Succotash

Succotash
A serving of succotash, prepared with corn, lima beans, and bell peppers.
A "kitchen sink" succotash made with corn, lima beans, okra, andouille, shrimp, tomato, onion, garlic, and basil
Alternative namesSohquttahhash
TypeVegetable dish
CourseMain course
Place of originUnited States and Canada
Region or stateNew England
Created byNarragansett
Serving temperatureHot
Main ingredientsSweet corn, lima beans, butter, salt, tomatoes, bell peppers, black pepper
VariationsCan also be served with kidney beans
Food energy
(per serving)
~100 kcal

Succotash is a North American vegetable dish consisting primarily of sweet corn with lima beans or other shell beans. The name succotash is derived from the Narragansett word sahquttahhash, which means "broken corn kernels".[1][2] Other ingredients may be added, such as onions, potatoes, turnips, tomatoes, bell peppers, corned beef, salt pork, or okra.[3][4] Combining a grain with a legume provides a dish that is high in all essential amino acids.[5][6]

  1. ^ Trumbull, James Hammond (1903). Natick Dictionary (PDF). Bulletin 25. Washington: Smithsonian Institution, Bureau of American Ethnology. Entry for sohquttahham (page=152). v.t. he breaks (it) in small pieces, pounds (it) or beats (it) small. The formative tahum according to Howse (Cree Gr. 86), 'implies he beats or batters the object, after the manner of the root.' Inan. pl. sohquttahhamunash, they (grains of corn, Is. 28,28) are broken; otherwise s?hq-, sukq-. Adj. and adv. sohquttahhae, pounded; pl. sohquttahhash, whence the adopted name, succotash. Cf. pohqunnum. [Cree séekwa-tahúm, he beats it into smaller pieces.]
  2. ^ Trumbull (1903). Entry for *msickquatash (p. 67; archive p. n194): (Narr.) n.pl. 'boiled corn whole' (i.e. mo-soquttahhash, not broken small or pounded?). See soh-quttahham. When broken, soquttahhash without the prefix. Hence the common name succotash, improperly applied, however, to the unbroken corn.
  3. ^ "succotash". The American Heritage Dictionary of the English Language (4 ed.). Houghton Mifflin Company. 2004. Retrieved April 28, 2022.
  4. ^ Bowles, Ella Shannon (1947). Secrets of New England Cooking. Barrows.
  5. ^ Annigan, Jan. "Nutritional Sources of Essential Amino Acids". Retrieved April 28, 2022.
  6. ^ "Essential Amino Acids". hyperphysics.phy-astr.gsu.edu. Retrieved April 28, 2022.