Tiswin
Region of origin | Sonoran Desert |
---|---|
Ingredients | corn |
Tiswin (also known as Tesgüino and Tejuino in Mexico) is an
The
Preparation
The old
The Native American Indians of New Mexico preserved a different practice when making tiswin (which they called tesquino). There, they would take 10 pounds of maize which they would roast in an oven until light-brown. After roasting, the corn would then be coarsely ground and put inside a large, earthenware crock, where 4 gallons of water were added. To this, 8 pre-packaged cones of
An alternative Native American recipe, made by the Tohono Oʼodham, was to take the fruit of the saguaro cactus in June, and to spread the fruit on a thatch in a tree, so as to allow it to dry. The cactus fruit was then taken up and boiled in water and then strained through a mat of grass or branches to remove the seeds. The juice was boiled down to a syrup and placed hot in an earthenware vessel (olla), the top of which vessel then covered and tied with a cloth followed by sealing with a bit of broken pottery, covered with mud and wet clay. When the saguaro festival arrived, these earthenware vessels were opened and the syrup mixed with water and allowed to ferment, making tiswin.[2]
History
An inability to obtain tiswin was one of the reasons Geronimo and others left their reservation and attempted to return to the land of their ancestors.[3][4]
See also
References
- ^ ISBN 0-02-010000-0.
- OCLC 869680.
- ^ The other was General Crook's orders to stop beating their wives and cutting off their noses for suspected adultery. (Britton Davis, The Truth about Geronimo pg. 145)
Faulk, Odie B. (27 May 1993). The Geronimo campaign - Google Books. ISBN 9780198020059. Retrieved 2009-08-26.
- ^
Hook, Jason (26 March 1987). The Apaches - Google Books. ISBN 9780850457384. Retrieved 2009-08-26.