Inexpensive and Nutritious Food
We are continuing a series on Native American heritage month. Native American foodways center on the gastronomical trinity of beans, corn, and squash. These food staples are popular around because they are inexpensive and nutritious. Native American diets had historically contained far more vegetables and legumes than what Europeans consumed and as result it had been a healthier diet than what Europeans ate regardless of ones income. The consumption of large amounts of meat, poultry, and fish occurred on special occasion and or feast days.
Mohawk Corn Soup
Ingredients
4 Smoke pork chops chopped [Smoked turkey drumsticks would be a great substitute or vegetarian version might include chipotle chili or chipotle in adobo, for the smokey flavor]
4 large Carrots
1 Rutabaga to taste
2 Turnips to taste
1/4 Cabbage
2 Cups corn off the cob or canned Corn
1/2 lb. Chopped venison [try a portabella mushroom marinated overnight in Brags amino acid as a vegan substitute
1 Large can kidney beans or navy beans
Instructions
Brown and chop meat. Chop cabbage, turnips, rutabagas and carrots to bite sizes. Pour all ingredients in soup or crock pot and cover with water. Cook slowly until vegetables are tender. Serve with corn bread
