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Blue-Hopi-Sakwapu-Corn
15 seeds
Cultivation: easy
Seed Saving: expert
 

Blue Hopi Sakwapu Corn (Zea mays)

SKU: SHBHS
€3.50Price
Out of Stock

  • 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 high, it takes 62 days to pollination 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.The variety is very productive, of intense flavour.

    Used for making flour, it should be used 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,it is a great food to use for prolonged sports activity.

  • Pinole:

    It is the base for making drinks or food, particularly suitable for sports nutrition, gieven attention by runners as used 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 making 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.

    Ingredients:

    Half a cup of corn flour, grounded as fine as possible

    Half a teaspoon of cinnamon (or any other spice for taste)

    A tablespoon of brown sugar, agave, or honey

    Chia seeds.

    Preparation:

    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 it on a plate and cut it into pieces while still hot.

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