Sobaheg Recipes
SOBAHEG
Steps:
- Combine the turkey, dry beans, hominy, clam juice, if using, some dried onions and 12 cups water in a large pot. Bring to a simmer over medium heat, and then reduce to a very low simmer and cook until the beans are tender but not mushy, about 2 hours 30 minutes, stirring occasionally to make sure nothing is sticking to the bottom.
- Break up the turkey meat, removing the skin and bones. Add the squash and green beans and continue to simmer very gently until tender. Stir in the sunflower flour until thoroughly blended. Serve, give thanks and enjoy.
- Combine the turkey, dry beans, hominy, clam juice, if using, some dried onions and 12 cups water in a large pot. Bring to a simmer over medium heat, and then reduce to a very low simmer and cook until the beans are tender but not mushy, about 2 hours 30 minutes, stirring occasionally to make sure nothing is sticking to the bottom.
- Break up the turkey meat, removing the skin and bones. Add the squash and green beans and continue to simmer very gently until tender. Stir in the sunflower flour until thoroughly blended. Serve, give thanks and enjoy.
NAVAJO SOBAHEG
My adopted father is a Navajo and this recipe was the first he made for us one thanksgiving. it is perfect for winter as it is hearty and comforting. it makes my Thanksgiving table every year
Provided by GingerlyJ
Categories Stew
Time 3h15m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut vension into cubes and brown in a dutch oven.
- Cut Pumpkin or squash into cubes.
- ground walnuts into a fine powder.
- add all ingredients into dutch oven and simmer 3-4 hours until meat and veggies are tender.
Nutrition Facts : Calories 277, Fat 8.6, SaturatedFat 1.4, Cholesterol 63.5, Sodium 1780.1, Carbohydrate 26.7, Fiber 3.7, Sugar 1.7, Protein 23.9
WAMPANOAG AUTUMN SOBAHEG: MODERN VERSION
Provided by Kathleen Curtin
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine the dried beans, grits, venison, salt, and 8 cups water in a large, heavy-bottomed pot. Bring the mixture to a gentle boil over medium heat. Cover the pot, reduce the heat, and keep the sobaheg at a low simmer. Cook approximately 2 hours, until the beans and venison are tender, stirring often to prevent sticking. Periodically skim off the froth that rises to the top. Stir in the squash and Jerusalem artichokes and simmer until they are done, about 30 minutes.
- Add the nut flour, stirring until thoroughly blended, and serve.
- *Coarse grits of flint corn (sometimes called samp in modern markets). Finely ground grits used for Southern grits just will not do. Coarse white grits, sold under the brand name Gonsalves (a Portuguese food company), are available at many gourmet stores and large supermarkets. You can also order coarse white grits from Plimoth Plantation at www.plimoth.com).
- **Jerusalem artichokes, also called sunchokes, are part of the sunflower family. They are available in market produce sections in the fall and early winter. If you are unable to find them, the recipe will still be delicious.
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