Jams & Jellies
and
This & That
Chauquehue
Thick Corn Gruel
1 1/2 cups blue corn flour
1 1/2 teaspoons salt
3/4 cup water
1/2 teaspoon baking soda
5 cups boiling water
1 tablespoon lard
Dissolve blue corn flour in water in a medium-sized saucepan. Add boiling, salted water to mixture and cook for 3 minutes at medium heat, stirring briskly. Add lard and baking soda and cook, while stirring, until thick. NOTE: Chauquehue is thicker than gruel.
It can be served in the same manner or as a substitute for potatoes or rice.
