The kernels from the red Abenaki corn are removed and processed into hominy with wood ash and pounded into flour. The red corn flour is in the large gourd bowl.
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Posted by: hearttohearthcookery | March 5, 2014
Red Abenaki Flour
Posted in Abenaki, Corn, culinary history, food, food history, Native American, receipts, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
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