Thanksgiving food, Stewed Pompion
When my kids were little we read the book, One Little, Two Little, Three Little Pilgrims by B. G. Hennessy every Thanksgiving.
Wampanoag belong to the Algonquin speaking people and were the band that inhabited the area near Cape Cod, Massachusetts. this is where European colonists met with Wampanoag sometime between September and early November 1621 for a three day harvest feast we recollect as Thanksgiving.
Prior to European contact, Wampanoag inhabited that area from about 13,500 – 8,000 years ago. They hunted mastodon, caribou, deer, bear and other mammals, fish and birds. They gathered and prepared fruits, nuts, seeds, and roots for food and medicine. Pompions were what the English people in the 17th century called pumpkins.
Eight thousand – 1000 years ago, corn was cultivated in Mexico and it became a staple throughout the continent. Corn became a staple of Wampanoag life as well.
This is so, so good.
Stewed Pompion, aka pumpkin.
3 cups cooked pureed pumpkin, you can use canned but I like to roast mine myself.
3 T butter
2 T Apple Cider Vinegar
1 – 2 t ground ginger
1 – 2 t ground cloves
1/2 t. salt
Combine all ingredients in a saucepan to heat through.
In addition to other nutrients, pumpkin is high in potassium, Vitamin A, Vitamin C, and beta-carotene, and is known for supporting skin, eye and heart health.
I added walnuts to mine. Perfect for breakfast. Happy Thanksgiving!