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NativeTech: Indigenous Food and Traditional Recipes
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Category : Plants & Vegetables       Region : Northeast ~ Great Lakes       Rating : 5
Nas8b8n (Three Sisters Soup)

Contributor : Added by Administrator

Tribal Affiliation : Cowasuck Abenaki

Orgin of Recipe : Offered by Jamie Mehigan ... who learned this from Mother

Type of Dish : Contemporary & Traditional

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Ingredients

  • 2 cans White Hominy Corn (undrained)
  • 1 large can Red Kidney Beans (undrained)
  • 1 pkg. frozen cut Squash
  • 1 yellow Onion (cut up)
  • 2 cloves garlic (coarse chopped)
  • 1 lb. Bacon
  • Allspice
  • Black Pepper

Directions

Best done in cast iron pot, dutch oven. Fry up bacon until medium crispy, remove and drain off most of the fat. In hot fat, brown up onion. When onion is golden brown, add garlic, cook for about a minute. Drain off remaining fat, then add Corn and Beans (juice and all), and the bacon, cut up. Add cut up squash, add enough water to cover everything by about two inches. Simmer together, adding Allspice and Black pepper to taste. Salt should be unnecessary, due to salt in bacon. We didn't really use salt much until after the Invasion. Ham or smoked shoulder can be substituted, if desired. Cook together until everything is just this side of mush.

Note: Modern variation on the old communal cookpot (M8wigisoak)that always simmered to feed Winter visitors in our longhouses. Should be served with Banik (Bannock), oven baked flat bread that has shortening in it.


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