Somana is from the village of Hotevilla on 3rd Mesa. She is a chef, small business owner, and educator of traditional life skills. She has been cooking since the age of 8 and got her 1st event at age 16. Since then she has been an advocate for preservation of traditional Hopi and regional cooking methods, and has a deep appreciation of world flavors and adapts them to the cultural palate she grew up with.
Teas and refreshing plant based beverages were used to add variety and nutrients to the diet of Hopi households. Here is a few examples
There is few things in the world that remind us strongly of good times than a bowl of Red Chile sauce sitting on our table.
Upclose of the wild rosemary found near Wupatki. This beautiful plant has many uses for culinary and medicinal recipes.
Condiments for a meal: sautéed wild onions, a chunky fresh tomato salsa, bright green chile sauce with avocado, and a bold red chile sauce.
Here is a fun summery recipe using pineapple and cucumbers. Both have amazing health benefits like being detoxifers, fat free & anti inflammatory.