Three Sisters Stew

In celebration of Indigenous Peoples Day, here is a stew that uses the three ingredients that represent not only a food source and method of gardening, but also has a spiritual connection – The Three Sisters.

What is Indigenous Peoples Day?

Indigenous Peoples day is intended to remember the struggles of the Native Americans and to celebrate their culture and communities.

These people have been in North America for centuries, but after the Europeans landed and settled, about 95% of their population died and their culture was all but erased. People were enslaved and children put in “schools” to “assimilate them” into civilized society, although the tribes were more civil than their conquerors.

American Indians are still here. The culture still exists, although some of the traditions have been lost. Today is a day to recognize integrity of native societies and to celebrate the persistence, resilience, and deep cultural ties to the land and of the people that lived on this content for thousands of years.

The Legend of the Three Sisters

A Mohawk legend tells of three sisters, all different in many ways, that loved each other and could not see themselves apart.

One day an Indian boy came into the field. They watched him in wonder. Then, one by one, the sisters began to disappear. First the little one, then the middle sister – and the older sister was left to mourn the loss of her sisters. One day the Indian boy saw how sad she was, gathered her in his arms and brought her back to his home. When they got there, she was excited to see here sisters there!! They were never separated again. Click here for the full story.

The sisters, corn, beans and squash, are still grown together. A few corn seeds were planted in a small, mounded circle. Once it was about 6 inches high, pole beans were planted in a circle around the circle of corn. As it grew, it climbed up the corn and used it for support. And finally, a couple of weeks later, the squash was planted around the plants. The squash spread on the ground and kept the weeds away.

The concept of companion planting still exists and has proven to be scientifically beneficial to the soil and the plants. Native American gardens were virtually mini farms that not only produced and abundance of food, but nurtured the soil, kept invasive plants away and lived harmoniously with the earth.

Making the Stew

Traditional Three Sisters uses corn, pole beans (green and dried), and squash. It is the trinity of many Native American dishes. I couldn’t find any information on whether or not this traditional stew ever had meat in it, so the addition of pork belly is not part of tradition (that I can tell). This is also a very simple version of the stew. Some native recipes I found included mushrooms and other foraged produce. So here is my version of a dish with a history as rich as the culture that created it.

Start by peeling and cubing a fresh pumpkin (the traditional squash). Save the seeds – they make a tasty snack when toasted!

Melt the butter in a heavy kettle and gently sauté the pumpkin about 10 minutes.

Add the corn, green beans, potatoes, onion and garlic. Give it a gentle stir, then add the broth and pork belly.

Bring to a boil, then reduce heat and simmer for 30 to 40 minutes. Make sure the pumpkin and potatoes are tender. If they aren’t continue to simmer until they are.

Mix the flour with the melted butter, then add to the pot, stirring until it’s fully mixed in.

Simmer for about 15 to 20 minutes, or until the stew is thickened.

Add salt and pepper to taste and

serve with Indian fry bread.

© Copyright 2023 The Lazy Gastronome

5 from 6 votes

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Three Sisters Stew

A traditional Native American stew using the three vegetables that support and sustain each other.

Course: dinner, Main Course

Cuisine: American Indian, Indigenous, Native American

Keyword: corn, galic, golden mushroom soup, green beans, potatoes, pumpkin, stew

Servings: 4 servings

Author: HelenFern

Ingredients

• 1 cup cubed, peeled fresh pumpkin
• 1 cup chopped, smoked pork belly (optional)
• 1 cup fresh, raw corn kernals (about 1 large ear)
• 1 cup fresh green beans, trimmed and cut into one to two inche pieces
• 1 medium onion, chopped
• 2 cloves garlic, smashed and chopped
• 1 medium potatoes, cubed
• 3 cups chicken or vegetable stock
• 1 tablespoon flour
• 1 tablespoon melted butter
• salt and pepper to taste

Instructions

1. Start by peeling and cubing a fresh pumpkin (the traditional squash). Save the seeds - they make a tasty snack when toasted!

2. Melt the butter in a heavy kettle and gently sauté the pumpkin about 10 minutes.

3. Add the corn, green beans, potatoes, onion and garlic. Give it a gentle stir, then add the broth and pork belly.

4. Bring to a boil, then reduce heat and simmer for 30 to 40 minutes. Make sure the pumpkin and potatoes are tender. If they aren't continue to simmer until they are.

5. Mix the flour with the melted butter, then add to the pot, stirring until it's fully mixed in.

6. Simmer for about 15 to 20 minutes, or until the stew is thickened.

7. Add salt and pepper to taste and serve with Indian fry bread. 

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

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