's interesting : appalachianmagazine.com/2019/03/05/old-time-practice-drinking-coffee-from-saucers/

[@NavajointheCity]

Hello! It's called "Ts'aał beí", my aunts still make it. Its considered hot cereal, pudding, or coffee creamer.

[@silverserpent420]

Great vid! Reminds of the drinks we had growing up! Maizena a drink flavored with strawberry, vanilla or chocolate ect! And champurrado, a chocolate drink using mexican chocolate, so yummmmm! Both made with corn flour or maize. Great winter drinks to warm the tummy and bring family together.

[@rosamariamendoza1466]

Champurro and bunuelos for this season, or any season!!!❤

[@silverserpent420]

@@rosamariamendoza1466 You got that right!!! Great for any event! Buñuelos, tamales y champurrado for Xmas and menudo or pozole y champurrado for new years! 💚💚💚💚💚💚💚💚💚💚💚💚💚💚 I'm hungry now lol.

[@weareisrael143]

Yes, I thinking atolè

[@jenayschmoker4683]

This is so cool! My maternal great-grandmother used to make this! What a special treat to see you make it here. My mother would use an iron skillet, and lightly dusted the pan with the flour. Layering it on as the flour browned. Then when she removed the skillet from the heat, straight into the flour she would dust and stir in a half a cups worth (guessing) the sugar. Num. Hint, this recipe is also tasty on top of vanilla ice cream!!

[@ArtsyAries23]

I tried making this last week when I was hungry and on the go and it wasn't bad at all. I did mine with a little cinnamon in it. I didn't have bluebird flour because well, I am also a poor native and couldn't afford to order it online so I had to do the east coast alternative which is gold medal. But still, I think I'll make this again if I'm ever too busy to eat and need some caffeine. Thanks for sharing.

[@janetedens]

Wado, thank you in Cherokee, for sharing this. I will ask my family members if they have ever heard of this. Looks like chocolate and it sounds good, like a pudding almost. I just found your channel today.

[@bizygirl1]

Janet Edens Wado Janet, My family is Tsalagi/Cha-Ta, Did any of your family use browned flour for treating diaper rash? As I watched her prepare the flour I was reminded of browned flour used on the babies in our families. I’m trying her recipe too!

[@joealtmaier9271]

Fascinating! I've seen that lifting-the-pan technique to control heat before. Gordon Ramsey uses it with his scrambled eggs. Your use for browning flour seems a perfect application.

[@joncampos5551]

Joe Altmaier Gordon Ramsey! Such a bastard.

[@ninababy8]

I made this. Wow it was so good! I thought it would tastes strange but It was comforting and tasty. The flour smells so good and yes it mellows the taste of the coffee. It’s like a pudding. Thank you for sharing I really loved it

[@dibbuk5730]

Louis L'Amour mentioned this in a couple of his books. He referred to it as "cold flour". LL's description was the white mans' version with a touch of cinnamon in it.

[@lynusjuanico]

Hii I'm Lionel I'm from Acoma Pueblo we have this too. But with ours we add some sugar and we use it for one of our ceremonial doings. I've personally never tried it but I've seen my mom make it before

[@reginamayer-eastman8052]

I'm going to try this. Reminds me of my grandma's survival recipes. The things she could do with flour ... Enjoyed your video very much. Love your style ... "sheeesh".

[@taneahumphrey7918]

Hi!! Brown flour is also excellent for baby diaper rash it work overnight.. we used it for the babies for the mom's out there

[@Hereandthere333]

Lol "oh! Let's not use the Starbucks mug cas again this video is not sponsored by starbucks!" Also I am also making the same excited squeals , thank you for sharing! Cant wait to try!

[@kristinloehrmann5262]

Always speak your native tongue - and teach your children. This video helps me connect with the inner spirit in me who sees my elders. We belong to each other!

[@ravenm6443]

Thank you for sharing! Your video randomly came across my feed and I’m glad it did 🙂 I really want to try this! I love learning about others cultures and history, especially through food because it can really tell a story.

[@Shellorena]

During the wars postums or powdered roasted grains were a coffee substitute or added to coffee.My Mom was of PennsyIvania Dutch back ground.In the North of Canada the Dene folks drink it too, especially when it is cold.I still love it and it brings back alot of memories. It indeed sticks to you ribs and helps through tough times and cold winters. I loved roasted barley and we ground it in a mortar or in my Mom's handcrank. Roasted dry beet chips and carrot chips, cranberries and other berries were added for changing up the flavor.If you were very lucky, on occassion you mght get a chocolate to melt in it. Thank you for sharing this little recipe gem and stream of comforting memories.Gonna go make a cup.💖

[@ellelorraine3540]

Thank you for sharing. I learned quite a lot from this one video and the comments. I subscribed to you and the Chef. I will also share what I learned. My daughter recently moved to the Phoenix area. Blessings...

[@gregoryraines9318]

my Great Grand mother used to make that...but she was Creek indian.

[@aliciao.5731]

This reminds me of atole and champurrado. Champurrado is made with chocolate and corn flour.

[@RainyDayWolf]

Exactly my thought... Imma try it.

[@darlenemassey6161]

Hi Sierra, I am going to try this in the morning. It looks fun to make. Thanks for sharing such a simple but creative response of your Ancestors as to what to do with flour and coffee.

[@darthbee18]

Hello there Sierra! YT recommendation tab showed me your video and I wasn't sure why, but I clicked and watched this video anyway. Interesting recipe, might try it (as I am a coffee enthusiast 😃☕). Looks like custard but without milk and/or egg 😄😄

[@purplealice]

I have a cake cookbook that tells how to make unbleached all-purpose flour have the properties of cake flour, if you need cake flour for a recipe and you don't have any. It involves heating the flour in the microwave, which doesn't make it brown, but it does dry it out. Another thing is that when you make a flour and butter *roux* to thicken and darken a sauce or stew, if you brown the flour this way before browning it in the butter, to give the sauce a better color and flavor.

[@diy_nailsby_heidi_r3889]

Toasting the flour causes the moisture in the ground floor grains to expand and the starch/protein inside the micro-granules is able to absorb liquid, which thickens the liquid. Similar to making a roux for gravies, sauces or -my personal favorite!- Cajun etouffee! In a roux the flour is browned with fat of some kind, which adds a silkiness and mouth-round depth of feel. Nutrition Note: If you use a finely ground corn flour (masa), the alkali in the brewed coffee has the same effect as the small amount of alkaline lime found in most stone metetes, most of which are made from some type of limestone. The alkali breaks down the protein present in the corn so it becomes nutritionally able to be digested and absorbed. Hard corn is not digestible, otherwise, and just mostly passes through the gut,maybe some tiny amounts of sugar may digest, depending on the strain of corn the flour was made from. Okay, end of lecture! A-Ho!

[@agingintobeauty]

It's so thick it reminds me of how different Italian hot cocoa is from U.S. style... It also reminds me of cornbread in milk. Simple meal my grandmother used to enjoy.

[@rachelkrumpelman5131]

My Grandmother enjoyed that as well. I remember as a kid watching her crumble her cornbread add milk some salt and pepper and she just loved it. I was grossed out. Lol I like milk on a cobbler but cornbread? Nah. Lol

[@765respect]

@@rachelkrumpelman5131 My Mexican grandmother would pour milk over a slice of white bread sprinkled with sugar and cinnamon. I would have a taste of hers and then be on my merry way. She also liked stale white bread dipped in her coffee. I lived in Greece as a teen. For breakfast I had hard toast dipped in a tall glass of half Greek coffee mixed with half canned milk. I haven't thought about these very different breakfasts that I had in my youth for a very long time. My husband is always bugging me for biscuits and gravy which I won't touch, haha.

[@agingintobeauty]

@@765respect I love buttered toast dipped in coffee!

[@765respect]

@@agingintobeauty Every now and then I will have that stale bread dipped in coffee and now as an adult I really like it. Your idea of buttered toast sounds so yummy. I need to try it next time I have both!

[@istandalone3870]

mmmmhhhhmmmm, love coffee recipes. This reminds me back in 60s-70s. Of course I was very young back then. And yes, I'm a coffee drinker in mornings. ☕ Take care and many blessings. We'll be following you for more vids. P.S. Making it tomorrow morning, lunch. 👍👍👍👍😊

[@chalbinali8951]

Ya at eeh, my late grandma used to make that coffee creamer. She used to call it tsaal bai, she used roasted corn and grinded to a powder. She also used that same corn meal product for navajo ice cream called da yis tin, temp outside has to be below 0 for it to work. Grandma would put ashes on there to keep the bad spirits away from it, because it was put out doors for the night. The same product used to sweeten puberty cakes yil kad. Durning the making of the cake, young kids in the attendence will be asked chew the corn meal and spit it back into cake mixture. Some how the saliva and meal will make the cake sweet. This is my families version of coffee creamer, there is nothing wrong with yours just different. 👍 sweeten puber

[@SierraJohnson]

OMG, that is what my grandma did with the Kinaldah cake. I remember her having us all chew it together in the kitchen. Loved the taste of it.

[@kaylynntsosie3864]

My grandparents used ground corn meal too. Never seen them use white flour as a substitute, since white flour is much unhealthier than corn meal. But I'll try the flour version to do a comparison. Interesting video.

[@islandbirdw]

I had a very good friend who had come to school away from her reservations and we became great friends. She was a Navajo tribal member. I discovered a book that is a historical description of the food that was being cultivated by the tribes. Corn beans and squash were the staples and they were growing/small farming prior to colonial contact. They trace the recipes from history and a chapter each of for different immigrant cultures. I find the history of food and recipes fascinating. Another coffee to try besides my Mexican hot chocolate😊

[@765respect]

Try atole. Ethnic Mexican drink from antiquities. Uses cocoa and cornmeal. Perfect for cold days!

[@mattkisewatizidatidah6888]

765respect more like indigenous

[@florindalucero3236]

Coffee vegan pudding mug cake! I make mine with arrowroot and cassava flour ^_^

[@charlenee2751]

I am interested to try this, although it comes from a sad time. Its creative cookery. And its nice to hear your language

[@fernandap6195]

Thank you for sharing!! In Chile we also use toasted flour but we start by toasting the wheat grain and then grinding that.. the outcome is a little coarser i think but once you add water and sugar it becomes creamy too.. I've never tried with coffee but will definitely have to try it now!!