A traditional dish of the Wampanoag: a porridge made from corn meal. One version was served with fruit (raspberries or blueberries), another, made with clams and herbs (onion and garlic), was savory. A staple food of the indigenous people of the area now known as Rhode Island and Massachusetts, it is entirely possible that the "Indian corn" mentioned as being served at New England harvest festivals in 1621 ("Thanksgiving") might have included this dish.

Bring 1 quart of water to a boil.

Stir in 1.5 cups of hominy, stirring until it returns to a boil. Turn the heat down to low and cook gently, stirring frequently. After 10 minutes, remove from the heat, and leave it alone for 30 minutes.

Reheat before serving, either adding 1 cup of fruit or 1 cup of clam broth and 1/2 chup chopped green onions.

The word itself may originally be from the Narragansett language.

 

Sources:
Judy Dow and Beverly Slapin. "Deconstructing the Myths of 'The First Thanksgiving." Oyate.org. June 12, 2006. <http://www.oyate.org/resources/shortthanks.html> (Accessed November 25, 2010).
Catherine O'Neill Grace and Margaret M. Bruchac. 1621: A New Look at Thanksgiving. National Geographic Society, 2001.

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