Hand crafted from heirloom corn developed from Haudenosaunee (Iroquois) plants with roots reaching back more than 1,400 years. The seed has been carefully managed and protected by Iroquois Native families for hundreds of years. 100% natural, nutritious Iroquois White Corn has not been genetically modified. During the processing, the germ is not removed, retaining important B-vitamins, niacin, and minerals. As a high-fiber, high protein food, it's a perfect option for vegetarians or those looking for alternative means to increase protein intake. It is also a lower sugar, low glycemic index food, and is a tasty and healthy menu
|The Iroquois White Corn Project grows, processes, and sells heirloom corn and creates programming for nutrition, community, and education in order to support Ganondagan, the Haudenosaunee, and the friends of both.|
choice and therefore especially in-demand for those looking to manage their sugar levels. Slow-release carbohydrates do not dramatically raise blood sugar, so you maintain a "full" feeling for a longer time.
From mouth-watering appetizers and soups to main dishes and desserts, our whole grain Iroquois White Corn products add a subtle, slightly nutty flavor to your special recipes while providing a gluten free alternative to traditional flour. It is available in three varieties--hulled, roasted corn flour and white corn flour. Store in a cool, dry location, or refrigerate or freeze.
Profits from sales benefit the Friends of Ganondagan, who support programming and events at the site. This unique project is being run as a partnership involving Friends of Ganondagan, Rochester Institute of Technology (RIT), and the State University of New York at Oswego.
- 2 cups Iroquois White Hulled Corn, cooked
- 1 pound chicken tenders
- ¾ pound chorizo sausage
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, smashed
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 6 small red potatoes, diced
- 1 can (15-oz) fire roasted cho…
- Preheat medium soup pot over medium-high heat.
- Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo.
- Add olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce.
- Add chicken stock and bring soup to a bubble. Reduce heat and simmer until potatoes are tender, 10 to 12 minutes.
Suggested garnishes: chopped scallions, chopped cilantro, fresh thyme leaves, shredded pepper jack or smoked Cheddar, blue corn tortilla chips
The Iroquois White Corn Project visits the Seneca Nation Allegany Territory to talk about special recipes and every day use of traditional corn. Sponsored by Food Is Our Medicine.
Food Is Our Me...The Iroquois White Corn Project visits the Seneca Nation Alleg...