Navajo Foodways
A concerted effort is underway to preserve vanishing Navajo (Diné) foodways in the light of fast and commodity food, food deserts and obesity. This food sovereignty movement seeks to decolonize Native...
Pinon Nut Butter
Roast the pinon nuts in a frying pan until they crack. Let them cool down. To break the shells of the nuts grind them carefully with a hard object like a stone or wooden rolling pin.
Traditionally the tsédaashjéé' and tsédaashch' íní (Metate and Mano) were used:
Place the shelled pinon nuts on the Metate and grind into a paste. Mix with roasted white corn and mold into a small cake. It can then also be dried in the sun and kept for winter. For diversity, add sumac berries: Chiiłchin to sweeten. You can also add dried venison to make achxǫǫh.
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