Cranberry Nasamp

Published November 20, 2007 by lisaolisa
nasamp
This Wampanoag recipe, which makes a warm and soothing breakfast, dates back hundreds of years (with a few nods to modern tastes). This is a version from Darius Coombs and Eleanor Jackson of Plimoth Plantation.
 
Serves 2
 
2 handfuls of corn meal
Water (enough to cover corn meal)
Cranberries (dried, fresh or frozen, as much as you want)
Maple syrup, chopped walnuts or hazelnuts, sunflower seeds (optional)
 
Put the cornmeal in a pot, cover with water and simmer until the porridge is thick and creamy. If you’re using fresh or frozen berries, put them in at the start. If you’re using dried, add them at the end.
 
Add maple syrup, nuts and seeds to taste.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: