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Kim Nishimoto

ONEIDA CORN SOUP (o la)

Ingredients:
4 qt. white corn
1/2 c. hardwood ashes, sifted or 4 Tbsp. baking soda
2 lbs. kidney beans
3-4 lb. pork (salt pork, side pork, pork hocks or pork roast)

Fan the corn in an open place before cooking to remove dust and loose materials. Place about 4 quarts of corn in a large enamel kettle (aluminum or stainless steel will blacken). Add enough water to cover the corn and heat to boiling.

When water boils, add 1/2 cup sifted hardwood ashes or 4 tablespoons of baking soda.  The water will bubble up so turn the heat down slightly.  

Stir corn with a wooden spoon. The corn will turn a bright orange color. Boil approximately 1 hour. The corn will become a light yellow color. 

Remove corn from stove and drain liquid. Wash the corn immediately with cold water, rubbing to loosen the hulls. Cook corn with fresh water 4 times until the corn is tender and swells up about 3 times in size. This will take up to 5 or 6 hours.

While the corn is cooking, prepare about 2 pounds of kidney beans by sorting and soaking. Cut up about 3-4 pounds of pork into small bite size pieces. Cook the meat with the beans. 

After the corn is cooked, add the beans and meat and simmer for about 1 hour to mix the flavors together. 

Satikuh! (Sit and eat)

Recipe from the Oneida Nation of Wisconsin.

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