The moment you open a bag of our Fat Red Hominy, you're transported to the most memorable pozole you've ever savored—rich, aromatic corn essence with delicate whispers of smoke dancing across your senses. This isn't just any hominy; it's a culinary treasure with roots stretching back centuries. Crafted from Mohawk Red Corn—one of the oldest and rarest ancient grains still blessing our planet—each kernel tells a remarkable story of resurrection. In 2016, when only a single cob remained, Rowen White, respected seed keeper and member of the Mohawk Akwesasne tribal community, brought this precious heirloom to the Native American Seed Sanctuary in the Hudson Valley. This wasn't merely seed conservation; it was a sacred journey to prevent extinction and repatriate this heritage grain to its ancestral homeland. In Haudenosaunee tradition, Corn Mother is a revered female spirit, guardian of all seeds. This particular heirloom variety once played a central role in community ceremonies, most notably in creating traditional wedding cornbread that united families and honored commitments. Today, Chef Dave Smoke McCluskey transforms this ethically sourced, sustainably grown corn into extraordinary hominy through small-batch nixtamalization. This traditional technique—where the corn is washed with hardwood ash—not only enhances the nutritional profile of this plant-based protein source but develops an incomparable depth of flavor that store-bought varieties simply cannot match. The fiber-rich, non-GMO kernels maintain their distinctive red hue and remarkable texture whether simmered in authentic pozole, added to nourishing grain bowls, or featured in innovative gourmet bean dishes alongside our heirloom beans. Supporting this farm-direct, small-batch product does more than elevate your cooking—it helps preserve biodiversity, honors indigenous food traditions, and ensures that the Mohawk Red Corn's remarkable journey continues for generations to come. Discover the difference ancestral grain processing makes in your kitchen. 1LB Bag ABOUT CORN MAFIA Once upon a pandemic a Mohawk chef found a new calling and the results are irresistible. Chef Dave Smoke McCluskey, founder of Corn Mafia closed his restaurant to pursue his passion for the most important of all indigenous ingredients, corn. These corns or O:nenhste as they say in Mohawk, are sourced from landrace, Indigenous farmed or organic sources. He fire roasts his hominy after washing it to give it a signature taste of the past. Some people think Indigenous foods are or were bland. These products are meant to act as a foil to such unadventurous thoughts. What’s old is new, what’s old will never leave us.
Related
Related
Related
Related