Welcome, Charles Suddeth.
Charles is going to tell us not only about his new release but also share with us some genuine Cherokee recipes.
Cherokee johnny cakes and all
While I am not a cook, I have learned to make cornbread that is not available commercially, like I grew up on. White cornmeal is typical, but the results with yellow cornmeal should not differ. Many Cherokees omit salt, because it makes the cornbread crumbly, but feel free to add a pinch of salt to these recipes.
These were for emergencies, when you had to eat quickly without dishes.
Add enough water to the cornmeal so that it does not stick to your hands. Form into patties that can fit into the palm of your hand. Do NOT put on live coals. Put the patties on top of white ashes (gray ashes are too cool) and turn over after 3 or 4 minutes-cook 3 or 4 minutes on the other side. Pull out of the ashes and enjoy.
|Lace Hoecake Cornbread|
These were ideal for a campfire. They were cooked on either a flat rock or flat metal like a griddle (hoe in England can mean griddle)
Add water to make a thick batter. Let sit for 10 minutes. Coat griddle or rock with lard or bacon grease. Cook 3 to 4 minutes on each side, until light golden-brown.
Nowadays, most call Johnnycakes Fried Cornbread. Add a pinch of sugar, and some call them cornmeal pancakes. Johnnycakes were something for the cabin, when you had time to enjoy them.
Add water to cornmeal and pinch of baking powder to make a batter. Let sit for 10 minutes. Fry in a cast-iron skillet with bacon grease/drippings. Fry until golden-brown.
Bean Bread Tuya gadu ᏚᏯ ᎦᏚ
This recipe originally calls for corn cooked in wood ashes (lime water) to remove the hulls—then ground into flour. Nowadays you can buy masa harina—the same thing. Results are more like a dumpling than bread.
3 cups masa harina
2 teaspoons baking powder
½ cup bacon grease
1 cup cooked beans (pinto beans are traditional—others will work)
2 cups water the beans cooked in (bean pot liquor)
Dried cornhusks (or hickory leaves)
Mix masa harina and bacon grease together first. Then add other ingredients. Form into patties and wrap in cornhusks. Steam covered for 45 minutes/when cornhusk pulls away cleanly.
Can also be boiled. Minus the cornhusks, it can be baked or fried.
Charles Suddeth has published poetry, picture books, middle reader’s books, young adult thrillers, and adult mysteries in English, Cherokee, and Turkish. He is active with Green River Writers and leads a monthly SCBWI Social. He lives in Louisville and teaches for the Jefferson County Schools.
Website - http://ctsuddeth.com/
Twitter - https://twitter.com/CharlesSuddeth
After U.S. soldiers attack twelve-year-old Tsatsi’s Cherokee village, his family flees to the Smokey Mountains. Facing storms, flood, and hunger, they’re forced to go where Stone Man, a monstrous giant, is rumored to live.
His family seeks shelter in an abandoned village, but soldiers hunt them down. Tsatsi and his sister Sali escape, but Sali falls ill and is kidnapped by Stone Man. Tsatsi gives chase and confronts the giant, only to learn this monster isn’t what he seems.
Their journey is a dangerous one. Will Tsatsi find the strength to become a Cherokee warrior? And will they ever find their family?
Print ISBN 9781939844620
EBook ISBN 9781939844651
Release date – October 8, 2019
Find Stone Man: And the Trail of Tears at:
Barnes & Noble – https://www.barnesandnoble.com/w/books/1130849102?ean=9781939844620