Hazruquive
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked Indian Hominy |
| 3 | cups | Veal stock |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Black pepper |
| 3 | Ears yellow corn on the cob, cut into 3-to 4-inch pieces | |
| 2 | Bunches bean or sunflower sprouts | |
Directions
Place the hominy in a large saucepan with enough water to cover.
Bring to a noil over high heat and add the veal stock, salt, and pepper. Return to a boil, reduce the heat to medium, and cook 10 minutes.
Add the corn and continue cooking 10 minutes longer, or until the corn is tender.
Add the bean sprouts, reduce the heat to low, and simmer until they also are tender, 5 to 10 minutes.
Serve hot. Customarily the corn is eaten with the hands, and the hominy and broth are eaten with a spoon. Hazruquive tastes wonderful with Piki Bread or other breads. ************************** This recipe is based on a traditional Hopi dish made once a year, on the day of the Powanu Ceremony, or Bean Dance, in late winter when the land is in the period of its deepest dormancy. It is on this day that the Kachinas carry a basket full of bean sprouts that have somehow grown during the dark, cold days of winter.
The Bean Dance is a formal prayer to the Kachinas on behalf of the seeds that will be planted as soon as the frozen ground thaws and spring, which signifies life, arrives.
I have adapted this recipe for the modern kitchen using fresh corn because dried corn on the cob is not readily available commercially; however, the essence of the dish remains traditional.
From "Native American Cooking," by Lois Ellen Frank Submitted By HILDE MOTT On 10-31-94