Name: Algonkian Succotash (Sahquttahhash)
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 2 cups authentic organic succotash beans (Phaseolus vulgaris), fresh or thawed if frozen; 1 cup fresh groundnuts (Apios americana); add other parts of the groundnut plant as desired; 2 cups organic corn (hominy-style dried corn kernels are more authentic; soak for 10-12 hours prior to cooking to soften, then use as ushuccohomen); 3 large organic yams, diced; 1 cup salted water (heat fresh spring water to just boiling, add 1 tablespoon sea salt, and stir until dissolved); ¼ cup powcohiscora or nut milk (traditionally ground walnuts were used); ¼ cup venison, elk, caribou, or bison broth (beef broth is less authentic but easier to acquire); 2 tablespoons venison, elk, caribou, or bison tallow or lard

"Algonkian Succotash, known as Sahquttahhash, is a traditional Native American stew blending succotash beans, groundnuts, corn, and yams for a nourishing, earthy dish. Simmered slowly with nut milk and broth, it captures indigenous flavors using organic, local ingredients. Elevate it with venison or seafood for a complete, hearty meal."

🥗 Ingredients (8 items)

2 cups authentic organic succotash beans (Phaseolus vulgaris), fresh or thawed if frozen
1 cup fresh groundnuts (Apios americana); add other parts of the groundnut plant as desired
2 cups organic corn (hominy-style dried corn kernels are more authentic; soak for 10-12 hours prior to cooking to soften, then use as ushuccohomen)
3 large organic yams, diced
1 cup salted water (heat fresh spring water to just boiling, add 1 tablespoon sea salt, and stir until dissolved)
¼ cup powcohiscora or nut milk (traditionally ground walnuts were used)
¼ cup venison, elk, caribou, or bison broth (beef broth is less authentic but easier to acquire)
2 tablespoons venison, elk, caribou, or bison tallow or lard

Method

Add all the ingredients above to a large stew pot, along with 4 cups of spring water (without salt), and bring to a boil. Reduce the heat to medium-low and simmer for at least 2 hours, checking the water level occasionally and adding plain water as needed (do not use salted water after the initial addition). The stew is done when the succotash beans and yams are soft, and if using meat, it is thoroughly cooked.

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🥗 Ingredients (8 items)

Method

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