Piki

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Piki bread at La Posada, Santa Fe

Piki is a type of traditional Hopi bread made from blue cornmeal. It is a staple food in the Hopi diet and is known for its thin, paper-like texture. Piki is often prepared during special ceremonies and is an important part of Hopi culture and cuisine.

Preparation

The preparation of piki involves several steps. First, the blue corn is ground into a fine meal. This meal is then mixed with water and juniper ash to create a batter. The juniper ash not only adds flavor but also increases the nutritional value of the bread by providing additional calcium. The batter is then spread thinly over a hot, flat stone that has been heated over an open fire. The stone is traditionally coated with a thin layer of oil to prevent sticking. The batter cooks quickly, and once it is set, it is peeled off the stone in thin sheets. These sheets are then stacked and rolled or folded into the desired shape.

Cultural Significance

Piki holds significant cultural importance among the Hopi people. It is often prepared for special occasions such as weddings, funerals, and religious ceremonies. The process of making piki is traditionally passed down through generations, with women teaching their daughters the intricate techniques required to perfect the bread.

Nutritional Value

Piki is not only a cultural delicacy but also a nutritious food. The use of blue cornmeal provides a good source of fiber, protein, and essential vitamins and minerals. The addition of juniper ash enhances the calcium content, making piki a valuable part of the Hopi diet.

See Also

• Hopi
• Blue corn
• Traditional Native American cuisine