Piki: Difference between revisions
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{{Short description|Hopi cornmeal bread}} |
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Piki |
| name = Piki |
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| image = |
| image = Piki bread at La Posada, Santa Fe.jpg |
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| caption = |
| caption = Piki Bread at a hotel restaurant in [[Santa Fe, New Mexico]] |
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| alternate_name = |
| alternate_name = |
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| country = [[United States]] |
| country = [[United States]] |
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| type = [[Bread]] |
| type = [[Bread]] |
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| served = |
| served = |
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| main_ingredient = [[ |
| main_ingredient = [[Blue corn]] meal, ashes, [[water]] |
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| variations = |
| variations = |
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| calories = |
| calories = |
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| other = |
| other = |
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}} |
}} |
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'''Piki''' is a bread made from blue [[corn meal]] used in [[Hopi]] cuisine. |
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'''Piki''' (or '''piki bread''') is a rolled [[bread]] made by the [[Hopi]] with [[nixtamalized]] [[corn meal]]. [[Blue corn]] and culinary ash give it a dark grayish-blue color. The light, thin sheets are dry to the point of brittleness and have a delicate corn flavor. It is considered the Hopi version of the [[tortilla]]. |
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==Preparation== |
==Preparation== |
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[[Blue corn]], a staple grain of the Hopi, is first reduced to a fine powder on a [[metate]]. It is then mixed with water and burnt ashes of native bushes or [[juniper]] trees<ref>{{cite book|url= |
[[Blue corn]], a staple grain of the [[Hopi]], is first reduced to a fine powder on a [[metate]]. It is then mixed with water and burnt ashes of native bushes or [[juniper]] trees<ref>{{cite book|url=https://books.google.com/books?id=B_y0ekzJvwQC|title=American Indian Food|author= Linda Murray Berzok|year=2005|publisher=Greenwood Press|accessdate=2007-10-15 | isbn=978-0-313-32989-0}}</ref><ref>{{cite book|accessdate=2007-10-15|title=Diabetes As a Disease of Civilization: The Impact of Culture Change on Indigenous People|author=Jennie Rose Joeand Robert S. Young|url=https://books.google.com/books?id=Io0sdbsTK08C|year=1993|publisher=Walter de Gruyter | isbn=978-3-11-013474-2}}</ref><ref>{{cite web | url=http://www.amberwaves.org/mediaPages/recipes/corn.html | accessdate=2007-10-15 | title=Whole Grains and Grain liroducts | author=Gale Jack and Alex Jack | publisher=Amberwaves | archive-url=https://web.archive.org/web/20170817035740/http://www.amberwaves.org/mediaPages/recipes/corn.html | archive-date=2017-08-17 | url-status=dead }}</ref> for purposes of [[nixtamalization]] (nutritional modification of corn by means of lime or other [[alkali]]). The thin batter is then smeared by hand over a large flat baking stone<ref name="UNM">{{cite web |title=The Testimony of Hands: Piki Stone |url=http://hands.unm.edu/98-53-345.html |publisher=University of New Mexico: The Testimony of Hands, an Online Exploration of the Archaeology Collections of the Maxwell Museum |access-date=1 April 2023}}</ref> that has been heated over a fire and coated with oil made from pounded seeds of the native American plants [[Squash (plant)|squash]] and [[sunflower]], and also from the seeds of [[watermelon]], which though originally from Africa, has been in the Americas for at least 500 years.<ref>{{cite book|title=Native American ethnobotany|author= Daniel E. Moerman|year=1998|publisher=Timber Press|accessdate=2007-10-15|url=https://books.google.com/books?id=UXaQat5icHUC | isbn=978-0-88192-453-4}}</ref> Piki bread bakes almost instantaneously and is peeled from the rock in sheets so thin they are translucent.<ref>{{cite book|title=The Piki Maker: Disabled American Indians, Cultural Beliefs, and Traditional Behaviors|author=Carol Locust|publisher=Native American Research and Training Center, University of Arizona|year=1994|url=http://nartc.fcm.arizona.edu/publications/monographs/monograph13.htm|access-date=2010-03-22|archive-url=https://web.archive.org/web/20100707103047/http://nartc.fcm.arizona.edu/publications/monographs/monograph13.htm|archive-date=2010-07-07|url-status=dead}}</ref> Several sheets of the bread are often rolled up loosely into flattened scrolls.<ref>{{cite news|work=New York Times|accessdate=2007-10-15|title= On the Mesas of the Hopis|author=Lois Essary Jacka|date=October 2, 1998|url=https://query.nytimes.com/gst/fullpage.html?res=940DEFDD143DF931A35753C1A96E948260&sec=&spon=&pagewanted=3}}</ref> |
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Piki takes several days to make from scratch. Piki is prepared by women in various phases of the courtship and marriage ritual. It is eaten by the couple on the morning of the marriage ceremony.<ref>{{cite book|title=Bride's Book of Etiquette| url= |
Piki takes several days to make from scratch. Piki is prepared by women in various phases of the courtship and marriage ritual. It is eaten by the couple on the morning of the marriage ceremony.<ref>{{cite book|title=Bride's Book of Etiquette| url=https://books.google.com/books?id=YW7iSPg9ImUC|publisher=Conde Nast Publications |author = Sharon Watts | year=2003 | isbn=978-0-8058-9566-7}}</ref><ref>{{cite book|title=the Hopi way|author=Robert Boissiere|year= 1985|publisher=Sunstone Press|accessdate=2007-10-15|url=https://books.google.com/books?id=bETh7YRsJc0C | isbn=978-0-86534-055-8}}</ref> In some Hopi [[pow wows]] it is handed out by the [[kachina]] dancers. |
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==See also== |
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{{portal|Food}} |
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* [[List of maize dishes]] |
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==References== |
==References== |
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==External links== |
==External links== |
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* [ |
* [https://www.youtube.com/watch?v=QqdyRFFtgu8 Piki's recipe video.] |
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{{corn}} |
{{corn}} |
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[[Category:Tortilla]] |
[[Category:Tortilla]] |
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[[Category:Native American cuisine]] |
[[Category:Native American cuisine]] |
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[[Category:Mexican cuisine]] |
[[Category:Mexican cuisine]] |
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[[Category:Cuisine of the Western United States]] |
[[Category:Cuisine of the Western United States]] |
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[[Category:Hopi |
[[Category:Hopi culture]] |
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[[Category:Ark of Taste foods]] |
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{{bread-stub}} |
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Latest revision as of 23:02, 11 March 2024
 Piki Bread at a hotel restaurant in Santa Fe, New Mexico | |
| Type | Bread |
|---|---|
| Place of origin | United States |
| Region or state | Western United States |
| Main ingredients | Blue corn meal, ashes, water |
Piki is a bread made from blue corn meal used in Hopi cuisine.
Preparation
[edit]Blue corn, a staple grain of the Hopi, is first reduced to a fine powder on a metate. It is then mixed with water and burnt ashes of native bushes or juniper trees[1][2][3] for purposes of nixtamalization (nutritional modification of corn by means of lime or other alkali). The thin batter is then smeared by hand over a large flat baking stone[4] that has been heated over a fire and coated with oil made from pounded seeds of the native American plants squash and sunflower, and also from the seeds of watermelon, which though originally from Africa, has been in the Americas for at least 500 years.[5] Piki bread bakes almost instantaneously and is peeled from the rock in sheets so thin they are translucent.[6] Several sheets of the bread are often rolled up loosely into flattened scrolls.[7]
Piki takes several days to make from scratch. Piki is prepared by women in various phases of the courtship and marriage ritual. It is eaten by the couple on the morning of the marriage ceremony.[8][9] In some Hopi pow wows it is handed out by the kachina dancers.
See also
[edit]
References
[edit]- ^ Linda Murray Berzok (2005). American Indian Food. Greenwood Press. ISBN 978-0-313-32989-0. Retrieved 2007-10-15.
- ^ Jennie Rose Joeand Robert S. Young (1993). Diabetes As a Disease of Civilization: The Impact of Culture Change on Indigenous People. Walter de Gruyter. ISBN 978-3-11-013474-2. Retrieved 2007-10-15.
- ^ Gale Jack and Alex Jack. "Whole Grains and Grain liroducts". Amberwaves. Archived from the original on 2017-08-17. Retrieved 2007-10-15.
- ^ "The Testimony of Hands: Piki Stone". University of New Mexico: The Testimony of Hands, an Online Exploration of the Archaeology Collections of the Maxwell Museum. Retrieved 1 April 2023.
- ^ Daniel E. Moerman (1998). Native American ethnobotany. Timber Press. ISBN 978-0-88192-453-4. Retrieved 2007-10-15.
- ^ Carol Locust (1994). The Piki Maker: Disabled American Indians, Cultural Beliefs, and Traditional Behaviors. Native American Research and Training Center, University of Arizona. Archived from the original on 2010-07-07. Retrieved 2010-03-22.
- ^ Lois Essary Jacka (October 2, 1998). "On the Mesas of the Hopis". New York Times. Retrieved 2007-10-15.
- ^ Sharon Watts (2003). Bride's Book of Etiquette. Conde Nast Publications. ISBN 978-0-8058-9566-7.
- ^ Robert Boissiere (1985). the Hopi way. Sunstone Press. ISBN 978-0-86534-055-8. Retrieved 2007-10-15.