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Summary
Sagamité is a Native American dish of cornmeal-based soups, stews, and porridges that can include a variety of ingredients. The word "sagamité" comes from an Abenaki term and is similar to the Cree word kisâgamitew, which means "the liquid is hot".
Featured Ingredient
Corn
Event
2024 State Fair
Instructions
Melt lard in a heavy pot or Dutch oven over medium heat. Season shanks with salt then brown in pan, when browned, remove from pot and reserve. Add bacon and onion and cook until fat is rendered, and onion is translucent. Add tomato sauce, syrup, stock, and juniper berries and cover, reduce heat, and braise for about an hour or until meat is tender. Uncover and add beans, hominy, squash, and cornmeal, cooking an additional 20-30 minutes until cornmeal begins to thicken the broth.
- ¼ C lard, schmaltz, or vegetable oil
- 2lbs beef shank or pork hocks
- 1T salt
- 1lb bacon, chopped
- 1 medium onion, chopped
- ¼ C tomato sauce
- 2T maple syrup
- 2qt stock
- 3 juniper berries, smashed
- 1C red beans
- 1C hominy
- ½ C sweet corn
- 2C chopped winter squash
- ¼ C cornmeal