Chaquehue
Chaquehue
My father fondly recalls eating this as a child. Chaquehue (pronounced shaw-que-weh), also spelled chaquewa, is a traditional Puebloan blue corn porridge with a texture similar to cream of wheat or soft polenta. This centuries-old dish predates Spanish colonization and reflects the deep Native American roots of the region. Called tanaashgiizh by the Navajo it is a humble dish with a long history.
My father fondly recalls eating this as a child. Chaquehue (pronounced shaw-que-weh), also spelled chaquewa, is a traditional Puebloan blue corn porridge with a texture similar to cream of wheat or soft polenta. This centuries-old dish predates Spanish colonization and reflects the deep Native American roots of the region. Called tanaashgiizh by the Navajo it is a humble dish with a long history.
My father fondly recalls eating this as a child. Chaquehue (pronounced shaw-que-weh), also spelled chaquewa, is a traditional Puebloan blue corn porridge with a texture similar to cream of wheat or soft polenta. This centuries-old dish predates Spanish colonization and reflects the deep Native American roots of the region. Called tanaashgiizh by the Navajo it is a humble dish with a long history.
INGREDIENTS
INGREDIENTS
4 cups water
2 cups fine-ground nixtamalized blue corn meal
¾ teaspoon salt
Mix-ins
Sweetner such a sugar, brown sugar, agave nectar, raisins ot any fried fruit
Nuts such as piñon o pecans
Warm milk if desired
Look for traditional nixtamalized blue corn flour which include juniper ash (which significantly enhances its nutritional value). Local sources include Ch'il Indigenous Foods and Tocabe Indigenous Marketplace.
Something to try some day when I have juniper ash: mix your own.
4 cups water
2 cups fine-ground nixtamalized blue corn meal
¾ teaspoon salt
Mix-ins
Sweetner such a sugar, brown sugar, agave nectar, raisins ot any fried fruit
Nuts such as piñon o pecans
Warm milk if desired
Look for traditional nixtamalized blue corn flour which include juniper ash (which significantly enhances its nutritional value). Local sources include Ch'il Indigenous Foods and Tocabe Indigenous Marketplace.
Something to try some day when I have juniper ash: mix your own.
DIRECTIONS
DIRECTIONS
Bring water to a boil in a large saucepan over high heat. Gradually whisk in the flour, stirring constantly to prevent lumps. Add the salt, reduce the heat to low so only an occasional bubble breaks at the edges, and cook, stirring regularly, until thick and creamy, about 10 minutes. Stir in sweeteners and any additional mix-ins.
VIGIL
Product designer, working in Denver. Reach out.
VIGIL
Product designer, working in Denver. Reach out.
VIGIL
Product designer, working in Denver. Reach out.