HomePublicationsThe Tracker MagazineVol 2, No. 1, Winter 1983

The Tracker Magazine - Vol 2 No. 1, Winter 1983

Hulled Corn Soup
by Ha:oka'
Take about 1 quart of dried flint corn (white Indian corn) to a large pot of water (do not under any circumstances use an aluminum pot) with about two handfuls of clean (hard wood) ash, and cook about 20 to 30 minutes, or until the hulls slip. Take pot from fire and clean out all ashes. Put the corn back on the fire with clean water and cook for about two hours, adding about 1/2 quart of pinto or kidney beans and either bear, deer or salt pork.

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