Once, when I visited the Lower Brule, I was served soup made from dry field corn. There was no large explanation, just the opportunity for the wasichu to recognize how tough the times were in the first days of the reservations and the last days of the buffalo. While it’s not five-star cuisine, the recipe probably has a place with anyone who stashes a couple bushels of dried corn in the emergency rations stash.
1 lb. lean boned beef, cut in cubes
1 tbsp. bacon drippings
4 c. water
1 c. dried corn
1/2 tsp. salt
Brown meat. Add water; cover and simmer for 1 hour. Add dried corn and salt. Cover and simmer until both meat and corn are tender.