• Food & Cooking

    Early Plymouth Colony-Style Succotash Recipe

    Chef notes Originally a nutritional powerhouse of Indigenous North America, succotash was a brothy, long-simmered dish, defined by two critical ingredients: dry corn, hulled by steeping in wood-ash lye (known as whole hominy or pozole today), and dry beans. Upon this savory background was layered an ever-varying array of fish, shellfish, meat, roots, nuts, fruits and leaves; the results simmered up in the kettle would never be exactly the same twice. As someone who studies food history to learn about cultural transitions, I developed this particular version of the recipe as a practical exercise in imagination, exploring what may have  

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