Sagamité is a Native American stew made from hominy or Indian corn and grease (from animal fat). Additional ingredients may include vegetables, wild rice, brown sugar, beans, smoked fish or animal brains.
Type | Stew |
---|---|
Main ingredients | Hominy or Indian corn and grease; vegetables, wild rice, brown sugar, beans, smoked fish or animal brains |
Caddo sagamité was thick soup made from corn flour, that had previously been parched and ground into a fine meal. Beans and acorn flour could be added.[1] The Caddos served the stew in large earthenware pots, for crowds during ceremonies.[2]
Sagamité was used in ceremonies to celebrate welcomed guests by tribes such as the Peoria, Huron, Osage, and early Caddo tribes of Arkansas.[1] According to the Illinois State Museum, the Peoria fed sagamité to explorers Father Jacques Marquette and Louis Joliet during the explorers’ 1673 journey to the Mississippi River.[3]
ASIN B00086J6HY
![]() | This food-related article is a stub. You can help Wikipedia by expanding it. |