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Our Nation > Culture > Foods > Choctaw - Chickasaw Banaha Bread

Choctaw - Chickasaw Banaha Bread

Bread (Choctaw - Chicksaw) Banaha Recipe

2 cups cornmeal
1 1/2 cups hot water
1 teaspoon soda
1 teaspoon salt
Corn shucks (boil about 10 minutes before using.)

Mix dry ingredients. Add water until mixture is stiff enough to handle easily. Form small oblong balls the size of a tennis ball and wrap in corn shucks. Tie in middle with corn shuck string, or use oblong white rags 8 x 10 inches, cut from an old sheet. Banaha is much better boiled in shucks. Drop covered balls into a deep pot of boiling water. Cover and cook 40 minutes. Serve.

Indians used to heat hog lard and pour it over bread as gravy. Leftovers may be stored in the refrigerator. To serve, slice each ball into 1/2-inch slices and fry in hot fat. Variation: Add 1/2 Cup cooked black-eyed peas or red beans to recipe.