CHEROKEE KANUCHI HICKORY NUT SOUP | NATIVE AMERICAN HERITAGE MONTH

Рет қаралды 6,188

Күн бұрын

Пікірлер: 22

@eirrinalee 5 ай бұрын

Tsalagi over here! I loved your take on this recipe and it made me miss my elisi 😢 I 'd recommend pounding your nuts a lot more until it forms more of a paste, what you had was too chunky. This process is traditionally done outside in a large hollow log with two people and takes a good while to get the consistency right, and we use the shells too, nothing gets wasted and it adds a unique flavor

@Michael-ol7wm 3 жыл бұрын

Wow, this looks so good. And I want to thank you for honoring the American Indians.

@govols1995 Жыл бұрын

For me, finding hickory nuts is actually the easiest part. I have 3 hickory trees just outside my window and quite a few others elsewhere on my property haha.

@sabarca714 3 жыл бұрын

This recipe looks delicious. 😋

@indigenousin-couragement9891 2 жыл бұрын

Thank you for preparing recipes from the Sioux Chef cookbook! Shared. :)

@scummyr 3 жыл бұрын

This looks amazing, will try it this week! Any reccos on where to find hominy in London?

@merpeople12 3 жыл бұрын

Omg you read my mind!!! I was just trying to find a recipe lol

@eagledove9 Жыл бұрын

You know, I don't blame you for this, I think maybe you had to use a food processor like you said, because I've been looking for a good mortar and pestle myself. You need a really deep mortar, like a hollow log, kind of like when you see Africans pounding yams with a stick in a really huge mortar. That way, the nut pieces won't fly out of the bowl and go all over the counter. I've been trying to crush and pound things myself and I have this problem, and yes, I've used a food processor or my coffee grinder to do it. I'm in Pennsylvania, so I'm going to get hickory nuts in a couple weeks when they're ready. I've done a few tests, but I used nuts that were not really ripe yet, just sort of underdeveloped, and nothing really boiled out in the water. It was just sort of faintly brownish tea. However, if I used a whole lot more hickory nuts, it might be thicker. Anyway, it's frustrating not having a large, sturdy mortar that all the stuff won't just bounce right out of as you're trying to pound it.

@tamcon72 3 жыл бұрын

I'm in Michigan and though I was taught how to forage a variety of things as a child, hickory nuts wasn't one of them. Hereabouts, the black walnut is the most prevalent of the family and easy to identify, but they are impossible to shell: I almost broke my dad's all steel vise trying to one year! The gentler process of using pecans and walnuts looks like it would make this soup a delicious and feasible project, rather than a Herculean labor. Though the harder way would make one better appreciate the aboriginal ingenuity of shelling actual hickory nuts to make this soup : ) TFP!

@ncwolfe Жыл бұрын

Well see that's the thing, you don't shell them. You pound them in a hollowed out log with a giant pestle. The large shell pieces can be picked out, but as you see from the video by the end you don't have to worry about any small pieces getting through because they're just strained out of the soup. That's how people still do it. Also hickory nut kanutsi is wonderful. I love pecans and walnuts but for this I think hickory nuts are perfect.

@ga1actic_muffin 6 ай бұрын

Its unfortunate you didnt use hickory. The flavors are completely different and you need the hickory nut shells crushed in and rhe shells leech a very uniquely hickory flavor that no other nuts have.

@johnp.weiksnar6861 3 жыл бұрын

Cannot WAIT for the mush.

@TittsMagee 3 жыл бұрын

I know what hickory nuts are and those were pecans. At the beginning you showed english walnuts and I'm native american. But liked your take on the recipe. EDIT: I should have watched to the part where you identified your ingredients. Sorry about that.