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Non-VegetarianNorth Dakota Indigenous cuisineStreet Food

Mandan, Hidatsa, and Arikara Corn Balls

Sweet, dense balls of pounded parched corn mixed with rendered fat and sometimes berries, a traditional trail and ceremonial food. They are dense, energy-rich, and long-keeping.

🇺🇸United States· North Dakota
Mandan, Hidatsa, and Arikara Corn Balls — North Dakota, United States
Prep
40 min
Cook
20 min
Total
60 min
Servings
12
Difficulty
Medium
Calories
190 kcal

Ingredients

0 of 4 gathered

Servings
12
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Equipment

  • •Mortar and pestle or heavy grinder
  • •Cast iron skillet

Nutrition

Per serving, approximate

Calories
190 kcal
fat
11
carbs
22
protein
3
calories
190

Instructions

  1. 1

    Put the corn kernels in a heavy skillet over medium heat without oil. Stir until toasted and fragrant.

  2. 2

    Let the toasted corn cool slightly. Grind it into a fine meal using a mortar and pestle or heavy grinder.

  3. 3

    Warm the rendered fat until it is liquid. Do not let it smoke.

  4. 4

    Mix the ground corn meal with the warm fat. Stir until the mixture sticks together when pressed.

  5. 5

    Gently stir in the dried chokecherries or serviceberries if using them.

  6. 6

    Use your hands to press and roll the mixture into small balls.

  7. 7

    Place the corn balls on a tray. Let them cool and firm up.

  8. 8

    Keep the corn balls in a cool, dry place until you are ready to eat.

Chef's tips

Crush the toasted corn while it is still slightly warm so it grinds into a fine meal more easily.

Storage

Store in an airtight container in a cool place up to several weeks; this is traditionally a long-keeping preserved food.

Reheating

Not reheated; eaten at room temperature as prepared.

Common mistakes to avoid

  • •Grinding the corn too roughly, which keeps the balls from sticking together
  • •Using fat that is too hot, which can burn the flavor of the corn

Serving suggestions

Serve as an easy snack on the go or alongside other traditional dried foodsServe with dried chokecherries on the side

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