Hopi Blue Corn (Zea mays)

Hopi Blue Corn (Zea mais): An ancient variety cultivated by the Hopi Indians to produce flour, which is then turned into tortillas. The plant reaches 2.5-3 meters in height, takes 62 days to pollinate and 100 days to harvest. A robust plant resistant to plant diseases and drought, it tolerates scorching heat very well and has limited water requirements. Although it is a flour corn, it can be grilled before it matures because it is particularly sweet. The flour, high in protein, has a beautiful blue color.
Ready for harvest approximately 110 days after emergence.

This corn is also used to make Pinole , a ground product made from corn, chia seeds, cocoa, and agave that has very important nutritional properties. High in protein and minerals such as magnesium, and high in fiber, it is also an excellent food for prolonged sports activities. The next section contains a recipe for making Pinole at home.

Pinole is a base preparation for foods and drinks particularly suited to sports nutrition, especially among runners as a nutrient for long runs. It is rich in protein, amino acids, vitamins, and minerals, particularly magnesium. Hopi Blue Corn is one of the best varieties for producing it; the flour produced from Sakwapu (the name for corn in the indigenous language) is richer in fiber and protein than any other variety. Below is a rough recipe for a Pinole-based preparation. Unfortunately, the correct quantities of the ingredients are not readily available.

Ingredients:

Half a cup of cornmeal, ground as finely as possible;
Half a teaspoon of cinnamon (or other spice of your choice)
A spoonful of brown sugar, agave, or honey
Chia seeds to taste.

Procedure:

Toast the cornmeal over medium heat for about 5 minutes, until it begins to brown. Stir occasionally to prevent burning.
Then pour the toasted flour, still warm, into a bowl; add the cinnamon and chia seeds and mix well. Then add the honey and water, to taste. Mix until you obtain a fairly thick paste.
Compact the mixture you've obtained and place it on a baking sheet, shaping it into a disc; the layer you obtain should be quite thin.
Bake at 150-180°C for 15 minutes. Be careful not to caramelize the honey.
Finally, once cooked, place the cake on a plate and divide it into squares while it is still warm.

Source: https://runningexperience.it/la-pinole-il-super-cibo-dei-tarahumara/