Savor the delectable flavors of Navajo Sobaheg, a traditional Navajo breakfast dish that combines the wholesome goodness of cornmeal, flavorful green chiles, and savory spices. This hearty and comforting dish is a staple in Navajo cuisine, often served with an array of toppings such as eggs, cheese, or meat. Embark on a culinary journey with our curated collection of Sobaheg recipes, offering variations that cater to diverse dietary preferences and culinary skills. From the classic Sobaheg with green chiles to vegetarian and gluten-free options, our recipes provide step-by-step instructions to guide you in creating this authentic Navajo dish in the comfort of your own kitchen.
Here are our top 4 tried and tested recipes!
SOBAHEG
Steps:
- Combine the turkey, dry beans, hominy, clam juice, if using, some dried onions and 12 cups water in a large pot. Bring to a simmer over medium heat, and then reduce to a very low simmer and cook until the beans are tender but not mushy, about 2 hours 30 minutes, stirring occasionally to make sure nothing is sticking to the bottom.
- Break up the turkey meat, removing the skin and bones. Add the squash and green beans and continue to simmer very gently until tender. Stir in the sunflower flour until thoroughly blended. Serve, give thanks and enjoy.
- Combine the turkey, dry beans, hominy, clam juice, if using, some dried onions and 12 cups water in a large pot. Bring to a simmer over medium heat, and then reduce to a very low simmer and cook until the beans are tender but not mushy, about 2 hours 30 minutes, stirring occasionally to make sure nothing is sticking to the bottom.
- Break up the turkey meat, removing the skin and bones. Add the squash and green beans and continue to simmer very gently until tender. Stir in the sunflower flour until thoroughly blended. Serve, give thanks and enjoy.
INDIAN ( NAVAJO ) FRY BREAD
Make and share this Indian ( Navajo ) Fry Bread recipe from Food.com.
Provided by iamawinner
Categories Yeast Breads
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet til hot over med-high heat.
- In a large mixing bowl pour the warm milk then add all dry ingredients and oil.
- mix into ball of dough.
- give about 10 minutes for the dough to rise.
- shape into discs.
- fry until golden brown (if too crispy the oil is likely not hot enough; The fry bread should turn golden brown fairly quickly).
WAMPANOAG AUTUMN SOBAHEG: MODERN VERSION
Provided by Kathleen Curtin
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine the dried beans, grits, venison, salt, and 8 cups water in a large, heavy-bottomed pot. Bring the mixture to a gentle boil over medium heat. Cover the pot, reduce the heat, and keep the sobaheg at a low simmer. Cook approximately 2 hours, until the beans and venison are tender, stirring often to prevent sticking. Periodically skim off the froth that rises to the top. Stir in the squash and Jerusalem artichokes and simmer until they are done, about 30 minutes.
- Add the nut flour, stirring until thoroughly blended, and serve.
- *Coarse grits of flint corn (sometimes called samp in modern markets). Finely ground grits used for Southern grits just will not do. Coarse white grits, sold under the brand name Gonsalves (a Portuguese food company), are available at many gourmet stores and large supermarkets. You can also order coarse white grits from Plimoth Plantation at www.plimoth.com).
- **Jerusalem artichokes, also called sunchokes, are part of the sunflower family. They are available in market produce sections in the fall and early winter. If you are unable to find them, the recipe will still be delicious.
NAVAJO FRY BREAD II
As far as I know this is the original recipe for Navajo Bread. It's is great with honey and butter. The Navajo put chiles, cheese, onion, lettuce and beans on it, and call them Nava Tacos.
Provided by SAUNDRA
Categories Bread Quick Bread Recipes
Time 40m
Yield 9
Number Of Ingredients 5
Steps:
- In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C).
- In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat.
- Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.
Nutrition Facts : Calories 281 calories, Carbohydrate 46.4 g, Cholesterol 5.4 mg, Fat 6.8 g, Fiber 1.5 g, Protein 8 g, SaturatedFat 1.6 g, Sodium 1914.9 mg, Sugar 3.3 g
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the sobaheg will taste. This is especially true for the corn, which should be freshly picked and sweet.
- Soak the corn overnight: Soaking the corn overnight helps to soften it and make it more digestible. This also helps to remove some of the starch, which can make the sobaheg gummy.
- Use a cast iron skillet: A cast iron skillet is the best choice for cooking sobaheg. It retains heat well and evenly, which helps to cook the sobaheg through without burning it.
- Cook the sobaheg over medium-low heat: Cooking the sobaheg over medium-low heat helps to prevent it from burning. It also allows the flavors of the ingredients to meld together.
- Serve the sobaheg immediately: Sobaheg is best served immediately after it is cooked. This is when it is at its freshest and most flavorful.
Conclusion:
Navajo sobaheg is a delicious and easy-to-make dish that is perfect for a hearty breakfast or brunch. It is also a great way to use up leftover corn. With its simple ingredients and bold flavors, sobaheg is sure to become a favorite in your home.
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