Pinole
Printed From: Foods of the World Forum
Category: Latin America
Forum Name: Mexico and Central America
Forum Discription: Mexico and Central America
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4836
Printed Date: 04 March 2021 at 05:51
Topic: Pinole
Posted By: gracoman
Subject: Pinole
Date Posted: 02 September 2017 at 10:37
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Pinole is an interesting and very old preparation that originated with the Aztecs who then spread it throughout Mesoamerica. It is basically corn that has been roasted, powdered and usually mixed with some type of sugar. Pinole can be added to recipes or consumed as a drink. It is a concentrated source of nutrition. Perhaps you have heard of the Tarahumara indians. The people famous for their health and ability to run hundreds of miles without rest. Pinole is a staple in their diet. A small amount mixed with water is filling and nutritious. in earlier days, traveling Native Americans would carry a small bag of Pinole with them and have no fear of hunger. Early explorers such as Kit Carson and Lewis and Clarke used Pinole. It is a remarkable emergency food. And delicious. Here I have made an heirloom blue corn pinole (Pinole Azul) waffle with powdered sugar and a few blueberries. Yum! https://imageshack.com/i/pn6BNDwwj">
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Replies:
Posted By: Melissa Mead
Date Posted: 04 September 2017 at 13:00
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I just read about that in an outdoor survival guide this weekend!
------------- Melissa http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/ |
Posted By: gracoman
Date Posted: 05 September 2017 at 09:42
| One wouldn't normally think of a survival food as being so tasty but it does very well in that department. |
Posted By: TasunkaWitko
Date Posted: 07 September 2017 at 11:45
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I've heard of pinole, but never quite knew what it was. Looks pretty good! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: HistoricFoodie
Date Posted: 08 September 2017 at 06:47
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Back when KY/TN was the western frontier, all woods runners carried parched corn, which often was ground into a form of cornmeal, and served as a substitute for flour. Don't recall that sugar was regularly added, though. Which would make it similar to, but not quite the same, as pinole. Parched corn wasn't confined to the west. It was for instance, a basic part of the ration for Roger's Rangers, among other militia groups and explorers. We sometimes forget that in the latter part of the 18th century, upstate NY and most of New England was still wilderness. As was western Pennsylvania. ------------- But we hae meat and we can eat And sae the Lord be thanket |