Succotash
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Course | Main course |
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Place of origin | United States and Canada |
Serving temperature | Hot |
Main ingredients | Sweet corn, lima beans, butter, salt |
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Look up succotash in Wiktionary, the free dictionary. |
Succotash (from Narragansett sohquttahhash, "broken corn kernels"[1][2]) is a vegetable dish consisting primarily of sweet corn with lima beans or other shell beans.
Other ingredients may be added such as onions, potatoes, turnips, tomatoes, bell peppers, corned beef, salt pork, or okra.[3][4]
Combining a grain with a legume provides a dish that is high in all essential amino acids.[5][6]
History[]
Succotash has a long history. The dish was introduced as a stew to North American colonists in the 17th century by indigenous peoples. Composed of ingredients unknown in Europe at the time, it gradually became a standard meal in the cuisine of New England[7][8] and is a traditional dish of many Thanksgiving celebrations in the region,[9] as well as in Pennsylvania and other states.
Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the Great Depression in the United States.[citation needed] It was sometimes cooked in a casserole form, often with a light pie crust on top as in a traditional pot pie.[citation needed]
Recipes[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Succotash_SJTaylor_28Aug2020.jpg/220px-Succotash_SJTaylor_28Aug2020.jpg)
Sweet corn (a form of maize), American beans, tomatoes, and peppers are New World foods.
Catherine Beecher's 19th-century recipe includes beans boiled with corn cobs from which the kernels have been removed. The kernels are added later, after the beans have boiled for several hours. The corn cobs are removed and the finished stew, in proportions of 2 parts corn to 1 part beans, is thickened with flour.
Henry Ward Beecher's recipe, published in an 1846 issue of Western Farmer and Gardner, adds salt pork, which he says is "an essential part of the affair."[10]
In some parts of the American South, any mixture of vegetables prepared with lima beans and topped with lard or butter is called succotash.
In popular culture[]
Sylvester the Cat's trademark exclamation is "Sufferin' succotash!"
See also[]
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Wikimedia Commons has media related to Succotash. |
- A Key Into the Language of America
- List of legume dishes
- List of maize dishes
- List of regional dishes of the United States
- Umngqusho a similar dish from Southern Africa
References[]
- ^ Trumbull, James Hammond (1903). Natick Dictionary. Bulletin 25. Washington: Smithsonian Institution, Bureau of American Ethnology. Entry for sohquttahham (page=152; archive page n190).
v.t. he breaks (it) in small pieces, pounds (it) or beats (it) small. The formative tahum according to Howse (Cree Gr. 86), 'implies he beats or batters the object, after the manner of the root.' Inan. pl. sohquttahhamunash, they (grains of corn, Is. 28,28) are broken; otherwise s?hq-, sukq-. Adj. and adv. sohquttahhae, pounded; pl. sohquttahhash, whence the adopted name, succotash. Cf. pohqunnum. [Cree séekwa-tahúm, he beats it into smaller pieces.]
- ^ Trumbull (1903). Entry for *msickquatash (p. 67; archive p. n194): (Narr.) n.pl. 'boiled corn whole' (i.e. mo-soquttahhash, not broken small or pounded?). See soh-quttahham. When broken, soquttahhash without the prefix. Hence the common name succotash, improperly applied, however, to the unbroken corn.
- ^ "succotash". The American Heritage Dictionary of the English Language (4 ed.). Houghton Mifflin Company. 2004. Retrieved 2009-02-21.
- ^ Bowles, Ella Shannon (1947). Secrets of New England Cooking. Barrows.
- ^ Annigan, Jan. "Nutritional Sources of Essential Amino Acids". Retrieved 5 June 2017.
- ^ "Essential Amino Acids". hyperphysics.phy-astr.gsu.edu. Retrieved 5 June 2017.
- ^ Yes, Succotash Has a Luxurious Side
- ^ https://newengland.com/yankee-magazine/food/succotash-recipe-with-a-history/
- ^ Morgan, Diane and John Rizzo. The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition. Pg. 122.
- ^ Scharnhorst, Gary. Literary Eats. McFarland. p. 19.
Further reading[]
- Harper Fussell, Betty (2004). The Story of Corn. UNM Press. pp. 184–185. ISBN 0-8263-3592-6.
- Narragansett tribe
- Native American cuisine
- Legume dishes
- Dishes featuring sweet corn
- National dishes
- Okra dishes
- Cuisine of the Thirteen Colonies
- Vegetarian cuisine