• Gzhadawsot Mattena

Mdamen Washkbek Pkweshgen Eshkebok Pkweshgenabo (Corn Cake with Green Sauce)

This recipe seems to help bring us out of winter hibernation and leap into spring. Using fresh wild greens and roasted sunflowers to make a sort of pesto adds so much earthy and nutty flavor you can't help but completely welcome the sunshine and longer days.

This recipe is made with Juniper Ash however for some people who have not grown up with it in their diet may not like this added ingredient. If you're not used to culinary ash I suggest you start just with a pinch as a seasoning when plating up. If you like that then you can gradually increase it within the cooking of the cornmeal.


YouTube Instructional Video Link


Ingredients:

Corn Cakes:

  • 3 C water

  • pinch of salt

  • 1 C course corn meal

  • 1tsp-1/4C of Juniper Ash depending on preference. You can omit or reduce if you're not used to this flavor.

  • 2-3 TBS Sunflower Oil

Green Sauce:

  • 2 C wild greens (mustard, plantain, onion grass, wild leeks, dandelion) can substitute with spinach and/or kale if needed

  • ~3/4 C Sunflower oil

  • 1/2 C unsalted sunflower seeds, toasted

  • 1 TBS pure maple syrup

  • 1/4 tsp salt

Instructions:

Corn Cakes:

  1. Add water, ash (if using), and salt in a medium sized pot and bring to a boil.

  2. Add corn meal and reduce heat, stirring well with a wire whisk

  3. Simmer for 30 minutes, stirring often.

  4. Remove from heat and allow to cook enough you can handle with your hands. While cooling you can make the Green Sauce.

  5. When cool enough to handle with your hands, bring a cast iron skillet to medium/high heat and add enough sunflower oil to coat the bottom of the skillet.

  6. Form about 1/4-1/2 C of the cooked corn meal into palm sized cakes about 1 inch thick and place onto the skillet. Cook on each side 6-7 minutes until nice and brown - The more ash you use the darker the crust will be.

  7. Finish with the green sauce

Green Sauce

  1. Using a mortar and pestle or a food processor fitted with a steel blade, puree all of the greens together along with sunflower oil (depending on how thick you want your sauce).

  2. Add maple syrup, salt, and toasted sunflower seeds and puree again.

  3. Scoop on top of the corn cakes and serve while cakes are still hot.

  4. Enjoy!



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