How to Make Sobaheg, a Stew Served at the First Thanksgiving
Sobaheg is the Wampanoag word for stew. It consists of turkey, beans and hominy (corn that has been boiled until it plumps). Click through for step-by-step instructions.
In a large pot filled with 3 quarts of cold water, combine 1/2 pound dry beans (white, red, brown or spotted kidney-shaped beans)
Add 1/2 pound white hominy corn or yellow samp or coarse grits.
Add a pound of turkey meat (legs or breast, with bone and skin.)
Add dried onion and/or garlic to taste. You may also optionally add clam juice or salt to taste.
Bring to a simmer over medium heat, turn down to a very low simmer, and cook for about 2 1/2 hours. Stir occasionally to be certain bottom is not sticking.
When dried beans are tender, but not mushy, break up turkey meat, removing skin and bones. Add 1/4 pound green beans (trimmed and cut into 1-inch lengths) and 1/2 pound winter squash (trimmed and cubed), and simmer very gently until they are tender.
Add 1/2 cup sunflower or nut flour (pound raw sunflower seeds or walnuts to a course flour), stirring thoroughly until blended. Serve, give thanks, and enjoy.
Get the Recipe: Sobaheg
Watch Simon Majumdar make Sobaheg in our web-exclusive video.
Tune in to Back in Time for Thanksgiving for more dishes that kicked off America's favorite food tradition.