"In its pages, she describes growing up on the Osage Nation Reservation and in Kansas City. "I loved watching the grandmas and aunties cook big pots of beans, squash, and rice outdoors over an open flame during the ceremonial powwows and then place their labor of love on the long tables for all to enjoy during the supper break," she writes."
"The three components of this salad - corn, beans and squash - are often referred to as the "three sisters" in Native American culture. The three crops were often planted together and, when eaten together, complement each other to provide the amino acids the others lack alone, offering a complete source of protein, according to the Food Studies Institute. This makes it a great menu option for satisfying your Thanksgiving guests on a plant-based diet."
Chef Pyet DeSpain releases Rooted in Fire on Nov. 18, presenting recipes drawn from her Native American and Mexican American heritage. The cookbook recalls growing up on the Osage Nation Reservation and in Kansas City, where communal outdoor cooking at ceremonial powwows shaped food memories. A recreated Three Sisters Salad keeps preparation simple to preserve traditional flavors, combining corn, beans and squash. The three crops were traditionally planted together and, when eaten together, complement each other nutritionally to form a complete protein. The recipe includes ingredient and stovetop directions for a plant-forward side suitable for Thanksgiving menus.
Read at Boston Herald
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