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[click to enlarge] Black Oak |
Acorns were gathered in the autumn, dried, and stored until needed. Before they were eaten, the nuts were cracked, the peanut-like skin removed, and they were pounded to a fine flour. To remove bitter tannins, the flour was leached, placed carefully in a sand basin, and water poured over it for several hours. The leached flour was then mixed with water in a watertight cooking basket. Special, red-hot stones were placed in the basket, stirred consistently, and after about 20 minutes, the acorn mush boiled, thickened, and was fully cooked. The mush was called nü'ppa by the Central Miwok, or sometimes nᵊppati (neppati) by the Southern Miwok. The Miwok also made 'ule', a jelled loaf of thick acorn mush.
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