Kanʌstóhale, Oneida Boiled Corn Bread

In this video, we show you how we make Kanʌstóhale, a traditional Oneida boiled bread made from corn flour and beans. Here is the recipe:

Ingredients:
1 cup dried beans
5 cups of kanʌstohale flour

Directions:
Soak the beans overnight in plenty of water. Rinse them off before cooking.
Cook the beans in a pot of plenty of water.
As the beans are cooking, fill a kettle about 3/4 full and put on high heat.
Pour the warm/hot beans into the kanʌstohale flour and mix thoroughly.
Pour 3 cups of boiling water into the mix and stir. Pour in more boiling water slowly while stirring. If your dough is still powdery, add a little more water. If your dough gets too runny, add more flour. The texture of the dough should be like playdough.
Turn down the heat for the kettle to a slow rolling boil.
Form the dough into small round loaves, and lower into the water.
Boil on a rolling boil for 30 minutes, stirring occasionally.
Remove the kanʌstohale from the boiling water and serve.

Ohe∙láku, (among the cornstalks), a co-operative of Oneida families growing corn together, is partnering with Tetwatunhatenyehse (we are changing our lives), a group dedicated to re-establishing traditional cultural teachings of rites of passage to help prepare our young ukwehuwe men and women for their transition into adulthood. This video, and future videos will help Ukwakwa, Ohe∙láku, and Tetwatunhatenyehse share what we have learned about taking care of our food relatives. A special thank you to Native American Agriculture Fund and Oneida Falling Leaves 4H program for providing funding and support for the Ohe∙láku and Tetwatunhatenyehse youth agriculture project that teaches youth about traditional farming practices.