It's the weekend, so let's have a Native American food porn post.

Today I'm making smoked fish succotash

#Native #NativeAmerican #Indigenous #IndigenousPeoples #Food
We're starting with about 2/3 of a pound of dried hominy, soaked overnight
Add in 1 fairly large acorn squash, peeled and diced
Add in 1 fairly large acorn squash, peeled and diced
Add in 1 fairly large acorn squash, peeled and diced
And 1 fairly large bunch of green onions
And 1 fairly large bunch of green onions
And 1 fairly large bunch of green onions
Roughly chopped dried forrest mushrooms (these are oyster mushrooms)
Roughly chopped dried forrest mushrooms (these are oyster mushrooms)
Roughly chopped dried forrest mushrooms (these are oyster mushrooms)
About a pound of smoked fish and the water they're packed in.

Traditionally this would be made with smoked freshwater fish or smoked eel but it's difficult to get smoked eel in the US now due to overfishing. This is a good quality smoked herring

(Forgot the bowl pic)
A palm full of lightly crushed juniper berries
A palm full of lightly crushed juniper berries
A palm full of lightly crushed juniper berries
Roughly a tablespoon of dried sumac. Add enough water to cover. Put over medium heat, partially covered with a lid, stirring occasionally.

Cook until all vegetables are tender. Check for seasoning, adding salt if needed
Roughly a tablespoon of dried sumac. Add enough water to cover. Put over medium heat, partially covered with a lid, stirring occasionally.Cook until all vegetables are tender. Check for seasoning, adding salt if needed
Roughly a tablespoon of dried sumac. Add enough water to cover. Put over medium heat, partially covered with a lid, stirring occasionally.Cook until all vegetables are tender. Check for seasoning, adding salt if needed
Roughly a tablespoon of dried sumac. Add enough water to cover. Put over medium heat, partially covered with a lid, stirring occasionally.Cook until all vegetables are tender. Check for seasoning, adding salt if needed
While we're waiting for it to cook, let's do a cost breakdown.
herring - $7.50 (amazon)
hominy - $2.75 (amazon)
onions - $1 (aldi)
mushrooms - probably about $1 (usually local intl market, but amazon due to covid)
acorn squash - $1 (local farm market)
spices - negligible.

The juniper berries are $1-2 for a largish jar (or, grow your own)

The sumac is from my local halal market (different species of sumac grow around the world. Staghorn is the locally native one where I grew up). A 1 quart jar of powdered sumac is about $3
The pot that this is cooking in is about 6 quarts (it looks like a commercial pot because it is. I'm a frequent shopper at my local restaurant supply. High quality kitchen ware at affordable prices)

So we're making about 1.5 gallons of tasty, nutritious food for about $13.50
Half of that cost is the fish. If you catch and smoke your own (stovetop smokers are actually fairly inexpensive. They're also easy to build), that cuts the cost down even more and makes the food even more locally sourced and sustainable.
Progress photo
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