Authentic tamales in the capital city of West Virginia might seem like a far-off dream for many, but Amanda Ivy has brought them to reality.
Some tamale variations Ivy has offered include: Salvadoran chicken; chicken mole; green chile pork; pork chile verde; ham, greens and black-eyed pea cornmeal; chorizo pastor; traditional pork tinga; chorizo chile; chicken and cornbread dressing; and pulled pork.
What about vegan options? She has those covered, too: ancho mashed potato, jackfruit carnitas, sweet potato, chile black bean; sweet potato and collard; Flaming Hot Cheeto pepper jack; green chile-black bean; and potato and pepper jack.
Now, that should get your mouth watering.
The Mississippi-born chef was raised in California and educated in Arkansas before she brought her tamale and catering home businesses to Charleston: Delta Tamalero and Low Ivy Catering.
“I started in the kitchen with my dad and always liked to cook, and then 13 years ago, I decided to take the plunge and go to culinary school at The University of Arkansas,” Ivy said. “I’m driven both by America’s food history and its future. I really love classic southern food. There’s something really cool about taking an old Southern Living recipe and breathing new life into it.”
Ivy continues to innovate new takes on classic dishes, like her crab cake and fried green tomato BLT at the Capitol Market’s “Bring Home the Bacon” competition this past summer. Or her take on spumoni – in cookie form – that helped her raise money for St. Judes Children’s Research Hospital.
“I think what sets me apart is that I think outside the box and I’m bold,” she said. “I want to know that when I feed you something, that you have either never had it before or never had it that way before.”
RECIPE: FRYBREAD
“Probably the most meaningful dish I make is Native American Fry Bread,” Ivy said.
“I am Mohican from a small tribe called The Stockbridge Munsee and frybread is a staple dish. I love that I could take this simple piece of my heritage and dress it up beyond what people normally do. That said, I highly recommend it in place of tortillas on Taco Night.”
Ingredients:
4 Cups All Purpose Flour
1.5 Cups Hot Water or Chicken Broth
2 Tablespoons Baking Powder
1.5 teaspoons Salt
2 teaspoons Chili Powder
Oil for Frying
Instructions:
1. Place all your dry ingredients in a stand mixer with the Kneading hook attachment, or you may use your hands and a prep bowl.
2. While mixing, slowly pour hot liquid in.
3. You will knead for about 12 minutes.
*if the mixture feels dry after a few minutes, you may add some water a Tablespoon at a time. The dough should be slightly sticky.
4. Cover and rest for 30 minutes.
5. In a Dutch Oven, Fryer or Pot, heat about 3 inches of oil (or more if using a fryer).
6. Divide the dough into 8-10 pieces and then stretch or roll them out.
7. Fry Dough 1 at a time.
8. Oil must be hot.
9. Fry both sides until golden brown and puffy.
10. For best results, eat sooner than later.
* Native people all over the country enjoy different versions of this bread. The most common are “Taco Tuesday” style, or with berry preserves and honey.
