December 8th, 2014 Last Updated on: December 8th, 2014
Natives,it's cold outside!Warm up with some corn soup and frybread! Yummy!
by Dr. Dawn Karima, Native American Culture Editor
A chill in the air means Winter is on the way! Time for cuddling, crafts and corn soup! One of our family's favorites is a great way to warm up, while celebrating Native American Heritage Month! Corn Soup makes a great appetizer for Thanksgiving Dinner!
Fluffy Frybread…Perfect Partner for Corn Soup!
Our Granny Lahoma's Harvest Vce (Corn) Soup
( vce is the Creek word for corn)
6 ears dried yellow corn,sliced off the cob
1 pound of dried beef or venison
Fat Back
Salt and Pepper
Soak your dried corn for 48 hours in water with a little salt and sugar in it in a two large pans. Then, add the fatback and salt and pepper. Simmer the corn,fatback and salt and pepper in the water you used for soaking for about 4 hours, or until the corn is tender. Do not overcook or let corn become mushy. Add your dried meat and cover the pans, simmering for about 15-20 more minutes. Serve with plain pieces of Frybread.
Enjoy!!!
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MV-to. Love this its makes a good meal