cherokee kanuchi (hickory nut "stew") Delicacy

[ravynnwings_PREV (deleted)]

This is a Cherokee Delicacy, not every day kind of food. You'll see what I mean when you read the kitchen prep lol.

Kanuchi

1 gallon hickory nuts (pecans if you can't find hickory can work)
1/2 gallon water
3 cups pre-cooked hominy (you can use less if you don't want your kanuchi as thick)
1/2 cup sugar
pinch of nutmeg for a little more comfort food taste

Preparation~*
Traditionally the hickory nuts were ground into a coarse paste with a stick and a bowl like depression in a log. Seeing as most people don't want to do that any more, you can conceivably pulverize the heck out of the hickory nuts with a hammer while you pick out the larger hulls. OR you can buy your hickory nuts already hulled and still grind them into a coarse paste that will hold "ball" form.

If you use the pre hulled hickory nuts the soup/stew will end up being slightly stronger in taste as well as thicker.

Form the hickory paste into about 3 inch balls (if some of the hulls are still included--they'll be strained out later when you are using it)

Let them sit about a week or so in a cool dark place like the veggie drawer of your fridge. I wrap mine in cheese cloth. If you want it Waaay later put it in the freezer, they'll keep.

Cooking~*
Bring your 1/2 gallon of water to a rolling boil. With the kanuchi balls in a strainer and over another pot slowly pour the water over it. Stir it as it falls apart keeping the hulls in the strainer and the nut meat paste falls through into the lower pot. (If some hulls get in, it's okay, the hulls will float to the surface and you can get them out easily with a tea strainer)

Once you have that done keep your stove on low heat and add in the hominy, nutmeg, and sugar. Simmer 15-20 minutes stirring occasionally.

After simmering the consistancy of the nut broth should be about like the consistancy of cream, light in texture but still creamy.

It's fun to do during the winter months as something special.
The recipe is high in GOOD fats and calories for winter.

[nlejah59]

`I have ate this before, but it has been over 30 yrs ago. What other traditional foods do you have to share?

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[pahinhwinh]

`This is very much like a wah-HANH-pi (soup / stew) from my people, but we make ours with corn & acorns. You have to hull the acorns, then mash the nutmeats, then soak them in at least 3 hot waters to get the bitterness out of them. More work than I'm willing to do sometimes.. Think I'll try yours. I'm a big fan of hickory nuts - & they don't grow out here, but I can trade for them or use walnuts, which do. Anyway, nut soup is great.. MOre, more!