A recipe with a little history at its heart! I am a big fan of "historical food," (seriously, just wait for my President's Day post) and an even bigger fan of good historical food. So when I found this Wampanoag recipe for Cranberry Nasamp (aka porridge) from an NPR article, I couldn't resist. It's just in time for Thanksgiving and a great way to connect past and present while learning about the natives who celebrated with the Pilgrims at the first Thanksgiving.
This is your basic winter porridge filled with cranberries, nuts and maple syrup - and it's still as comforting and tasty today as it was then (although when I ate it for breakfast this morning my husband looked at me with an eyebrow cocked and asked if I was pregnant. Guess it's a little out of character for me.)
Read on for the recipe, originally found at Plimoth Plantation...
Cranberry Nasamp
(via NPR.org)
ingredients:
2 handfuls of corn meal
water (enough to cover corn meal)
cranberries (dried, fresh or frozen, as much as you want)
maple syrup
chopped walnuts or hazelnuts, sunflower seeds (I used almonds only because that's what we had)
chopped walnuts or hazelnuts, sunflower seeds (I used almonds only because that's what we had)
get cookin':
1. Put the cornmeal in a pot, cover with water and simmer until the porridge is thick and creamy. If you're using fresh or frozen berries, put them in at the start. If you're using dried, add them at the end.
2. Add maple syrup, nuts and seeds to taste.
*You might find it easier to use real measurements, in that case try using 1 cup of cornmeal and 2 cups of water.
PS
Do you know the difference between Plimoth and Plymouth?
2. Add maple syrup, nuts and seeds to taste.
*You might find it easier to use real measurements, in that case try using 1 cup of cornmeal and 2 cups of water.
PS
Do you know the difference between Plimoth and Plymouth?
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