This is a very simple recipe from an awesome cookbook by Sean Sherman: The Sioux Chef's Indigenous Kitchen. I have searched for Indigenous recipes online, but can't seem to find any. Any authentic ones to be exact. It is filled with fried bread, loads of fatty meat or sugary food which I doubt is traditionally Indigenous.
Do yourself a favor and buy this cookbook...
Then I came across this cookbook. I bought it without much thought and immediately dive straight into it. I love a good, simple yet yummilicious meal. This checks all the boxes. The poached egg on the cornmeal mush makes so much sense.
I have cut down the recipe by half from the original as I was only cooking for myself. 1 for my brunch and 1 for my dinner. You can easily double or tripled this recipe. Do taste and adjust for seasoning for the mush along the way. I also shared how I usually poach my eggs down below.
Ingredients:
Adapted From Sean Sherman: The Sioux Chef's Indigenous Kitchen
(Serve 2)
Grits / Cornmeal, 85g
Water, 500ml
Sea Salt, Pinch
Black Pepper, Pinch
Eggs, 2
Coriander Coarsely Chopped, A Handful
Equipment:
Sauce Pot
Directions:
In a sauce pot over medium heat, add grits and water.
Bring the heat up to a simmer.
Whisk for about 5 mins.
Bring the heat down to low.
Whisk occasionally to prevent burning.
Cook for about 30 to 35 mins or the mush has thickened.
Half way thru', taste and adjust for seasoning with salt and pepper.
The mash should drop heavily from a spoon, but still, be fluid and not sludgy.
Final taste and adjust for seasoning with salt and pepper.
This is how I prepare the poached eggs.
Fill a large pot with water.
Turn the heat up to low.
The temperature of the water should be 80 degree celsius or 175 fahrenheit.
If you don't have a thermometer, there should be steam and bubbles at the side of the pot, but the water isn't even simmering.
Slide a plate on the bottom (the plate acts as an insulator).
Crack an egg over a slotted spoon (this will drain off any unwanted excess egg white).
Gently slide the egg into the water.
Cook for exactly 4 mins.
Remove from the heat and immediately onto the cornmeal mush.
Season the egg with salt and pepper.
Garnish with some coriander and serve immediately.
Repeat the process for the remaining egg.
Nourishing, hearty and yummilicious...
Yolk porn!