Wampanoag Sobaheg

Sobaheg is the Wampanoag word for Stew. This is another dish that was very likely actually served at the first Thanksgiving. The recipe here is loosely adapted from Plymouth Farmer’s MarketNative American Cookbook and Giving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie. This is one of those fabulous recipes that can vary tremendously in ingredients and quantity depending on what you have on hand. We made a vegetarian version in deference to the non-meat eating guests at our Thanksgiving and served it as appetizer in small bowls (this is a filling dish so serve sparingly), but this recipe is also a great way to use leftover turkey if you are going fully authentic with a three day eating extravaganza. It’s also another place to through in some of the venison from the five deer your guests are going to bring.

1 cup of grits

2 cups of soaked beans, 1 or 2 cans of beans, or a pound turkey meat (legs or breast, with bone and skin)
 or a pound of venison

water

1 cup trimmed green beans or 1 cup peeled and cubed Jerusalem artichokes (optional)

1 medium pumpkin or about 1 pound of squash cleaned and cubed

½ cup raw sunflower seeds (or walnuts or chesnuts), crushed into powder

½ cup maple syrup or honey (optional)

1½ tablespoons of salt

Add all of these ingredients to a crockpot, then fill the pot with water until about an inch from the top. Turn the crock pot on low and leave it alone for about 8 hours. (Like if you are making with turkey leftovers, through it all together before you go to bead and wake up to the aroma of Turkey Stew for Breakfast! Hangover Cured!)

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