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Sobaheg is the Wampanoag word for stew. Like most stews, this dish is easily adapted to seasonal ingredients. The ground nuts help to thicken the sobaheg. Variations of this dish are still made in Wampanoag country today.

Turkey or Chicken Sobaheg

Ingredients:

1/2 pound dry beans (white, red, brown or spotted kidney-shaped beans)

1/2 pound white hominy corn or yellow samp or coarse grits, available from Gonsalves or Goya at many grocery stores

1 pound turkey or chicken meat (legs or breast, with bone and skin)

3 quarts cold water

1/4 pound green beans, trimmed and cut into 1 inch-lengths

1/2 pound winter squash, trimmed and cubed

1/2 cup raw sunflower seed meats, pounded to a course flour (or pounded walnuts)

dried onion and/or garlic to taste

clam juice or salt to taste (optional)

Directions:

Combine dried beans, corn, turkey/chicken, seasonings and water in a large pot. Bring to a simmer over medium heat, turn down to a very low simmer, and cook for about 2 1/2 hours. Stir occasionally to be certain bottom is not sticking.

When dried beans are tender, but not mushy, break up turkey meat, removing skin and bones. Add green beans and squash, and simmer very gently until they are tender.

Add sunflower or nut flour, stirring until thoroughly blended.

Credit:http://manyhoops.com/wampanoag-food-and-recipes_1.html

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Corn cakes were a staple of the Wampanoag diet.  The Wampanoag would put these in their pouches when making long journeys. They taught the colonists how to plant corn and make them.

Ingredients

1 cup milk

1 cup cornmeal

1 egg

1 teaspoon salt

1 teaspoon sugar

Butter or vegetable spray

Maple syrup

Directions

Mix the egg and milk together.  Add salt, sugar and cornmeal. Stir into a thin batter. Coat a frying pan with butter or vegetable spray and heat on medium high. When the pan is hot, drop spoonfuls of batter onto it. When the edges start to dry and bubbles appear, flip the corn cakes over and cook them on the other side until golden brown. Remove from pan and pour maple syrup over them. Makes about 20.

Credit: https://www.newenglandhistoricalsociety.com/eight-historic-new-england-maple-syrup-recipes-special-members-member-join-today-free/

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Nasaump is a traditional Wampanoag dish that is made from dried corn, local berries, and nuts. It is boiled in water until it thickens, and is similar to a porridge or oatmeal.

1 1/2 cups cornmeal

1 cup strawberries, raspberries, blueberries or a combination of all three

1/2 crushed walnuts, hazelnuts, sunflower seeds or a combination of all three

1 quart water

maple syrup or sugar to taste (optional)

Combine cornmeal, berries, crushed nuts, and the optional sweetener in a pot of water and bring to a boil. Turn down the heat to medium and cook, stirring frequently, for 15 minutes.

Credit: http://manyhoops.com/wampanoag-food-and-recipes_1.html