Sofkey

1. 1

   Pout 1 pint corn and 1/2 cup water into a hollow or semi-hollow log and start pounding the corn with the pestle hand made from oak. When all the corn has been cracked and the skins are off, take it out; repeat the process with the second pint of corn.

2. 2

   After this is done, take the ground corn and sift it through a large sifter and pound it again; then, sift it through a smaller sifter.

3. 3

   In sifting through the smaller sifter, you get a fine ground meal, about a cup or less, which is ready for cooking.

4. 4

   You must use a big cast-iron pot or washpot.

5. 5

   Pour the water in it and build a fire underneath the pot.

6. 6

   When the water begins to boil, put the corn into the pot.

7. 7

   Remove all the residue which will rise to the top, then pour the ash liquid into this mixture and stir every 20 minutes with a long wooden sofkey ladle for about 3 hours.

8. 8

   Pour the fine ground meal into the pot when it is nearly done in order to thicken the juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.