Crystal Wahpepah's Californian restaurant has been lauded for using Native ingredients. In honour of Indigenous Peoples' Day, here's a recipe for her corn thumbprint cookies.
Corn is the lifeblood of Native American communities. It has been at the heart of many Indigenous cultures throughout the Americas for over 3,000 years. It's not just sustenance; it's a sacred plant that holds deep meaning. Among indigenous North American tribes, the Corn Mother is a maternal figure who is believed to be responsible for the origin of corn, and the first to give her people instructions on how to grow it.
Wahpepah's Kitchen has been lauded for its use of Indigenous ingredients, such as berries and acorns, heirloom blue corn, salmon, bison and deer, as well as for its close working partnerships with local producers. Its seasonal menu includes Kickapoo chili, bison meatballs, salmon tostadas and smoked squash tacos. Much of the menu reflects variations on Wahpepah's experiences cooking as a child with the women in her family.
Corn thumbprint cookies are one of Wahpepah's favourite foods to make."It's one of those old-time recipes when it comes to corn, originally made with just cornmeal and water. I make a new version of it, but it's still something simple for people to do at home." She says you can use different textures of cornmeal, from super fine to coarse. You can also leave out the wheat flour for a gluten-free cookie option. Wahpepah wants the ingredients to be easy to source, so finding whatever your local market stocks can work for this recipe.
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