I’ve been feeling a little homesick these days and cooking some of my favorite Navajo foods makes me feel better. Growing up, one thing I always looked forward to each fall was getting blue corn mush while we waited for the Northern Navajo Nation Fair parade to start. I remember waiting patiently outside our vehicle at 6:30am for a parade vendor to walk by with a wagon and a sign that said BLUE CORN MUSH for sale. Usually it was a sweet Navajo grandma who served one heaping spoonful of mush into a Styrofoam cup and asked if you wanted sugar.
It’s such a sweet treat that holds so many happy memories.
Interestingly I didn’t learn how to make blue corn mush until after I graduated college and was living on my own as an adult. Blue corn mush was one of those recipes that we had for special occasions or picked up at a local flea market in the Southwest. I always assumed it was complicated to make, but after asking my mom to show me how to make it. It was quite simple! I get asked quite frequently how to make blue corn mush. So, if you have been wanting to learn how to make blue corn mush stay tuned.
The only complicated part of the recipe is perhaps the ingredients which consist of roasted blue cornmeal and juniper ash. Both of which may be difficult to find depending on where you live. But if you live in the southwest these are common ingredients that can be found at local trading posts and even grocery stores. If you haven’t had blue corn mush, it is similar to cream of wheat and oatmeal. It’s a hot porridge that can be eaten sweet or savory.
Blue corn mush or Tanaashgiizh, in Navajo has a lot of nutrients and calcium from the added juniper ash. So it is a healthy food option. I’ll share an article from NPR, that talks about the benefits and calcium in Juniper Ash here.
There are also other Native tribes and cultures that have a similar dish to Navajo Blue Corn Mush. My bestie shared she grew up eating blue corn atole which is a popular beverage/porridge from Mexico and Central America. I love learning about similarities between recipes with other cultures and have yet to try blue corn atole, but will have to cross that off my list of things to try this year.
You can change up the flavors of blue corn mush based on what you add to it. Long gone are the days of only adding sugar.
My favorite way to eat blue corn mush is sweet. I’ve come a long way from just adding sugar or Splenda to my blue corn mush. Today, I like adding honey, almonds, and raspberries for a fun twist. My husband enjoys eating his blue corn mush savory and likes to add butter and salt. I have even seen some people add it to their soups or add in chile. Both sound wonderfully delicious.
The recipe I am sharing today, is how I learned to make blue corn mush. There are many ways to make this dish, so there is no wrong or right way. That’s pretty much my motto when it comes to cooking. Just try it out and see what happens. I prefer to have a thick mush, so if you want a thinner mush add in extra cup of water. If you don’t have juniper ash, you can still make this dish. The color of the mush may be more of a gray color, but is still delicious.
Just have fun with the recipe and you’ll have to share a picture with me on Instagram or Facebook, if you make this. What is your favorite way to blue corn mush? Are you a savory or sweet mush person? Let me know!
*** If you use this for cultural workshops or food demonstrations please give credit to my website TheFancyNavajo.com. If you are interested in sharing recipes with your company or organization please email me TheFancyNavajo@gmail.com for permission***
Yields: 2-4 servings
Ingredients:
- 1 cup roasted blue cornmeal
- 1 teaspoon juniper ash
- 3 cups water
- Optional toppings – honey, chia seeds, fruits, butter, salt
Directions:
- In a medium sized saucepan, boil 2 cups of water with juniper ash.
- In a medium sized cup, add in blue corn meal and 1 cup water and mix thoroughly
- Turn heat down to medium low and slowly add in blue corn mixture into boiling water and stir until fully combined
- Continue to stir blue corn mush for 3 minutes to make sure there aren’t any lumps. Let it boil for another 5-10 minutes stirring occasionally.
- Remove from heat and top with your favorite toppings
*** If you use this for personal cultural workshops or food demonstrations please give credit to my website TheFancyNavajo.com. If you are interested in sharing recipes with your company or organization please email me TheFancyNavajo@gmail.com for permission***
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Want to learn how to make more recipes with blue corn? Then head here to learn how to make https://thefancynavajo.com/2017/02/19/fancy-blue-corn-cupcakes/
