₵ib¢úb¢uga, corn dumplings, are made thus: When the corn has been pounded in a mortar, some of it is mixed with water, and beans are added if any can be had. This is put in a kettle to boil, having been made into round balls or dumplings, which do not fall to pieces after boiling. The rest of the pounded corn is mixed with plenty of water, being "nig¢uze," very watery, and is eaten as soup with the dumplings.
Another dish is called "An´bag¢e." When this is needed, they first boil beans. Then, having pounded corn very fine in a mortar, they pour the meal into the kettle with the beans. This mixture is allowed to boil down and dry, and is not disturbed that night. The next day when it is cold and stiff the kettle is overturned, and the anbag¢e is pushed out.
Wacañ´ge is made by parching corn, which is then pounded in a mortar; after which the meal is mixed with grease, soup made from meat, and pumpkins. Sometimes it is mixed, instead with honey. Then it is made up into hard masses (¢iskíski) with the hands. Dougherty says that with wacañge and waninde "portions of the ʇe-cibe, or smaller intestines of the buffalo are boiled, to render the food more sapid."
Fig. 26.—Figures of pumpkins.
The waʇanqti is at the top; the next is the waʇan muxa; the third is the waʇan-jide; and the bottom one, the waʇan ninde bazu.
§ 168. Melons, pumpkins, etc., Saka¢ide uke¢in, the common watermelon, was known to the Omahas before the coming of the white men. It has a green rind, which is generally striped, and the seeds are black. It is never dried, but is always eaten raw, hence the name. They had no yellow saka¢ide till the whites came; but they do not eat them.
Waʇan´, Pumpkins—The native kinds are three: waʇan´-qti, waʇan´-kukúge, and waʇan´-múxa. Waʇan-qti, the real pumpkins are generally greenish, and "bícka," round but slightly flattened on sides like turnips. They are usually dried, and are called "waʇan´-gazan´de," because they are cut in circular slices and hung together, as it were, in festoons (gazande).
The second variety is large, white, and striped; it is not good for drying. The waʇan-muxa are never dried. Some are white, others are "sábě ʇu égan, a sort of black or dark blue," and small. Others, the waʇan´-múxa g¢ejé, are spotted, and are eaten before they become too ripe. In former days, these were the only sweet articles of food. Sometimes pumpkins are baked on coals (jég¢an).
Modern varieties are two: The watan-nin´de bazú and the watan´-jíde. The Omahas never plant the latter, as they do not regard it as desirable. They plant the former, which is from 2 to 21/2 feet long, and covered with knots or lumps. The native pumpkins are frequently steamed, as the kettle is filled with them cut in slices with a very small quantity of water added. Pumpkins are never boiled with ʇe-cibe or buffalo entrails; but they can be boiled with a buffalo paunch, beans, dried meat, and with any preparation of corn.