Succotash
Succotash comes from the Narragansett Indian word “msickquatash,” which referred to a simmering pot of corn to which other ingredients were added.
Mary T. Newman is the coordinator for the Committee on Native American Ministries for the Tennessee Conference of The United Methodist Church. Mary leads extensive community education and outreach events on Native American history and culture. Mary T. shared some of her favorite recipes with us along with some interesting facts about the ingredients and the origin of each dish.
Succotash
Cherokee Style Succotash
Youtube:
Ingredients
2 or 3 tbsp of olive oil
1 540ml can of Lima, kidney or black beans, drained and rinsed
2 340ml cans of corn, drained
1 cup of diced bell peppers
1 onion, diced
3 garlic cloves, diced
1 fresh tomato, finely diced
2 tsp thyme
2 stalks of green onions,
1/2 tsp of black pepper and
1 tsp of chili powder
Salt, to taste
Directions
Heat the oil in a skillet on a Medium heat
Add the garlic and the onion.
When the onion is slightly coloured, add the peppers and the tomato, corn and the beans.
Add the Thyme and green onions,
mix and stir fry on a lower heat until all is nicely cooked and combined. Serve warm, at room temperature, or cold.
Pre-Contact Native American Food with Mariah Gladstone (2016)
Pre-Contact Native American Food can change the game for Native People. It is healthier, more sustainable, and can get people back in touch with their indigenous roots compared to modern introduced foods. Join Mariah Gladstone as she prepares a pre-contact meal consisting of bison and wild rice cakes drizzled with a blackberry and sarvis berry sweet corn relish and green beans on the side.
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Cherokee Three Sisters Stew
Cherokee Three Sister Stew
The three sisters are; ᏎᎷ se-lu (corn), ᏚᏯ Tu-ya (Beans) and ᎧᏴᏎᏆ ka-yv-se-qua (squash). Cherokees planted the three together in mounds, not rows.
Seared Rainbow Trout with Sweet Corn Succotash
Create a beautiful meal of fresh Ontario rainbow trout sourced from an Indigenous supplier, paired with a delicious medley of traditional corn and fresh herbs with wild ramps, instructed by culinary expert, Chef Joseph Shawana.
MDH chef: la recette du succotash à la Cherokee
Pour ce deuxième jour de la semaine thématique sur la conquête de l'Ouest, la Maison de l'Histoire présente sa seconde vidéo recette pour vous apprendre à réaliser un succotash à la Cherokee, ainsi que l'histoire des légumes employés pour sa réalisation!
INGREDIENTS :
- 500g de haricots
- 500g de maïs
- 350g de jus de tomate
- 250g de poivrons découpés
- 3 gousses d’ail
- 1 gros oignon
- des épices (sel, poivre, thym, poudre de chili, etc.)
RECETTE :
- Faire sécher et griller les haricots et le maïs en faisant chauffer à feu vif dans une poêle, avant de retirer la poêle du feu.
- Séparément, faire revenir les oignons et l’ail dans une autre poêle à feu moyen voir doux. Une fois les oignons translucides, y ajouter les poivrons et le jus de tomate. Lorsque les poivrons sont ramollis par la cuisson, y rajouter les haricots et le maïs et laisser mariner le tout en y ajoutant les épices au goût.
- Servir chaud, éventuellement accompagné du pain de maïs présenté dans le vidéo précédent, et bon appétit !