
The Three Sisters Stew is a traditional Iroquois dish that highlights the native crops of squash, beans, and corn (hominy). The dish received Honorable Mention in our contest and was a personal favorite of this author for its sweet and savory taste.
1 large butternut squash
1 white onion (diced)
1 can of pumpkin
1-2 cans of hominy (with brine)
1-2 cans of red kidney beans (with brine)
1 lime (juiced)
3 tbs. canola or sunflower oil
2 cups vegetable broth
½ cup water
½ cup real maple syrup
1 cup chopped mushrooms (your choice)
4 tbs. fresh thyme
4 tbs. fresh dill (chopped)
4-5 cloves of fresh garlic (finely chopped)
Salt, pepper, hot sauce to taste
1. Saute diced onion and garlic in a hot pot with oil and herbs until onions are translucent.
2. Add 1 inch diced cubes of peeled butternut squash and cook until soft (about 25 minutes on medium-high heat).

4. Next add the canned pumpkin and maple syrup, stirring until the broth is smooth and thick.
5. Pour fresh squeezed lime juice in stew and allow to simmer for 15-20 minutes.
6. Add salt, pepper, hot sauce to taste. Serve hot.
-Recipe submitted by George Hunter, Valley Cottage, NY
-Photo courtesy Lucie Teichmann
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