Traditional Haudenosaunee Corn Soup
Built around hulled white corn and beans—two of the Three Sisters—the soup is traditionally enriched with meat such as venison or turkey, producing a simple but hearty and nourishing meal.
Latest Recipes
Wabanaki-Style Steamed Mussels
While traditional accounts describe shellfish being cooked over fire beneath seaweed. This modern stovetop preparation uses the same fundamental technique—steam and little else—allowing the mussels themselves to provide most of the flavor.
Succotash
This modern version of Succotash includes tomatoes, onion, bell pepper, and garlic while retaining the corn-and-bean foundation of its Indigenous predecessor.
Sasumuneash — Cranberries with Butternut Squash
This Sasumuneash recipe has been adapted for the modern kitchen, but its flavors reflect ingredients that were available to Indigenous peoples of the Northeast long before European settlement.
Nasaump
Long before oatmeal and other hot cereals became commonplace on American breakfast tables, preparations such as nasaump provided a simple, hearty meal from foods native to the region.
Catawba Sweet Potato Cakes
Sweet potato cakes remain among the foods associated with Catawba cooking, combining mashed sweet potatoes with a few simple ingredients before being browned on a hot griddle.
Wild Onions and Scrambled Eggs
Among the Chickasaw, and other Southeastern Indigenous peoples, gathering wild onions and cooking them with eggs held and important place in their food traditions.
Muskogee (Creek) Sofkee
Sofkee, known by several related names among Indigenous peoples of the Southeast, is a traditional corn drink or thin porridge especially associated with the Muscogee and Seminole.
Kanuchi (Cherokee Hickory Nut Soup)
Kanuchi is a traditional Cherokee preparation made from hickory nuts that have been cracked, pounded, and worked into a rich paste, simmered in water to produce a rich, creamy soup.
Choctaw Banaha
Banaha is a traditional Choctaw corn bread with roots reaching back before European contact. Early preparations combined cornmeal with water and an alkaline ash, sometimes adding cooked peas.
