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Native American “Three Sisters” Stew
About the Recipe: This delicious vegetable stew is packed with chili flavor and chunks of squash, beans, and corn. Onions, peppers, chilies, garlic, and fire roasted diced tomatoes enhance the flavor of this rich side dish that can be served for special holidays like Thanksgiving or as a main dish for a vegetarian supper.
Recipe Inspired by: http://www.vegkitchen.com/recipes/three-sisters-stew/
Native American mythology:
The three sisters are Corn, Beans, and Squash. They are seen as the three beautiful sisters because they grow in the same mound in the garden. The Corn provides a ladder for the Bean Vine. They together give shade to the Squash. The Cherokee till the mound three times. The Native American story of the Three Sisters varies from tribe to tribe.
To read the legends: see: http://www.birdclan.org/threesisters.htm
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Blue Corn Bread
About the Recipe: The small blue cornbreads were very rustic in texture with a charcoal blue color. The crunchy bread was a nice companion to the spicy, soft vegetable stew. It made me feel like we were right there in the Southwest sharing supper with the tribe.
Recipe from: The Mitsitam Café Cookbook, Smithsonian National Museum of the American Indian, Richard Hetzler, 2010.
Cook’s Note: I prepared half of this recipe using coarse ground purple cornmeal, honey in place of sugar, water in place of milk, and oil. My baking pans used about 1-1/2 Tablespoons batter for each small roll. It made about 14 cornmeal breads, some narrow; others round. I served them with Native American vegetable stew and soup.
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