Intergenerational Workshops. Kutuki.
Let’s make kutuki. Ali! Six Hopi women and girls gathered together on June 17, 2017 to share the art of making kutuki while also learning more conversational Hopi. Kutuki is parched corn. Pisa (fine sand) is heated and the humita (corn kernels) are popped in the hot sand while stirring rapidly over a hot flame. Once the humita has popped, it is sifted through a basket to remove the sand. Hopi men make the stirring sticks for the women. The sticks are made from the very hard wood of the greasewood bush. Roanna Kagenveama shared her knowledge of the process and Anita Poleahla hosted the gathering at her house. Askwali! The ladies ate somiviki for lunch. Kwangwa! Yummy! Through the generous support of the Food Farm Communications Fund, Mesa Media was able to sponsor this event to bring together the generations. Everyone practiced speaking in Hopi. Oral transmission of Hopi food traditions perpetuates the age-old practice maintained by Hopi people for centuries. Askwali to all who participated, hosted, shared and documented. All photos by Peter Bungart.
Practice some Hopilavayi with these phrases that match the photos.
Wuuti ang taynuma. The woman is looking around.
Kutuklawu. Making parched corn.
Kutukit angqw ipwanta. Taking the parched corn out.
Kutuki tusayat angqw iniwta. Parched corn in a sifter basket.
Pisa muki’iwma, kutuksivut angqw. Fine sand getting hot, inside the pot.
Humita. Corn kernels.
Maana kutuklawu. The girl is making parched corn
Wuuti kutuklawu. The woman is making parched corn.
Noonova or nonva (Walap lavayi). Eating. Hatikot, somivikit, nit wiikwivi (Walap lavayi) /wilqaviki (Songoopap lavayi)/wiviqaviki (Orayep lavayi). Lima beans, somiviki, and fry bread.