Gamebird Gourmet: Braised Quail with Hominy Grits. Recipe and photos By Jenny Nguyen-Wheatley. Link below
"In my readings on Native American food, “safki” or “sofkee” caught my attention. It’s a preparation of corn, wood ash and water, primarily associated with tribes of the southeastern United States. The Muscogee (Creek) and Seminole tribes of present-day Oklahoma and Florida fermented corn to impart a sour flavor to a looser mixture of safki for drinking, and as a meal, they made a thicker porridge to eat with meat. Alongside big and small game, wild fowl such as quail, wild turkey, pigeon and waterfowl also contributed to the subsistence diets of southeastern Native American peoples."
https://quailforever.org/BlogLanding/Blogs/Quail-Forever/Gamebird-Gourmet-Braised-Quail-with-Hominy-Grits.aspx