Baked Fish with Corn and Bean Stew, Hoecakes and Tea
With all of these changes, the foodways and staples of Cherokee life remained central to the food that was eaten in the Cherokee Nation, with corn and beans providing much of the bulk cereals needed to sustain the nation as hunting grounds shrank and were destroyed by settlement. Tea from trade would be a newfound addition, although older folks in communities found it to be a modern amenity they had less of a taste for than the younger Cherokees.
Ingredients
- trout or redhorse (walleye acceptable)
- hominy corn
- beans
- cornmeal
- cooking oil or animal fat
- salt
- pepper
- nutmeg
- sage
- English tea
Instructions
- Make beans and hominy corn stew (see recipe).
- Heat an iron pan on medium heat.
- Add a small bit of cooking oil or animal fat.
- When the oil is hot, lay down fish filet, skin side down, and sear for one minute.
- Turn fish over. Sear for one more minute. Turn over twice more, searing for 30 seconds on each side until tender and flaky.
- Turn fish over. Sear for one more minute. Turn over twice more, searing for 30 seconds on each side until tender and flaky.
- Remove skin upon removal from pan and ensure fish is fully cooked.
- Serve with beans.
