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Hopi blue corn New Mexican blue corn for posole (L) and roasted and ground (R) Ears of corn, including the dark blue corn variety. Blue corn (also known as Hopi maize, Yoeme Blue, Tarahumara Maiz Azul, and Rio Grande Blue) is a group of several closely related varieties of flint corn grown in Mexico, the Southwestern United States, and the Southeastern United States.
The Hopi are Native Americans who primarily live in northeastern Arizona. The majority are enrolled in the Hopi Tribe of Arizona [2] and live on the Hopi Reservation in northeastern Arizona; however, some Hopi people are enrolled in the Colorado River Indian Tribes of the Colorado River Indian Reservation [2] at the border of Arizona and California.
The Hopi say that during a great drought, they heard singing and dancing coming from the San Francisco Peaks. Upon investigation, they met the Kachinas who returned with the Hopi to their villages and taught them various forms of agriculture. The Hopi believe that for six months of the year, Kachina spirits live in the Hopi villages.
Blue corn, a staple grain of the Hopi, is first reduced to a fine powder on a metate.It is then mixed with water and burnt ashes of native bushes or juniper trees [1] [2] [3] for purposes of nixtamalization (nutritional modification of corn by means of lime or other alkali).
Palahiko Mana, Water-Drinking Maiden, Hopi 1899. She wears a headdress with stepped Earth signs and corn ears. Water Drinking Woman seems to be a name for the corn itself, one of many forms of the Corn Maidens. [1] Drawings of kachina dolls, Plate 11 from an 1894 anthropology book Dolls of the Tusayan Indians by Jesse Walter Fewkes.
Corn stew is a dish several cuisines, including the cuisine of the Southern United States, Cajun cuisine, Native American cuisine, such as among the Hopi tribe, and South American cuisine, [8] [11] [12] [13] among others.
The maize is then washed thoroughly to remove the bitter flavor of the lye or lime. Alkalinity helps dissolve hemicellulose, the major adhesive component of the maize cell walls, loosens the hulls from the kernels, and softens the corn. Also, soaking the corn in lye [5] kills the seed's germ, which keeps
The presence of corn as a spiritual symbol can often be seen in the hands of the "Yeh" spirit figures represented in Navajo carpets, in the rituals associated with the "Corn Maiden" and other kachinas of the Hopi, and in various fetish objects of tribes of the region.