GRAINS AND NUTS
Two cups strained hominy
Four eggs (beaten)
Butter (as needed)
Salt and Pepper
Brown hominy in skillet over medium heat.
Use about one tbsp. butter
or cooking oil.
Blend in eggs and hominy. Season while stirring.
When hominy is brown it is ready to serve.
A Recognized Dish of Honor
Always save back some balls for your family at Thanksgiving, Christmas, New Years with what ever other special dishes you fix, they freeze very well.
This is a side dish that reminds you where you came from and your ancestors can smell the connuche and find your table.
Even those who haven't tasted it before down deep inside remember it and are happy. Most families have one or two prime gatherers.
Beat up so-hi (hickory nuts) very fine until it can be formed into balls. Balls are big like softballs. This is meat and shell both.
Take how much Connuche you want from ball. Each ball can feed enough for about 20.
Place in a sauce pan and cover with boiling water.
Stir well separating the shells from the "goodies".
Strain through a cloth or fine sieve.
The shells will sink to the bottom and the meat has mainly cooked up into a base broth.
You can see an oil come to the surface from the boiled nuts.
If you pour it careful just use a pasta strainer. Now I add rice and cook it.
Add hominy, homemade or from a can. Mash about half into the the soup mixture.
Some mash the hominy, others like it whole golden kernels.
Try adding sliced mushrooms from the store.
Season with lots of salt.
Or leave out the mushrooms and add sugar instead.
Or add small pieces of deer meat. Fix it the way your family likes it. If the base was Connuche everyone knew it was a special meal. They were honored.
"con-nu-che a-gwa-du-li" means (I want Connuche) and it is always good if you serve it with se-lu-ga-du. (Cornbread)
NATIVE AMERICAN RECIPES