Shawnee cakes and three sisters soup are some traditional recipes from the Shawnee Indians. Variations of these recipes were used by Native American tribes throughout North America and were also adapted by European settlers.
The exact origin of Shawnee cakes is unknown, but some historians believe the dish originally belonged to the Shawnee people. These simple fried corn cakes, also known as Johnny cakes and hoe cakes, are still widely consumed, particularly in the southeast and New England. One cup of cornmeal, 1 1/2 cups of boiling water and a pinch of salt are the basic ingredients, although some modern recipes substitute 1/2 cup of milk. Fry spoonfuls of the batter in a heavy skillet until crisp and golden brown on both sides.
Like many Native American tribes, the Shawnees depended on farming as an essential part of their food supply. Corn, beans and squash, or the three sisters, were a significant part of their cuisine and their culture. Combine 2 cups of canned hominy, 2 cups of trimmed green beans, 2 cups of cubed butternut squash and 1 1/2 cups of diced potatoes in a large stock pot with 5 cups of water and 1 1/2 tablespoons of chicken bouillon granules. Bring the mixture to a boil, and then simmer on low heat for 10 minutes. Stir 2 tablespoons of melted butter into 2 tablespoons of flour, add it to the soup, and cook over medium heat for five minutes.
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