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Kanuchi

Kanuchi (Cherokee: Ku-nu-che (ᎦᎾᏥ ga-na-tsi)) is a hickory nut soup eaten originally by the Cherokee people and which consists primarily of ground hickory nuts boiled in water. Hickory was the nut of choice (probably the species Carya ovata,[1] known for its natural sweetness), since it is a nut tree endemic to North America, and is known to grow plentifully in those forested areas settled by the Cherokee.

Kanuchi
TypeSoup
Place of originCherokee nation
Region or stateNorth America
Main ingredientsHickory nutmeat, water
VariationsPecans and walnuts

Nutritional value and historical use edit

Dried hickory nutmeat is high in both fat and protein,[2] containing 3% water, 18% carbohydrates, 13% protein, and 64% fats. The nut was generally rendered into oil or made into a kind of nutmeal ball that could be used to make stock for stews and soups.[3] Traditionally, kanuchi was eaten by adding the soup broth to hominy (Cherokee: A-ma-ge-i (ᎠᎹᎨᎢ)) that had been prepared from the flint corn (Cherokee: Se-lu(ᏎᎷ)). Hickory King corn is now principally used for making hominy.

Traditional manner of preparation edit

Kanuchi is made by gathering hickory nuts (Cherokee: So-hi (ᏐᎯ)) in the wild, usually in October. The outer hulls are removed, while the nuts, complete with their inner-shells, are then dried on a rack in front of a fire.[1] Since hickory nuts are rarely commercially exported, the hickory nut can be substituted by making use of pecans or walnuts, or by using an equal mixture of both walnuts and pecans.

The dried hickory nuts with their shells are placed over a large flat rock that has been inserted within a flat basket lined temporarily with a cloth, and are then cracked open by pounding with a smaller rock.[4] After breaking the outer shells and crushing the nut meat, the resulting nutmeat is sifted through a sieve basket (Today, modern sieves and strainers are used). The kernels and small hulls that passed through the sieve are taken up and put into a large wooden corn mortar and there pounded with a large wooden pestle (Cherokee: Ka-no-na (ᎧᏃᎾ)) until the substance can be made into balls.[4] The crushed nuts were formed by hand into balls, to be stored in this way for several days until ready for use.

When soup was desired, an earthenware pot partly filled with water was traditionally used. The water was brought to a boil and the balls inserted into the pot of boiling water. Boiling water can also be poured over the balls while they are laid up in the pot, while stirring constantly.[4] Once the soup reaches the right consistency, usually after cooking for 10 minutes, the soup can be ladled out and served. A thick soup is typically served with any type of bread or dumpling, whereas a thin soup may be used as a drink.[4] Today, most food connoisseurs prefer eating kanuchi soup with rice, as its main viand, or else with sweet potatoes. Some recipes call for a dash of maple syrup to sweeten the soup.[5]

See also edit

References edit

  1. ^ a b Freedman, Robert Louis (1976). "Native North American Food Preparation Techniques". Boletín Bibliográfico de Antropología Americana (1973-1979). Pan American Institute of Geography and History. 38 (47): 142. JSTOR 43996285., s.v. Hickory Nut Soup (Cherokee)
  2. ^ Messner, Timothy C. (2011). Acorns and Bitter Roots: Starch Grain Research in the Prehistoric Eastern Woodlands. Tuscaloosa: University of Alabama Press. ISBN 9780817317270. OCLC 929351576.
  3. ^ Fritz, Gayle J.; Whitekiller, V.D.; McIntosh, J.W. (2001). "Ethnobotany of Ku-Nu-Che: Cherokee Hickory Nut Soup" (PDF). Journal of Ethnobiology. 21 (2): 1–27.
  4. ^ a b c d Ulmer, Mary; Beck, Samuel E. (1951). Cherokee Cooklore: Preparing Cherokee Foods. Cherokee, NC: Mary and Goingback Chiltoskey, in cooperation with Stephen Press, Inc. for Museum of the Cherokee Indian. p. 48. OCLC 179199502.
  5. ^ Dorsey, Jenny (November 2020). "Kanuchi (Cherokee Pureed Nut Soup) Recipe".

External links edit

  • Kanuchi and the Search for a Native American Soup
  • Osiyo TV, Cooking Kanuchi, A Cherokee Tradition on YouTube, Edith Knight explains the process of making Kanuchi / Jan 2, 2016, minutes 02:40–05:00.
  • East Meets Kitchen, Cherokee Kanuchi Hickory Nut Soup / Native American Heritage Month on YouTube, Nov. 2021.
  • Cherokee Phoenix, Cherokee Eats: Kanuchi on YouTube, as described by Cherokee Nation citizen Roberta Sapp

kanuchi, cherokee, ᎦᎾᏥ, hickory, soup, eaten, originally, cherokee, people, which, consists, primarily, ground, hickory, nuts, boiled, water, hickory, choice, probably, species, carya, ovata, known, natural, sweetness, since, tree, endemic, north, america, kno. Kanuchi Cherokee Ku nu che ᎦᎾᏥ ga na tsi is a hickory nut soup eaten originally by the Cherokee people and which consists primarily of ground hickory nuts boiled in water Hickory was the nut of choice probably the species Carya ovata 1 known for its natural sweetness since it is a nut tree endemic to North America and is known to grow plentifully in those forested areas settled by the Cherokee KanuchiTypeSoupPlace of originCherokee nationRegion or stateNorth AmericaMain ingredientsHickory nutmeat waterVariationsPecans and walnuts Contents 1 Nutritional value and historical use 2 Traditional manner of preparation 3 See also 4 References 5 External linksNutritional value and historical use editDried hickory nutmeat is high in both fat and protein 2 containing 3 water 18 carbohydrates 13 protein and 64 fats The nut was generally rendered into oil or made into a kind of nutmeal ball that could be used to make stock for stews and soups 3 Traditionally kanuchi was eaten by adding the soup broth to hominy Cherokee A ma ge i ᎠᎹᎨᎢ that had been prepared from the flint corn Cherokee Se lu ᏎᎷ Hickory King corn is now principally used for making hominy Traditional manner of preparation editKanuchi is made by gathering hickory nuts Cherokee So hi ᏐᎯ in the wild usually in October The outer hulls are removed while the nuts complete with their inner shells are then dried on a rack in front of a fire 1 Since hickory nuts are rarely commercially exported the hickory nut can be substituted by making use of pecans or walnuts or by using an equal mixture of both walnuts and pecans The dried hickory nuts with their shells are placed over a large flat rock that has been inserted within a flat basket lined temporarily with a cloth and are then cracked open by pounding with a smaller rock 4 After breaking the outer shells and crushing the nut meat the resulting nutmeat is sifted through a sieve basket Today modern sieves and strainers are used The kernels and small hulls that passed through the sieve are taken up and put into a large wooden corn mortar and there pounded with a large wooden pestle Cherokee Ka no na ᎧᏃᎾ until the substance can be made into balls 4 The crushed nuts were formed by hand into balls to be stored in this way for several days until ready for use When soup was desired an earthenware pot partly filled with water was traditionally used The water was brought to a boil and the balls inserted into the pot of boiling water Boiling water can also be poured over the balls while they are laid up in the pot while stirring constantly 4 Once the soup reaches the right consistency usually after cooking for 10 minutes the soup can be ladled out and served A thick soup is typically served with any type of bread or dumpling whereas a thin soup may be used as a drink 4 Today most food connoisseurs prefer eating kanuchi soup with rice as its main viand or else with sweet potatoes Some recipes call for a dash of maple syrup to sweeten the soup 5 See also editIndigenous cuisine of the AmericasReferences edit a b Freedman Robert Louis 1976 Native North American Food Preparation Techniques Boletin Bibliografico de Antropologia Americana 1973 1979 Pan American Institute of Geography and History 38 47 142 JSTOR 43996285 s v Hickory Nut Soup Cherokee Messner Timothy C 2011 Acorns and Bitter Roots Starch Grain Research in the Prehistoric Eastern Woodlands Tuscaloosa University of Alabama Press ISBN 9780817317270 OCLC 929351576 Fritz Gayle J Whitekiller V D McIntosh J W 2001 Ethnobotany of Ku Nu Che Cherokee Hickory Nut Soup PDF Journal of Ethnobiology 21 2 1 27 a b c d Ulmer Mary Beck Samuel E 1951 Cherokee Cooklore Preparing Cherokee Foods Cherokee NC Mary and Goingback Chiltoskey in cooperation with Stephen Press Inc for Museum of the Cherokee Indian p 48 OCLC 179199502 Dorsey Jenny November 2020 Kanuchi Cherokee Pureed Nut Soup Recipe External links editKanuchi and the Search for a Native American Soup Osiyo TV Cooking Kanuchi A Cherokee Tradition on YouTube Edith Knight explains the process of making Kanuchi Jan 2 2016 minutes 02 40 05 00 East Meets Kitchen Cherokee Kanuchi Hickory Nut Soup Native American Heritage Month on YouTube Nov 2021 Cherokee Phoenix Cherokee Eats Kanuchi on YouTube as described by Cherokee Nation citizen Roberta Sapp Retrieved from https en wikipedia org w index php title Kanuchi amp oldid 1158575824, wikipedia, wiki, book, books, library,

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