Here you will see the original traditional recipes. By “traditional” recipes we mean: they do not contain white, bleached or unbleached flour, eggs, sugar, cheese, lard or fry bread, pasta, pies, cakes, nor any other processed food.
Navajo Recipes
Here you will see the original traditional recipes. By “traditional” recipes we mean: they do not contain white, bleached or unbleached flour, eggs, sugar, cheese, lard or fry bread, pasta, pies, cakes, nor any other processed food.
i really love the navajo people,there triditions,and some of there food.i would like to learn more . thank you for this web site to give me the chance to learn . sharron
It needs to be told that what we Navajo’s use is Ground Roasted Blue Corn and not cornmeal. They are two different things, especially tell a Non-Native for there is the cornmeal that the stores sell and the Ground Roasted Blue Corn that is sold in some stores.
It is a good idea to roast the cornmeal first. Toasting it first gives the corn a heartier flavor. But the recipe does not require roasted cornmeal – any kind will work.
In case your store doesn’t carry roasted cornmeal, or you want to roast it yourself: In a frying pan, toast the cornmeal over moderately high heat, stirring constantly, to prevent burning for about 5 minutes.
Can you also use salt cedar ash?
I’d think so – Creek and Seminoles use hickory, Hopis use Chamisa.
Hello my name is Olin and thank you for the science behind the ash additive that information was awesome I am a young chef I run a kitchen on the cusp of the Navajo Nation booming with tourist . I am in my sophomore year here as head chef and have total freedom of kitchen and being half Navajo I would like to incorporate more Navajo cuisine with modern twist. I am trying to develop a recipe and new cooking method to mock the Navajo steamed and dried corn possibly using a smoker. Neshgizhi is the corn name I believe please help me with any recipes or methods thank you
you can steam the corn in a roaster pan, put water at bottom, crank it up and the steam will cook the corn just like an under grown oven. what restaurant are you at?
Thanks for the comment. Sure you can – but how will you infuse it with this earthy, smoky taste? Just won’t be the same.