Seed Saving: Expert
Blue Hopi Sakwapu Corn (Zea mays)
Blue Hopi Sakwapu Corn (Zea mays): Ancient variety cultivated by the Hopi Indigenous to make the flour for their tortillas.
The plant is 2,5 – 3 mt, it takes 62 days to pollinate and 110 to harvest. Strong and resistant to common diseases and drought, it tolerates torrid heat very well and has low water requirements, it fits good with Italian climate. Very productive, intense flavour.
Used for making flour when before reaching full maturity, it can also be consumed grilled while retaining its particular taste.The flour is tasty, dark blue, and high in protein. Also used to produce Pinole, a mix of corn, chia seeds, cocoa, and agave with important nutritional characteristics. Rich in protein and minerals such as magnesium, high in fiber, great food for prolonged sports activity.
In the next section, the recipe for making Pinole at home.
It is the base for making drinks or food, particularly suitable for sports nutrition, brought to attention by runners as food for prolonged runs. It is in fact rich in proteins, amino acids, vitamins, and minerals, magnesium in particular.
Blue Hopi corn is one of the most suitable for producing it, the flour produced by Sakwapu (indigenous name for corn) is rich in fibers and proteins, more than any other variety. Below is an indicative recipe for a Pinole-based preparation.
Half a cup of corn flour, grounded as fine as possible
Half a teaspoon of cinnamon (or any other spice to taste)
A tablespoon of brown sugar, agave, or honey
Toast the flour over medium heat for about 5 min, until it starts turning brown. Be careful to stir it every now and then so it doesn’t burn.
Pour the flour, still hot, into a container, add cinnamon and chia seeds, and mix well.
Add honey and water.
Stir until you get a fairly thick mush.
Place the mix on a baking sheet, shaping it like a thin tortilla.
Bake at 150-180º for 15 min.
Warning: do not allow honey to caramelize. Finally, place tit on a plate and cut it into pieces while still hot.