CHICKASAW "THREE SISTERS SOUP" RECIPE | Native American Heritage Month

26
65



If you want to support the channel please visit my Patreon: www.patreon.com/eastmeetskitchen Socials: Instagram: @EastMeetsKitchn Twitter: @EastMeetsKitchn Check out the Native Fry Bread & Pozole Recipe video: #threesisterssoup #nativeamericanheritagemonth #veganrecipe Chickasawisters Stonth Recipe 2 cups onions, diced 6 cups water, 2 cans diced tomatoes, no salt added (14.5-oz. Can), 6 cups red skinned potatoes, cubed 1 can tomato sauce, no salt added (15-oz. Can) 1 cup corn, frozen 1 cup yellow squash, diced 1 can light red kidney beans, drained and rinsed (15.5-oz. can) 1 can black-eyed peas, drained and rinsed (15.5-oz. can) ½ can quick cooking barley 4 garlic cloves, minced 1 ½ teaspoon black pepper In a large stockpot, add all ingredients. Bring to a boil, then lower heat and simmer for 30-45 minutes until the potatoes are soft. Serve immediately. .

source

Comments

comments

26 COMMENTS

  1. Hi everyone. I'm back with some more Native American recipes for the month of November😊 The background behind Three Sisters Soup is so interesting and really speaks to the connectedness of land and food. I have 3 more recipes to go and the ingredients and techniques have taught me so much more about what I can do with food. Anyways, hope you all enjoy this one.

  2. Thanks (chi Miigwetch) for doing this. We are trying to reestablish food sovereignty. Many of us live in food deserts and have to drive 30-60 miles to get decent food. Otherwise we are stuck with commodity food- oppression food that causes sickness. Now my people have the highest rate of diabetes of any other race in the us. People like the sioux chef and you are bringing focus back to healthy, traditional foods. For a country that was ours it’s always made me wonder why there are so many foreign cuisines here (Greek, Mexican, Italian, French, Chinese, Japanese, Thai etc) but hardly any native cuisine restaurant establishments. And I hope more focus on our foods will help.

  3. I'm of the Chickasaw Nation. Loved this video. Not sure if anyone mentioned this to you yet, but in terms of salt, Chickasaws do not salt during cooking because they let each individual salt their own bowl to their liking once they get it. Thanks for the lovely representation!

  4. There is a low mentality that is apparently magnetized to your attempts to do the native peoples of America justice in these videos. I just don't understand such diminished an understanding of history and so vulgar a rejection of information about it. You are celebrating the rich culinary heritage of a culture that has contributed so much to American history and traditional land use, and I admire your efforts to do so. The soup looks vital and nourishing; TFP.

LEAVE A REPLY