How To make Cherokee Succotash
2 lb Fresh or dry Lima beans*
*(small ones are best) 3 c Fresh corn cut from cob
4 Wild onions or pearl onions
Salt to taste Pepper to taste 2 tb Melted bacon fat
2 Pieces smoked ham hock
3 qt Water
Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil then add the beans. Cook at a moderate boil for 10 minutes then add the corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour on a low heat. Got this one from a friend from grad school. He is a cultural anthropologist who also happens to be a Cherokee Amerindian. His passion is cooking and this is a recipe that he assures me is genuinely ethnic to his people in North Carolina. The changes from the items *'d are his not mine. The measurements have been converted for us as well. He claims we would like to measure out a hand- ful of this and a small pinch of that. Enjoy!
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Thanksgiving 2017 Livestream Cornbread and Succotash (first livestream ever)
Sorry about the quality, I've literally never done this before.
In this video I have two recipes... One for cornbread, the recipe for which can be found on my blog here:
The other is succotash, which is from from my second self-published ebook, 12 Days of Christmas Holiday Recipe Special: 12 Recipes for the Fall and Winter Holidays. Below is the excerpt for succotash from my book (note: I halved the recipe for the video because we aren't having many guests this year, and the food I make still has to be eaten...).
“Succotash” is derived from a native American term for “boiled corn,” and is traditionally made with a combination of corn and lima beans, plus an assortment of other vegetables. The best thing about this dish? It can be made fast and on the cheap with heaps of frozen and canned vegetables. And look, it’s vegan to boot!
Ingredients:
2 tbsp. olive oil
2 large white or yellow onions, diced
2 tsp. minced garlic (4 cloves)
1 15-oz. bag frozen lima beans
1 32-oz. bag frozen corn kernels
2 15-oz. cans diced tomatoes (fire roasted recommended)
2 tbsp. apple cider vinegar
Salt
Pepper
2 bay leaves
Directions:
1. Preheat oven to 375°. Add oil to large sauté pan over medium-low heat (3.5/10) and add onion. Add salt to help extract moisture from onions, toss to coat, and cover with lid. Cook 7-8 minutes, stirring occasionally to prevent browning.
2. In large pot, combine all other ingredients except garlic. When onion has softened, add garlic and cook another 2-3 minutes, stirring often to prevent garlic from burning.
3. Add onion and garlic to pot, stir to combine, and place covered pot in oven. Bake at 375° about 40 minutes, stirring about every 10 minutes.
4. When succotash has finished baking, remove bay leaves and serve.
For more information on these recipes and others, check out my blog at the link below!
The Deglutenizer Blog:
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Succotash!
I'm back in the kitchen today cooking up a magnificent meatless mix!!
Succotash Ingredients
2 cups frozen lima beans
2 cups frozen corn
1 bell pepper
1 yellow squash
1 red onion
1 heaping tablespoon garlic
Smoothie Ingredients
1/2 cup of milk dairy soy or almond
1 banana
1 mango
handful of raspberries
handful of blackberries
handful of strawberries
2 tablespoons chia & flax seed
1 tablespoon maca root powder
1 tablespoon açai berry powder
Patreon
Nico Albert, Cherokee Chef - Succotash (Kitchen Traditions)
Join the very talented Nico Albert (Cherokee Nation) as she prepares one of her favorite traditional southeastern dishes, and shares how she incorporates her Cherokee heritage into her cooking. Nico is a self-taught chef, caterer, and student of traditional Indigenous cuisines based in Tulsa, Oklahoma.
Nico’s thoughts on food sovereignty
Nico's black bean soup with blue corn dumplings recipe
Kitchen Traditions is presented by
Production by Summerhead Creative
guitar_percussion.wav by bangcorrupt is licensed under CC BY-NC 3.0
Learn to cook a traditional Cherokee corn bread
Kathleen Nadeau, of Eastern Abenaki heritage, teaches you how to make a traditional Cherokee corn bread during the Homestead Harvest Days, Latzer Homestead in Highland, Illinois.