The recipe is on red sumac berry pudding. Pudding, according to “dictionary.com”- noun, 1. A thick, soft dessert, typically containing flour or some other thickener,milk, eggs, a flavoring, and sweetener. The Navajo people have their own type of pudding which, in the Navajo Language it is called “Chiilchin” (trans. red sumac). The Red berries are hand picked, washed, sun-dried and ground before making “lemonade”, sumac spice or “chiilchin”.
Mix together water and red sumac in a medium saucepan; bring to a boil. Boil for about 3-5 minutes to extract the flavor and color from the berries.
Remove from heat and strain the mix through a sieve into another pot to remove excess berries and seeds. Set aside and reserve.
Meanwhile, whisk together the flour and cold water in a small bowl to create a slurry. Using a whisk slowly pour the slurry into the hot sumac in a small stream while whisking vigorously as not to create huge lumps.
Return the saucepan to medium heat and continue to stir until it starts to thicken and bubble.
Remove from heat and stir in the sugar. Serve hot or warm.
Note: adjust texture. If too tight or thick, add water a tablespoon at a time. If too thin or loose, make slurry again according to the measurement of the recipe and add a portion of the slurry at a time while cooking on low.