NEW! Now you can tune in here for your very own culinary tips, news, insights and thoughts direct from our kitchen. Learn more about some of your favorites and soon to be favorites on our menu, discover new recipes and stories we'll share and more in this fun, brand new featured section we call Notes from The Kitchen. Only at www.theoschophouse.com
The 3 Sisters: A Thanksgiving Look at a Native Trio
Post #14 | 11-23-09
Page 1, 2, 3, 4
Other Early Native American Tech
Besides the contribution of the Three Sisters, Native Americans developed another essential technology concerning the use of their staple maize; something called nixtamalization. Europeans trying to emulate their diet knew nothing about this, it really tripped them up. Not only this, but Native Americans figured out dietary combinations of what had to be eaten with what, early nutritional science, if you will. Lucky for the early settlers, these are the kinds of essential secrets shared with them.
When maize was first introduced into other farming systems than those used by traditional native-American peoples, it was generally welcomed with enthusiasm for its productivity. However, a widespread problem of malnutrition soon arose wherever maize was introduced as a staple. This was a mystery since these types of malnutrition were not normally seen among the indigenous Americans, to whom maize was the principal staple food.
It was eventually discovered that the indigenous Americans learned long ago to soak maize in alkali-water-made with ashes by North Americans and lime (calcium oxide) by Mesoamericans-which liberates the B-vitamin niacin, the lack of which was the underlying cause of the condition known as pellagra. This alkali process is known by its Nahuatl (Aztec)-derived name: nixtamalization.
Besides the lack of niacin, pellagra was also characterized by protein deficiency, a result of the inherent lack of two key amino acids in pre-modern maize, lysine and tryptophan. Nixtamalisation was also found to increase the availability of lysine and tryptophan to some extent, but more importantly, the indigenous Americans had learned long ago to balance their consumption of maize with beans and other protein sources such as amaranth and chia, as well as meat and fish, in order to acquire the complete range of amino acids for normal protein synthesis.
Since maize had been introduced into the diet of non-indigenous Americans without the necessary cultural knowledge acquired over thousands of years in the Americas, the reliance on maize in other cultures was often tragic. In the late 19th century pellagra reached epidemic proportions in parts of the deep southern U.S., as medical researchers debated two theories for its origin: the deficiency theory (eventually shown to be true) posited that pellagra was due to a deficiency of some nutrient, and the germ theory posited that pellagra was caused by a germ transmitted by stable flies. In 1914 the U.S. government officially endorsed the germ theory of pellagra, but rescinded this endorsement several years later as evidence grew against it. By the mid-1920s the deficiency theory of pellagra was becoming scientific consensus, and the theory was proved in 1932 when niacin deficiency was determined to be the cause of the illness.
Once alkali processing and dietary variety was understood and applied, pellagra disappeared. The development of high lysine maize and the promotion of a more balanced diet has also contributed to its demise.
It was eventually discovered that the indigenous Americans learned long ago to soak maize in alkali-water-made with ashes by North Americans and lime (calcium oxide) by Mesoamericans-which liberates the B-vitamin niacin, the lack of which was the underlying cause of the condition known as pellagra. This alkali process is known by its Nahuatl (Aztec)-derived name: nixtamalization.
Besides the lack of niacin, pellagra was also characterized by protein deficiency, a result of the inherent lack of two key amino acids in pre-modern maize, lysine and tryptophan. Nixtamalisation was also found to increase the availability of lysine and tryptophan to some extent, but more importantly, the indigenous Americans had learned long ago to balance their consumption of maize with beans and other protein sources such as amaranth and chia, as well as meat and fish, in order to acquire the complete range of amino acids for normal protein synthesis.
Since maize had been introduced into the diet of non-indigenous Americans without the necessary cultural knowledge acquired over thousands of years in the Americas, the reliance on maize in other cultures was often tragic. In the late 19th century pellagra reached epidemic proportions in parts of the deep southern U.S., as medical researchers debated two theories for its origin: the deficiency theory (eventually shown to be true) posited that pellagra was due to a deficiency of some nutrient, and the germ theory posited that pellagra was caused by a germ transmitted by stable flies. In 1914 the U.S. government officially endorsed the germ theory of pellagra, but rescinded this endorsement several years later as evidence grew against it. By the mid-1920s the deficiency theory of pellagra was becoming scientific consensus, and the theory was proved in 1932 when niacin deficiency was determined to be the cause of the illness.
Once alkali processing and dietary variety was understood and applied, pellagra disappeared. The development of high lysine maize and the promotion of a more balanced diet has also contributed to its demise.
In Closing
The story is retold year after year; after arriving slightly earlier, it was in 1621 that a three-day feast was held by the pilgrims to celebrate a bountiful harvest, and to give thanks to the Native Americans who shared their knowledge and taught the pilgrims how and what to plant in this new land. This is the origin of the day we now celebrate as Thanksgiving. As you've now learned, along with the pilgrims and Native Americans, the Three Sisters were in attendance at this celebratory feast, and without them there would have been no party. The gift of the Three Sisters was a system based upon, and an object lesson in itself on, what is possible with when things thrive together in mutual cooperation; stronger together, here humbly displayed in nature. Thanks to our Native American brothers and sisters and their generosity, with their techniques developed and knowledge imparted, the day was saved for their new neighbors, many times over. What a series of gifts to present! The "thanks" and the "giving" started because of them, something to respect and honor not only on Thanksgiving, but all year long.
You can carry on this wonderful tradition for your own family by growing your own Three Sisters garden. There are plenty of sources online available to get you properly started. Good luck!
Succotash
Succotash; it was a dish of the Nanaganset, of what is now Rhode Island, who spoke Algonquian. This word, in Algonquian, was m'sickquatash, and meant "corn not crushed or ground." It is a food dish consisting primarily of corn and lima beans or other shell beans. What are shell beans? Beans in the 'shell stage' are when the beans have fully formed in the pods, but before they have hardened. Just about anything you can cook with dry beans, you can cook with shell beans--but faster. You won't find them in the market often, since they don't keep well, so they are mostly a gardeners' treat or option.
While this Native American recipe always contained the corn and beans, the squash was a common addition. Other ingredients may be added including tomatoes and green or sweet red peppers. Today it is sometimes cooked in a casserole form, often with a light pie crust on top as in a traditional pot pie. In some parts of the American South, any mixture of vegetables prepared with lima beans and topped with lard or butter is called succotash. Succotash is a traditional dish of many Thanksgiving celebrations in Pennsylvania and other states. In Indiana, Succotash is made with green beans and corn instead of lima beans.
SUCCOTASH RECIPE:
Yields: 5 one-cup portions Succotash
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
* 1 tbsp vegetable oil
* 2 cups fresh or frozen corn
* 1/2 cup yellow onion, chopped
* 1 large red bell pepper, chopped
* 1 jalapeno or other small hot chili pepper, diced
* 1 cup green or golden summer squash, chopped
* 2 garlic cloves, minced
* 1 tbsp ground cumin seed
* 1/4 tsp black pepper
* 1 tsp salt
* 2 cups canned Lima beans, drained or frozen lima beans, thawed
* 1/2 cup chicken or vegetable broth
* 2 tbsp fresh cilantro, chopped
Preparation:
1. Place a large saute pan on high heat until very hot.
2. Add 1 tsp of the oil, the corn, peppers, and onion, then saute until the vegetables start to brown and caramelize slightly. This should only take about 5 to 7 minutes.
3. Add the remaining oil, squash, cumin, salt, black pepper and garlic.
4. Cook for another 3 minutes on medium heat.
5. Add the broth, cilantro, and lima beans. Simmer until all the vegetables are tender. It should take about 5 minutes.
Succotash; it was a dish of the Nanaganset, of what is now Rhode Island, who spoke Algonquian. This word, in Algonquian, was m'sickquatash, and meant "corn not crushed or ground." It is a food dish consisting primarily of corn and lima beans or other shell beans. What are shell beans? Beans in the 'shell stage' are when the beans have fully formed in the pods, but before they have hardened. Just about anything you can cook with dry beans, you can cook with shell beans--but faster. You won't find them in the market often, since they don't keep well, so they are mostly a gardeners' treat or option.
While this Native American recipe always contained the corn and beans, the squash was a common addition. Other ingredients may be added including tomatoes and green or sweet red peppers. Today it is sometimes cooked in a casserole form, often with a light pie crust on top as in a traditional pot pie. In some parts of the American South, any mixture of vegetables prepared with lima beans and topped with lard or butter is called succotash. Succotash is a traditional dish of many Thanksgiving celebrations in Pennsylvania and other states. In Indiana, Succotash is made with green beans and corn instead of lima beans.
SUCCOTASH RECIPE:Yields: 5 one-cup portions Succotash
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
* 1 tbsp vegetable oil
* 2 cups fresh or frozen corn
* 1/2 cup yellow onion, chopped
* 1 large red bell pepper, chopped
* 1 jalapeno or other small hot chili pepper, diced
* 1 cup green or golden summer squash, chopped
* 2 garlic cloves, minced
* 1 tbsp ground cumin seed
* 1/4 tsp black pepper
* 1 tsp salt
* 2 cups canned Lima beans, drained or frozen lima beans, thawed
* 1/2 cup chicken or vegetable broth
* 2 tbsp fresh cilantro, chopped
Preparation:
1. Place a large saute pan on high heat until very hot.
2. Add 1 tsp of the oil, the corn, peppers, and onion, then saute until the vegetables start to brown and caramelize slightly. This should only take about 5 to 7 minutes.
3. Add the remaining oil, squash, cumin, salt, black pepper and garlic.
4. Cook for another 3 minutes on medium heat.
5. Add the broth, cilantro, and lima beans. Simmer until all the vegetables are tender. It should take about 5 minutes.
Page 1, 2, 3, 4