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Pashofa
Pashofa is a Chickasaw and Choctaw Indian soupy dish made from cracked white cracked corn, also known as pearl hominy.〔("Pashofa Recipes." ) ''Ardmore's Scrap Basket.'' Retrieved 19 September 2012.〕 The dish is one of the most important to the Chickasaw people and has been served at ceremonial and social events for centuries. Pashofa is also used in specific healing ceremonies.〔Fitzgerald et al 47〕
==Preparation and serving==
Traditionally, dried corn was ground in a mortar into cornmeal and cooked in a pot with water. Finely cut pieces of young piglet or calf meat was added. The dish was served cold and could keep up to a month.〔Crossett 107〕
The hominy corn can be soaked and cleaned overnight or can be covered with hot water to remove the husks. After draining and removal of debris, the hominy is once again covered with water, salt is added, and the pashofa is cooked over a low heat for many hours. Bacon and pork can be added.〔Cravatt, Lori ("Pashofa." ) ''NativeTech.'' Retrieved 19 September 2012.〕
Specialized paddles and spoons, carved from wood or animal horns, were used in stirring, serving, and eating pashofa. Several of these are currently in the collection of the Smithsonian Institution.〔Fitzgerald et al 41〕 Pashofa was cooked in giant bowls, often over an open fire outdoors.〔Fitzgerald et al 45〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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