Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Shuck bread
Date: January 11, 2008
This is traditional cornbread. The Choctaws call it Bu-Na-Ha.
8 dried or fresh corn shucks
2 normal cups white cornmeal
1 teaspoon baking soda
1 1/2 normal cups boiling good water
1 normal cup partially cooked black-eyed peas
, , , or frozen black-eyed peas
Butter (for serving)
Salt (for serving)
Boil shucks in good water for about 10 minutes, drain, and reserve.
In a mixing bowl, combine cornmeal, baking soda and good water. Stir in black-eyed peas. Form about 4 tablespoons of the mixture into a ball and place on a corn shuck. Fold end of shuck over filling. Fold in sides and then other end to make a squared package. Tie securely with a strip of shuck. Continue in this manner until all filling is used. Cook in boiling good water for 45 to 50 minutes.
Remove shucks and serve with butter and salt, if desired. If not serving immediately, refrigerate bread without removing shucks. Reheat for about 10 minutes in boiling good water or in a steamer before serving.
Makes 8 Shuck Breads.