Vous êtes sur la page 1sur 3

NIXTAMAL

This article recalls a German acquaintance whod confided to me his immediate post-war
blanket (when a child) had been sewn together from the skins of his Heidelberg neighborhoods
cats (which had been stewed, nothing wasted.) Another German acquaintance, of the next
generation, wouldnt so much as consider even tasting any food prepared from maize, it was
beneath human consumption in his view, only fit for animals. How quickly arrogance returns. He
may yet be humbled.
Europe is on the verge of economic and social breakdown and European leaders are essentially
narcissistic morons without the sight necessary to grasp they cannot re-float the European

Union ship of state with a keel broken on the reef of their own filthy geopolitics. Considering the
direction Angela Merkel has taken the German people particularly (and Europe generally), it
occurs to me people (not only the Germans) should have access to important information critical
to survival. This follows overcomes a circumstance where you might have access to maize
(widely grown to feed animals in Europe) and yet suffer malnutrition.
Nixtamal is a Spanish word derived from Aztec language; and is the name of processed maize
treated with alkaline solution which enhances the nutritional value of the grain. When the
Europeans brought maize from the Americas to the rest of the world, they didnt bother to adopt
the Native American nixtamalization process, resulting in certain malnutrition diseases in areas
where maize became a staple crop. The people of civilized Europe should not fall into this trap
again:
Nixtamalization of Maize with Wood Ash
Untreated maize is vitamin (niacin, particularly), mineral and amino acid deficient with imperfect
proteins. The ancient Native American process of Nixtamalization corrects this, transforms the
niacin and proteins to digestible form and adds minerals. Wood ash method was most widely
used although utilizing lime from shell ash was also known. Lime from limestone is most widely
used today but carries the handicap of less easily accessible in event of social/commercial
breakdown. It makes more sense to be familiar (skilled, actually) with the wood ash method.
Research information on the chemical composition, functional properties, sensory quality and
protein value of tortillas made from the nixtamalization of maize using either lime or wood
ashes: The Ca, K, Mg, Fe, and Zn content of lime and wood ashes showed lime to be high in Ca
content while wood ash contained more K and about 71% of the Ca content of lime. Both
contained relatively high levels of Mg, Fe and Zn, but more so in the wood ashes. The level of
reagent for nixtamalization was set at 0.8% of the maize weight. All other processing conditions
were kept constant. The pH of the cooking solution was 12.0 for lime and 10.9 for wood ash.
The moisture content of maize at 60 min of cooking was 45.8% for both treatments, however
after 12 h of soaking, moisture level was 51.0% for the lime treatment and only 46.8% for the
ash treatment. Solids (2.4%) in the lime cooking liquor were higher than in the wood ash liquor
(1.0%). Chemical composition changes were similar between treatments in masa and tortilla;
however, both masa and tortillas absorbed relatively high levels of all minerals including Fe and
Zn from the wood ash treatment. The different treatment influenced functional properties
particularly hardness and color. Tortilla characteristics were also similar. Protein quality of both
alkali cooked products was lower than that of raw corn, more so the product from the wood ash
treatment. However the post-process product is superior for dietary absorption. Overall, wood
ash is shown superior to lime for processing nixtamal.
Different types of trees give different levels of alkalinity; The Iroquois method preferred using
Poplar ashes. A recent study noted that Navajos use ground Juniper ash in preparing their
maize flour. It increases the nutritional value of the bread, and adds calcium. Other ash found to
be used in throughout the Americas are corn kernels, corn cobs and even ash of crushed, burnt
oyster shell (as poisoned as the oceans have become, you likely wouldnt wish to revert to this.)
Be concerned with the purity of the ashes. Ashes made from chemically treated wood,
newspaper, egg cartons, crumpled paper, and burn all-night logs may be toxic and not suitable

for cooking. The best objects are pesticide, preservative, and chemical free. Using leaves and
dry brush and kindling to start your *clean wood* fire is a better option.
Do not cook in Aluminum pots or use aluminum spoons when working with wood ash. The Lye
in the wood ash reacts with aluminum to produce hydrogen gas, which is both flammable and
explosive. The ash can ruin your aluminum pots and spoons due to the alkalinity, as well the
reaction with aluminum can poison the processed maize. Stainless Steel pots and stainless or
wood spoons are the better alternative. One ancient way had been to drop super-heated stones
into a rawhide bag filled with the maize and ash water (if you were ever to revert to this native
instant boil method, the hot stone must be moved constantly with stout sticks, until cooled, to
prevent it burning a hole in the bag.)
Mohawk method employing hardwood
For a quick soak (1 -3 hours) process: Make the ash water with 1:1 or 1:2 proportions of how
much maize. To nixtamalize 2 liters of maize, use 2 liters of ashes. With more alkaline ashes,
use 1/2 liter ash for every liter of maize. Sift out any chunks of charcoal or un-burnt wood.
Preferably use ash from hardwood (oak works well.) Mix ash into large amount of water (14-16
quarts.) Bring to a boil and allow maize to soak. To test to see if the solution is strong enough,
put a kernel of white maize in the solution and it should turn a bright golden yellow or orange. If
the test kernel doesnt turn color, its not strong enough and you will need to add more ash. The
test kernel should turn color in less than one minute. Different varieties of hardwoods will vary in
alkaline strength and require adjustments in ratios. Processed maize must be rubbed and rinsed
to remove the pericarp (thin exterior shell) but should not be over-washed. If the pericarp easily
rubs off without the kernels breaking down, youve got the soak time and solution right. If the
kernels break down, dilute the ash with more water for next try, as the solution is too strong.
An optional step is stir ashes into heated water and pour through a dishcloth or cheesecloth or a
fine sieve prior to adding the maize (if you dont want ash mud in the bottom of the cooking/
soaking kettle.)
General departure point for generic hardwoods employing 12-24 hours soak would be a solution
of 1/2 liter sifted ash per two liters dried maize kernels. Bring to a boil, let cool and allow to soak.
Maize may be stored in cool, dry condition until ready for process; processed nixtamal must be
either used immediately or frozen or dried and stored or dried and ground into masa harina
(nixtamal flour.)
Flint maize (Indian Corn) is the preferred variety as it is both traditional and less likely to be
GMO.

Vous aimerez peut-être aussi