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Posts Tagged ‘food’

Lumbee Collard Sandwich

Collard greens cooked in oil, dash of water. Season with sugar/salt. Use fried cornbread/johnnycake. Cover 2 pieces with collard greens, 2 more pieces on the outside. Top with 2 slices of bacon. [my triple-great-grandfather, John Pate, came from Lumbee territory]

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SOBAHEG

Wampanoag for stew: turkey or venison, mixed beans, hominy, dried onions, cubed winter squash/pumpkin, green beans, pounded sunflower seeds or nuts, green beans, optional clam juice and Jerusalem artichokes.

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LUMBEE FOOD

Lumbee Sweet Potato Pie

The Lumbee Tribe settled in southeastern North Carolina. Sweet potatoes have become their national food, perhaps because of the swampy area they lived in. A full recipe for Lumbee Sweet Potato Pie can be found at https://www.facebook.com/523345727767100/posts/thank-you-to-ms-ellen-bullard-for-sharing-her-favorite-sweet-potato-recipe-with-/3247954915306154/ 6-8 Sweet Potatoes, 2 TSP Nutmeg, TSP cinnamon, 1 TSP Allspice, 2 TSP Vanilla, 1 ½ cups Evaporated milk, 1½ cups sugar, 5 large eggs, 1½ sticks butter, 1 sprinkle salt, 4 regular pie shells or 3 Deep Dish Pie Shells, ½ cup brown sugar

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Yes, the Pilgrims ate this

Nasaump cornmeal porridge

Ancient Wapanoag recipe:  1 cup stone ground flint cornmeal, ⅓ cup small strawberries, ⅓ cup blueberries, 2 TBS crushed black walnuts, 2 TBS crushed hazelnuts, 2 TBS crushed pumpkin seeds, optional maple syrup. Boil in water for 15 minutes. Serve. If allowed to cool and harden, it can be fried as cakes.

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Eatin’ Good

Lumbee chicken n’ pastry (chicken n’ paster)

The Lumbee Indians are a huge tribe in southeastern North Carolina. This is their signature dish. It’s similar to what I call chicken n’ dumplings. I was unable to find a recipe, but online cooking videos are available. [my triple-great-grandfather, John Pate, came from Lumbee territory]

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Feast with the Wampanoag

Wampanoag Thanksgiving!

The Wampanoag met the Pilgrims at Plymouth Rock. The Wampanoag are still around!

Here are a few Wopanaak (Wampanoag) words for thanksgiving:

Nahenan – turkey

Pôhpukun – pumpkin

Wiwáhcum – corn

Wuyôkuhpwu – dine

Pun – potato

Kutápatamuyumun – we thank you

FOOD: nasaump/berry stew, corn cakes, sobaheg/game stew, autumn stew.

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A Thanksgiving treat

Lumbee sweet potato tart

Puree: Boil and mash sweet potatoes. Add butter, brown sugar, and spices. You can use pie crust or biscuit dough. (nowadays busy cooks use canned biscuits or Bisquick) Bake and eat. [my triple grandfather, John Pate, came from Lumbee territory]

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Camelot’s favorite food!

The court at Camelot enjoyed Cornish Squab Pie—it contained no squab. Layers: bottom mutton chops, sliced apples/brown sugar, onions/spices, currants/spices, mutton, lastly apples. Enclosed in crust. Bake and dine! (save some for King Arthur) My 8th great grandma, Marie Southwood Suddeth, was Cornish. (in her day it was Squabble pie)

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Perfect mac and cheese: Don’t let your mom use wholegrains. Or sharp cheese (who wants sharp stuff in your food). Or weird shapes like seashells. She may put a tomato on top or veggies inside—refuse to eat it.  Next dump gobs of ketchup all over it. Throw your fork on the floor and grab a spoon. [Editor’s note: while Mr. Suddeth was dozing, a neighborhood urchin took over his computer]

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Merlin’s favorite meal

He loved Cornish Rarebit, similar to Welsh Rarebit. Once called Cornish rabbit, but no bunnies were harmed. A sauce consisting of Cornish beer and Yarg cheese is combined with eggs, flour, tomatoes, butter, and spices is poured over sourdough toast. Save some for Merlin or you may be turned into a hare.

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