Sharing Traditions Through Food
Food brings families together, connects generations, and plays an important role in preserving cultural traditions.
For Navajo (Diné) families, traditional foods reflect a deep connection to the land, community, and knowledge passed down through generations. Preparing and sharing these dishes offers an opportunity to celebrate heritage and keep traditions alive.
In honor of Native American Heritage Month, St. Bonaventure Indian Mission & School invites you to discover two traditional Navajo recipes: Steam Corn Stew and Blue Corn Mush.
Navajo Steam Corn Stew
A hearty, comforting dish made with traditional Navajo steamed corn.
Navajo Steam Corn Stew brings together neeshjizhii (dried Navajo steamed corn), tender mutton or lamb, and vegetables in a rich, flavorful broth.
Slowly simmered until the meat and corn are tender, this nourishing stew highlights the flavors of traditional ingredients. Served warm with fresh fry bread, it’s a satisfying meal to share.
Ingredients
- 2 cups neeshjizhii (dried Navajo steamed corn), soaked overnight and drained
- 1 to 2 lbs mutton or lamb (cubed, with bone-in pieces like neck or rib bones for extra flavor)
- 1 cup onion, finely diced
- 1/2 cup carrots, finely diced
- 1/2 cup celery, finely diced (optional)
- 5 to 7 cups water or lamb broth
- 1 to 2 tbsp salt (to taste)
- 1 tsp garlic powder or fresh garlic (optional)
- 1 tbsp ancho chile powder or green chile (optional)
Directions
- Soak the corn: Soak the dried neeshjizhii overnight in water to soften the kernels and reduce cooking time.
- Brown the meat: Sear the diced lamb or mutton in a hot pot or Dutch oven for a few minutes until browned.
- Add vegetables and liquid: Layer in the carrots, celery, and onions, then add the water and a portion of the salt.
- Simmer: Bring the mixture to a boil, then reduce the heat and simmer for about 1.5 to 2 hours until the corn is soft and the meat is tender and rich in flavor.
- Season and serve: Adjust salt to taste and serve warm, ideally paired with fresh fry bread.
Navajo Blue Corn Mush
A simple, traditional dish made with roasted blue corn flour.
Blue Corn Mush is a traditional Navajo food made with roasted blue corn flour, water, and juniper ash.
With its smooth, porridge-like consistency, this dish highlights the importance of corn in Navajo food traditions. Prepared with just a few ingredients, it is a comforting meal that can be enjoyed with your favorite toppings.
Ingredients
- 1/2 cup roasted blue corn flour
- 1 teaspoon Juniper ash
- 2 cup cold water
Directions
- Boil 2 cups of water with the juniper ash in a medium saucepan.
- Mix the 1 cup of blue cornmeal with the remaining 1 cup of cold water in a separate bowl until smooth.
- Lower the heat on the saucepan to medium-low.
- Slowly pour the cornmeal mixture into the boiling ash water while stirring constantly to prevent lumps.
- Stir continuously for 3 minutes, then simmer for another 5 to 10 minutes until it thickens to the consistency of oatmeal.
- Remove from heat, pour into bowls, and add your favorite toppings.