WEBVTT 00:01.234 --> 00:03.203 align:left position:20%,start line:83% size:70% - Cherokee bean bread is a staple food that would 00:03.203 --> 00:06.072 align:left position:20%,start line:83% size:70% be part of almost every meal in a Cherokee home. 00:06.072 --> 00:09.409 align:left position:10%,start line:83% size:80% It's made with two of the three sisters, the staples 00:09.409 --> 00:12.278 align:left position:10%,start line:83% size:80% of Cherokee agriculture which are corn and beans. 00:12.278 --> 00:15.382 align:left position:20%,start line:83% size:70% This is a recipe for the bread that would be used 00:15.382 --> 00:18.518 align:left position:20%,start line:83% size:70% pre-contex of truly traditional food. 00:18.518 --> 00:21.354 align:left position:20%,start line:89% size:70% (energetic music) 00:25.158 --> 00:28.962 align:left position:10%,start line:83% size:80% This modern recipe I am kind of marrying together the 00:28.962 --> 00:32.198 align:left position:10%,start line:83% size:80% idea of Cherokee bean bread with tamale preparation 00:32.198 --> 00:36.136 align:left position:20%,start line:83% size:70% because they are such similar types of dish. 00:36.136 --> 00:39.672 align:left position:10%,start line:83% size:80% We're going to be using corn husks to put these together. 00:39.672 --> 00:42.742 align:left position:10%,start line:83% size:80% Traditionally with blard sorbs or any kind of bean bread 00:42.742 --> 00:44.310 align:left position:20%,start line:89% size:70% we use corn leaves. 00:44.310 --> 00:47.881 align:left position:10%,start line:83% size:80% But again bringing this dish into our homes you can't 00:47.881 --> 00:51.518 align:left position:10%,start line:83% size:80% necessarily go and get corn leaves all the time. 00:51.518 --> 00:54.821 align:left position:10%,start line:83% size:80% This is masa harina and these are some brown beans 00:54.821 --> 00:59.059 align:left position:10%,start line:83% size:80% that I have had simmering on the stove for a few hours. 00:59.059 --> 01:02.562 align:left position:10%,start line:83% size:80% And some rendered fat and these is going to add 01:02.562 --> 01:05.231 align:left position:10%,start line:89% size:80% a little more flavor to the jar. 01:08.368 --> 01:10.937 align:left position:20%,start line:83% size:70% Cooking is such a part of my life in every way 01:10.937 --> 01:14.074 align:left position:10%,start line:83% size:80% it's the way that you can communicate a feeling 01:14.074 --> 01:17.577 align:left position:10%,start line:83% size:80% to people it's a good thing to share with someone. 01:17.577 --> 01:20.880 align:left position:10%,start line:83% size:80% Cooking traditional food, specifically for me is a 01:20.880 --> 01:24.717 align:left position:20%,start line:83% size:70% tad of my culture that feels more real than 01:24.717 --> 01:28.121 align:left position:20%,start line:83% size:70% even dancing, or singing the way that I really 01:28.121 --> 01:30.223 align:left position:20%,start line:83% size:70% feel connected to my culture is by making the 01:30.223 --> 01:32.192 align:left position:20%,start line:83% size:70% food that my ancestors have made before me 01:32.192 --> 01:34.761 align:left position:20%,start line:83% size:70% and sharing it with other people. 01:34.761 --> 01:37.430 align:left position:30%,start line:89% size:60% (up beat music) 01:40.166 --> 01:41.034 align:left position:20%,start line:83% size:70% When it gets to this consistency I like to 01:41.034 --> 01:42.735 align:left position:20%,start line:89% size:70% get my hands in there 01:44.204 --> 01:47.474 align:left position:10%,start line:83% size:80% to make sure, the only way to know if you've got enough 01:47.474 --> 01:50.944 align:left position:20%,start line:83% size:70% water in there is to put your hands in it. 01:54.247 --> 01:58.084 align:left position:10%,start line:83% size:80% So I am just grabbing kind of little fist sized portion 01:58.084 --> 02:02.989 align:left position:10%,start line:83% size:80% here for my first babsor, we call them babsors because of 02:04.190 --> 02:07.026 align:left position:20%,start line:83% size:70% the shape it's kind of a flat oval shaped bread. 02:08.695 --> 02:12.365 align:left position:20%,start line:83% size:70% I'm just going to put it in here and then... 02:16.402 --> 02:17.337 align:left position:30%,start line:89% size:60% Wrap it up. 02:19.005 --> 02:20.607 align:left position:30%,start line:89% size:60% A little steam. 02:20.607 --> 02:23.276 align:left position:30%,start line:89% size:60% (up beat music) 02:34.020 --> 02:36.623 align:left position:20%,start line:83% size:70% Okay, so that's all of our little bean breads 02:36.623 --> 02:41.094 align:left position:20%,start line:83% size:70% and set this to steam for the next 45 minutes. 02:41.094 --> 02:43.730 align:left position:20%,start line:83% size:70% Been on the stove for about 45 minutes 02:43.730 --> 02:47.667 align:left position:20%,start line:83% size:70% I'm just going to check to see if they're done. 02:50.603 --> 02:51.971 align:left position:20%,start line:89% size:70% These look great. 02:59.145 --> 03:02.782 align:left position:10%,start line:83% size:80% Let's check one of these, these look perfect. 03:04.817 --> 03:08.388 align:left position:20%,start line:83% size:70% Cherokee bean bread or blard sorbs. 03:08.388 --> 03:11.157 align:left position:30%,start line:89% size:60% (dramatic music)