Sofkey

Directions

1. 1
   Pout 1 pint corn and 1/2 cup water into a hollow or semi-hollow log and start pounding the corn with the pestle hand made from oak. When all the corn has been cracked and the skins are off, take it out; repeat the process with the second pint of corn.
2. 2
   After this is done, take the ground corn and sift it through a large sifter and pound it again; then, sift it through a smaller sifter.
3. 3
   In sifting through the smaller sifter, you get a fine ground meal, about a cup or less, which is ready for cooking.
4. 4
   You must use a big cast-iron pot or washpot.
5. 5
   Pour the water in it and build a fire underneath the pot.
6. 6
   When the water begins to boil, put the corn into the pot.
7. 7
   Remove all the residue which will rise to the top, then pour the ash liquid into this mixture and stir every 20 minutes with a long wooden sofkey ladle for about 3 hours.
8. 8
   Pour the fine ground meal into the pot when it is nearly done in order to thicken the juice.