• Gzhadawsot Mattena

Kakawzawabo i Waw (Corn Mush and Eggs)


This time of year we have an abundance of chicken eggs. Though traditionally we use duck eggs, chicken eggs work just fine. Duck eggs however do have a much creamer and rich flavor.

This recipe is super easy and anyone can make it. This is great for camping, appetizers, breakfast, or as a side dish.


Video Instructions Here


Ingredients:

  • 1C coarse corn meal

  • 4C water

  • pinch of salt

  • dried Sumac

  • Culinary ash (sage or rosehip)

  • 4-6 eggs

Directions:

  • Bring 4C water to a boil and add 1C coarse corn meal. Whisk briskly for 3-5 minutes. Reduce heat and simmer for 30 minutes, stirring often.

  • After 30 minutes add a generous pinch of salt and stir well, cover and set aside to stay warm.

  • In a saucepan add enough water to be about 2/3 of the way full and bring to a near boil. I like to add about 1tsp apple cider or wild rice vinegar to help poach the egg.

  • Create a vortex in the water with a whisk and gently pour in one egg. Cover, remove from heat, and cook for five minutes for a medium done poached egg. Repeat as often as needed per servings

  • Dish up about an ice cream scoop size of corn mush, creating a divot in the center to create a "nest".

  • Sprinkle corn mush with a culinary ash, I like rosehip ash for this recipe.

  • Gently place a poached egg in the center of each "nest"

  • Season with salt, pepper, and dried sumac.

  • Enjoy!





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