Talk:ntsidigoʼí

kneeldown bread
Can it be added what "kneeldown bread" means? 71.66.97.228 00:08, 21 November 2012 (UTC)


 * Also known as Navajo tamales because they bake it in corn husks. Traditionally it was prepared in bulk after the corn harvest and stored over the winter like a hard cracker. It is made in this manner: Scrape the kernels from fresh corn cobs and grind them on a tsédaashjééʼ (grinding stone) until mushy. Wrap in several layers of corn husks. Place in the ashes of a wood fire and cover with fresh corn husks or leaves to seal in the heat and steam. Cover with a layer of moist dirt, then a layer of hot coals. Stoke a small fire over all the layers and bake the bread about one hour. Remove them from the ash pit, peel off the husks, and eat hot. When they are cold, you can dunk them in hot coffee. —Stephen (Talk) 22:34, 21 November 2012 (UTC)

Fascinating. 71.66.97.228 23:57, 21 November 2012 (UTC)