Corn Soup: A guide to this traditional recipe, by a chef and a knowledge keeper
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- Опубликовано: 18 мар 2021
- The making of traditional corn soup is knowledge that has been passed down through multiple generations of the Six Nations of the Grand River in Ontario.
For Karl Docksteader, making the soup represents a chance for his old life as a Red Seal Chef and new life as a community leader to come together.
He, along with Edgar Ahosenae, a knowledge keeper, work together to create this soup using the traditional methods.
As we learn about the soup and how it’s made, we also learn about how the process is deeply rooted in the culture. From the way the corn is harvested, to the way hardwood ashes are used as part of the process, to the way the soup is distributed to the elders of the community as an acknowledgement of the work they do. All from a humble bowl of corn soup.
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I'm a Navajo from New Mexico an our traditional food is CORN an the three sisters corn squash an beans 👍
Thank you for sharing this amazingly beautiful documentary.
Love this image of continuing those conversations our grandmothers never got to have!
This was unusually captivating
I am. Crying on this my gran my great aunties soup
Beautiful I ❤️ love this video
Beautiful Thank you for sharing .
Carl & Edgar , thank you 💝
Beautiful 💜
Holy heck! Great vid!!!
I'd prefer corn soup over Thanksgiving dinner
me too.
This was f'in BEAUTIFUL. My gosh, I felt so much and learned.
The only thing missing was some corn bread. Thank you for sharing.
The song they sang feels like a wave
That's good. I make it for everyone who asks me. I don't put that much beans in there. Sending good thoughts
I just watched this and will try to replicate it
Buffy St, Marie Yes 👍
More cool👍👍
Does the process of adding ash( hardwood essential?) And removing the skins, create hominy? Food is such a great way of bringing people together! As a nonnative, I'm drawn to your way of life, foods, traditions, stories. The true community! Your keeper of traditions, when I am home who will know our history? 😢 our younger generation have no desire to learn and keep and share what we could pass on
I'm sad. My garden is my greatest joy. The connection to mother earth. This video is amazing, it all started,for me, on a web site rezzy recipes, a " family" member posted a picture and comment,or their corn stew (is there a difference between the soup and stew?) It made me wonder, so googled it and the creator sent the video to my attention!!! Funny, in an old unused garden area ( I'm old 76 , I plant in containers, easier on bones, knees, back) long after usual planting season( here in CT) I have about 5 areas that volunteer corn has grown!!! There are actual ears with the silk!!! I'm hoping to be fortunate enough to harvest,at least one ear!? But if not, it's been a delight, to see nature at work! WOTA. Peace and blessings 🙏 to my extended "family"💯👍😋❤️🥰
yes, it's hominy they are making.
Do they use the ashes as a Lye as in soap making also years ago? Soup looks lovely ❤
👍👍👍👍👍👍
What type of hardwood do you use for the ashes?
Beautiful and very interesting!
It's amazing that nixtamalization is still almost unknown here in europe or africa.
Is it flour corn or flint corn that they use for this soup?
It’s white corn.
This white corn is indeed a type of flint corn, and the nixtamalization process helps it release the vitamins and minerals packed inside it. The Spanish brought over the flint corn from Meso America, but not the right method for preparing it. Baking Soda does work to soften the flint corn and loosen the shell, but doesn't give you the extra nutrition (Vitamin B3) that using ash lye or lime does. This lead to numerous cases of Pellagra in Europe when they tried to make this corn a central part of their diets, because they were using Baking Soda instead of ash lye or limes.
Nya:weh you took me back to the long house socials in steam burg .
I am oneida of the thames
Corn huskers lotion. When i was a kid i would husk for fun.
My grandfather called it Sofkee
Yep , that so called solder Kit Carson did the same thing to us Navajo s he tried to exterminate our corn , livestock an Us But we remain an here .
Im old ma
N
Aaahh, so my life as well. I let my healthy eating habits go by the wayside but I feel awful, unproductive and stressed….am going back to my delicious lifestyle of healthy foods
In this historic documentary I did not see a recipe by measure for home cooks in other places to duplicate this traditional soup, please.
Perhaps you missed the message that this is not a recipe for home cooks, but for community members to make together and for each other, and those they welcome to their community. Visit a pow wow to try some.
Man
Please use at least non GMO ingredients if not Organic.
😂😂😂
Ha ha, corn is probably the oldest genetically modified food in history. Indigenous American people selectively bred a small grass for 9,000 years into what you see today. 2,000 varieties, even.
@@Fotosaurus56 Cross Breeding and Genetically Modified are Not the same at all. Study the subject if you must at the PHD level/from unbiased PHD.s
@@ethimself5064 I'm too busy enjoying corn soup
yes, all of their corn in non gmo and most Ögwé’ö:weh grow organically. they did those things before it was cool lol.
It's beautiful corn and an interesting learning experience. Too bad these men are over fat weight. Corn is slimming but their other foods are not.
it’s not “their” other foods, it’s the food that the colonizers forced on them