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{{Short description|Traditional American food}}
{{Cookbook}}
{{Infobox food
'''Succotash''' (from the ] ] language, ''msikwatash'') is a food dish consisting primarily of ] and ] (maize), possibly including pieces of cured meat. This method of preparing vegetables became very popular during the ] in the United States. It was sometimes cooked in a ] form, often with a light pie crust on top as in a traditional ]. In some places in the American south any mixture of ]s prepared with lima beans and topped with ] or ] is called succotash.
⚫ | name = Succotash
| image = Succotash SJTaylor 28Aug2020.jpg
| cookbook = Succotash
| caption = A "kitchen sink" succotash made with ], ], ], ], ], ], ], ], and ]
| image_size = 250px
| alternate_name = Sohquttahhash
| country = United States and Canada
| region = ]
| creator = ]
| course = ]
| type = Vegetable dish
| served = Hot
| main_ingredient = ], ]s, ], ], ], ], ]
| variations = Can also be served with ]
| calories = ~100
| other =
| alt = A serving of succotash, prepared with corn, lima beans, and bell peppers.
}}


'''Succotash''' is a North American vegetable dish consisting primarily of ] with ]s or other ]s. The name ''succotash'' is derived from the ] word {{Lang|xnt|sahquttahhash}}, which means "broken corn kernels".<ref name="NatickDict">{{cite book | title = Natick Dictionary | last = Trumbull | first = James Hammond | url = https://www.nipmuclanguage.org/uploads/5/0/7/7/50775337/natick_dictionary%5B1%5D.pdf | archive-url = https://web.archive.org/web/20221101171533/https://www.nipmuclanguage.org/uploads/5/0/7/7/50775337/natick_dictionary%5b1%5d.pdf | url-status = usurped | archive-date = November 1, 2022 | publisher = ], Bureau of American Ethnology | location = Washington | series = Bulletin 25 | year = 1903 | at = Entry for ''sohquttahham'' (page=152) |quote=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''. }}</ref><ref>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.</ref> Other ingredients may be added, such as onions, potatoes, turnips, tomatoes, bell peppers, ], ], or okra.<ref name="AH">{{cite book | chapter = succotash | title = The American Heritage Dictionary of the English Language | edition = 4 | publisher = Houghton Mifflin Company | year = 2004 | access-date = April 28, 2022 | url = http://dictionary.reference.com/browse/succotash }}</ref><ref name="barrows">{{cite book |last1=Bowles |first1=Ella Shannon |title=Secrets of New England Cooking |date=1947 |publisher=Barrows}}</ref> Combining a ] with a ] provides a dish that is high in all ] ].<ref>{{cite web|url=http://www.livestrong.com/article/538851-nutritional-sources-of-essential-amino-acids/|title=Nutritional Sources of Essential Amino Acids|first=Jan|last=Annigan|access-date=April 28, 2022}}</ref><ref>{{cite web|url=http://hyperphysics.phy-astr.gsu.edu/hbase/organic/essam.html|title=Essential Amino Acids|website=hyperphysics.phy-astr.gsu.edu|access-date=April 28, 2022}}</ref>
=== Recipe ===


== History ==
Serves two.
Succotash has a long history. It is believed to have been an invention of indigenous peoples in what is now known as ], though English soldier and explorer ] attributed it to numerous tribes of eastern North America:<blockquote>One dish however, which answers nearly the same purpose as bread, is in use among the ], the ], and the more eastern nations, where Indian corn grows, which is not only much esteemed by them, but it is reckoned extremely palatable by all the Europeans who enter their dominions. This is composed of their unripe corn as before described, and beans in the same state, boiled together with bears flesh, the fat of which moistens the pulse, and renders it beyond comparison delicious. They call this food Succatosh.<ref>], ''Travels Through the Interior Parts of North America, in the Years 1766, 1767 and 1768'' (], ed.), , (3d ed., London, 1781) (retrieved May 5, 2024).</ref></blockquote>British colonists adapted the dish as a ] in the 17th century. Composed of ingredients unknown in Europe at the time, it gradually became a standard meal in the ]<ref>(Paywall) {{cite news|url=https://www.nytimes.com/2015/08/19/dining/yes-succotash-has-a-luxurious-side.html|title=Yes, Succotash Has a Luxurious Side|work=The New York Times |date=14 August 2015 |access-date=28 April 2022 |last1=Tanis |first1=David }}</ref><ref>{{Cite web|url=https://newengland.com/yankee-magazine/food/succotash-recipe-with-a-history/|title = Succotash: Recipe with a History|date = 28 July 2015|access-date=28 April 2022}}</ref> and is a traditional dish of many ] celebrations in the region,<ref>Morgan, Diane and John Rizzo. ''The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition''. Pg. 122.</ref> as well as in ] and other states.


Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the ] in the ].{{citation needed|date=May 2022}} It was sometimes cooked in a ] form, often with a light pie crust on top as in a traditional ].{{cn|date=May 2022}}
==== Ingredients ====


After the ], freed slaves in the ] returned to ] and introduced the dish to the region.
* lima beans, fresh, 1 cup
* corn kernels, fresh, 1 1/2 cups
* butter, 2 tblspns
* cream, 1/4 cup
* pepper, 1/4 tspn
* salt, 1/2 tspn


==== Method ==== == Preparation ==
], instead of lima beans]]


] (a form of maize), American beans, tomatoes, and peppers (all ] foods) are the usual ingredients.
# Drain any liquid from corn and lima beans.

# Steam lima beans for 10 minutes or until beans are soft.
]'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 two parts corn to one part beans, is thickened with flour.
# Add all ingredients to a large frying pan.

# Saut&eacute;e until corn is cooked, but do not allow vegetables to disintegrate.
]'s recipe, published in an 1846 issue of ''Western Farmer and Gardner'', adds ], which he says is "an essential part of the affair."<ref>{{cite book |last=Scharnhorst |first=Gary |title=Literary Eats |publisher=McFarland |page=19}}</ref>
# Serve immediately.

In some parts of the ], any mixture of ]s prepared with lima beans and topped with ] or ] is considered succotash.

==In popular culture==
* ]'s trademark exclamation is "Thufferin' thuccotash!" ] has also been known to use the line on occasion.
* Professional wrestler ] infamously used the phrase "suffering succotash" during a promo on a 2015 episode of ] .
* The ] song "]" contains the line "My supper dish, my succotash wish"


==See also== ==See also==
{{portal|Food}}
* ]
* '']''
* ]
* ]
* ]
* ], a similar dish from Southern Africa


==References==
⚫ ]
{{Reflist|30em}}
⚫ ]


== Further reading ==
* {{cite book | title = The Story of Corn | last = Harper Fussell | first = Betty | publisher = UNM Press | year = 2004 | isbn = 0-8263-3592-6 | pages = 184–185 | url = https://books.google.com/books?id=iAsQ0Pn1_0MC&pg=PA184 }}


== External links ==
⚫ ]
{{commons category|Succotash}}
{{Wiktionary inline|succotash}}


{{Legume dishes}}
{{Corn}}
{{Thanksgiving}}

{{authority control}}


]
⚫ ]
]
]
]
]
]
⚫ ]
]
]

Latest revision as of 02:56, 22 December 2024

Traditional American food
Succotash
A serving of succotash, prepared with corn, lima beans, and bell peppers.A "kitchen sink" succotash made with corn, lima beans, okra, andouille, shrimp, tomato, onion, garlic, and basil
Alternative namesSohquttahhash
TypeVegetable dish
CourseMain course
Place of originUnited States and Canada
Region or stateNew England
Created byNarragansett
Serving temperatureHot
Main ingredientsSweet corn, lima beans, butter, salt, tomatoes, bell peppers, black pepper
VariationsCan also be served with kidney beans
Food energy
(per serving)		~100 kcal

Succotash is a North American vegetable dish consisting primarily of sweet corn with lima beans or other shell beans. The name succotash is derived from the Narragansett word sahquttahhash, which means "broken corn kernels". Other ingredients may be added, such as onions, potatoes, turnips, tomatoes, bell peppers, corned beef, salt pork, or okra. Combining a grain with a legume provides a dish that is high in all essential amino acids.

History

Succotash has a long history. It is believed to have been an invention of indigenous peoples in what is now known as New England, though English soldier and explorer Jonathan Carver attributed it to numerous tribes of eastern North America:

One dish however, which answers nearly the same purpose as bread, is in use among the Ottagaumies, the Saukies, and the more eastern nations, where Indian corn grows, which is not only much esteemed by them, but it is reckoned extremely palatable by all the Europeans who enter their dominions. This is composed of their unripe corn as before described, and beans in the same state, boiled together with bears flesh, the fat of which moistens the pulse, and renders it beyond comparison delicious. They call this food Succatosh.

British colonists adapted the dish as a stew in the 17th century. Composed of ingredients unknown in Europe at the time, it gradually became a standard meal in the cuisine of New England and is a traditional dish of many Thanksgiving celebrations in the region, 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. It was sometimes cooked in a casserole form, often with a light pie crust on top as in a traditional pot pie.

After the abolition of slavery in the United States, freed slaves in the American South returned to Africa and introduced the dish to the region.

Preparation

Succotash made with kidney beans, instead of lima beans

Sweet corn (a form of maize), American beans, tomatoes, and peppers (all New World foods) are the usual ingredients.

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 two parts corn to one 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."

In some parts of the American South, any mixture of vegetables prepared with lima beans and topped with lard or butter is considered succotash.

In popular culture

See also

References

  1. Trumbull, James Hammond (1903). Natick Dictionary (PDF). Bulletin 25. Washington: Smithsonian Institution, Bureau of American Ethnology. Entry for sohquttahham (page=152). Archived from the original on November 1, 2022. 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.
  2. 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.
  3. "succotash". The American Heritage Dictionary of the English Language (4 ed.). Houghton Mifflin Company. 2004. Retrieved April 28, 2022.
  4. Bowles, Ella Shannon (1947). Secrets of New England Cooking. Barrows.
  5. Annigan, Jan. "Nutritional Sources of Essential Amino Acids". Retrieved April 28, 2022.
  6. "Essential Amino Acids". hyperphysics.phy-astr.gsu.edu. Retrieved April 28, 2022.
  7. Jonathan Carver, Travels Through the Interior Parts of North America, in the Years 1766, 1767 and 1768 (John Coakley Lettsom, ed.), p.263, (3d ed., London, 1781) (retrieved May 5, 2024).
  8. (Paywall) Tanis, David (14 August 2015). "Yes, Succotash Has a Luxurious Side". The New York Times. Retrieved 28 April 2022.
  9. "Succotash: Recipe with a History". 28 July 2015. Retrieved 28 April 2022.
  10. Morgan, Diane and John Rizzo. The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition. Pg. 122.
  11. Scharnhorst, Gary. Literary Eats. McFarland. p. 19.

Further reading

External links

The dictionary definition of succotash at Wiktionary


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