Acorn Mush (Wiiwish)
A leached and ground acorn porridge historically central to the diets of many California Indigenous peoples, including Miwok and Yokuts communities.
- Prep
- 240 min
- Cook
- 30 min
- Total
- 270 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 210 kcal
Equipment
- •Mortar and pestle or grinder
- •Fine mesh strainer
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 9
- carbs
- 30
- protein
- 4
- calories
- 210
Instructions
- 1
Peel the outer shells and skins off the acorns.
- 2
Grind the acorns into a coarse flour using a grinder or a mortar and pestle.
- 3
Put the flour in a cloth-lined strainer. Pour water through repeatedly for several hours, tasting occasionally until the bitterness is gone.
- 4
Squeeze the extra water out of the soaked flour.
- 5
Bring fresh water to a boil in a large pot on the stovetop.
- 6
Slowly whisk in the acorn flour. Stir constantly so no lumps form.
- 7
Simmer for about 30 minutes, stirring often, until it thickens into a smooth porridge.
- 8
Serve the mush warm, plain or with fresh berries.
Chef's tips
Rinse the flour thoroughly with fresh water several times to wash away bitter tannins before cooking. While traditional cooks dropped hot stones into woven baskets, a stovetop pot works well at home.
Storage
Refrigerate up to 2 days; historically eaten fresh.
Reheating
Reheat gently over low heat with a splash of water, stirring often.
Common mistakes to avoid
- •Not rinsing the flour enough times, leaving a bitter taste.
- •Grinding the acorns unevenly, causing a gritty texture.
Serving suggestions
Cooked Acorn Mush (Wiiwish)?
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