I love your channel, please make more videos about traditional foods, storage techniques, cooking techniques, drying techniques, growing suggestions you have inherited and most importantly ALL of the stories you include in these videos really make them something more than just a recipe. I got stuck on your channel on the soaking corn in tea video (cant wait to try that!) and watched them all. My favorites were the seed exchange info (which I had no idea about) and the excellent method of dry, braiding and storing squash. Very valuable information. I guess the Caucasians (like myself) are still learning from you after all these centuries! Keep up the excellent work. Are there any books you would recommend? Yawʌ'ko for sharing this knowledge!
Thank you for sharing! May I ask: do you ever wrap these in dried leaves (rehydrating them before cooking), or is this a dish you only make July through September when fresh leaves are available?
The silence made it very special. Beautiful!
I love these videos
A lovely meditative video- thank you for sharing!
Amazing
Thank you so much for sharing.
Beautiful
I love your channel, please make more videos about traditional foods, storage techniques, cooking techniques, drying techniques, growing suggestions you have inherited and most importantly ALL of the stories you include in these videos really make them something more than just a recipe. I got stuck on your channel on the soaking corn in tea video (cant wait to try that!) and watched them all. My favorites were the seed exchange info (which I had no idea about) and the excellent method of dry, braiding and storing squash. Very valuable information. I guess the Caucasians (like myself) are still learning from you after all these centuries! Keep up the excellent work. Are there any books you would recommend? Yawʌ'ko for sharing this knowledge!
Wow, that's pretty cool! God bless you.
Nya:weh, yawe from Onodowa'ga:' lands!
Amazing! In Choctaw, we call it "banaha". In Mexico, they are called tamales. In Nigeria, they call it moie moye (not sure if I spelled it right).
In Mexico there corn is nixtamalized from a clay and then made into tamal. It keeps it from falling apart.
Thank you for sharing! May I ask: do you ever wrap these in dried leaves (rehydrating them before cooking), or is this a dish you only make July through September when fresh leaves are available?
This one we only make when the leaves are green. We do have ways to make our kan^stohale in leaves much like tamales.
Shoot that burnt part is prolly the best part
oh it is!!
Tamales have lard in them alot of it too I love um... this is not a tamale this Indian bread is definitely healthier forsure