Muskogee (Creek) Sofkee
Sofkee, known by several related names among Indigenous peoples of the Southeast, is a traditional corn drink or thin porridge especially associated with the Muscogee and Seminole. Traditionally made from pounded or cracked corn simmered slowly in water with an alkaline solution prepared from wood ashes, sofkee could be consumed fresh or allowed to develop a slightly sour flavor. This modern kitchen version uses a small amount of baking soda in place of traditional wood-ash lye while retaining the simple combination of corn and water at the heart of the dish.
Recipe makes about 4 servings
Whatcha Need
- 1 cup coarsely cracked white corn or hominy grits
- 4 cups water, plus more as needed
- ¼ teaspoon baking soda
- Salt to taste, optional
Whatcha Do
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Place the cracked corn, water, and baking soda in a medium saucepan set over high heat. Bring mixture to a boil.
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Reduce heat to low and simmer, uncovered, for 45 to 60 minutes, stirring frequently to prevent sticking. Add additional hot water as necessary to maintain a loose, drinkable consistency.
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Continue cooking until the corn is tender and the liquid has become slightly thickened but remains thin enough to drink.
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Taste and add salt if desired.
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Serve warm in bowls or cups.
