Pre-Columbian Cuisine: Succotash Recipe

A North American Pre-Columbian Cuisine
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A North American Pre-Columbian Cuisine
The North American region had specific cuisine and foods before 1492, when Columbus arrived in the New World and introduced new foods. This paper highlights a Succotash recipe originally sourced from the North American region.
The North American region had favorable agricultural conditions, well-organized trade networks, nutritious foods, and different tribes with distinct languages, norms, food preferences, and customs. The region's pre-Columbian cuisine incorporated plant and animal-based ingredients, including pumpkin, sunflower, maple syrup, wild rice, squash, blueberry, bison (buffalo), and turkey (Park et al., 2016). Nevertheless, the North American region's agricultural backbone entailed the "three sisters," major staple foods (squash, corn, and beans), where squash was the only food originating from North America since beans and corn initially originated from South America region (Park et al., 2016). The indigenous people used different cooking methods, such as roasting, baking, deep frying, frying, and boiling over an open fire, since they made unlimited variations using the staple ingredients.
The recipe of concern is Succotash, a simple beans, corn, and squash dish originating from North America. I chose this recipe because its ingredients are highly balanced, palatable, and nutritious, with varying nutrients like complete proteins, vitamins, minerals, phytochemicals, and fiber (Park et al., 2016). To enhance taste, I added foreign ingredients from closer regions, such as onions and tomatoes, which did not initially originate from North America, but from Central and South America (Park et al., 2016). I had an enjoyable experience while makin...