Kanuchi (Soup)

Kanuchi is a real delicacy to the Cherokees in Oklahoma! A kanuchi stump, or kanona, is used for preparing kanuchi. A heavy log is hollowed out a few inches in depth. Then a long heavy stick is used for the pounding, and the large end is at the top. This is used as a weight. Kanuchi making takes a lot of effort, but sure is worth it. The instructions for the making of kanuchi follows:


     The nuts (don't worry if there are some small pieces of shell) are put in the 'bowl' of the log, and are pounded until they reach a consistency that can be formed into balls that will hold there shape, about three inches in diameter. They must be kept in a cool place; today, most people freeze them. 

     When you are ready to prepare the kanuchi for serving, put one of the balls in a sauce pan with a quart or so of water. Bring it to a boil, and the ball should dissolve into the water. Simmer about ten minutes, then strain through a sieve. This separates any of the shell that is left. It should simmer until it is about as thick as a light cream. Add two cups of hominy to each quart of kanuchi. Most cooks add some sugar or honey. It should be served hot like a soup.

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