Tuesday, August 11, 2020

Maque Choux

Ingredients

  • 1 stick butter
  • 15 ears tender fresh corn
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 1 can whole tomatoes
  • (or 2 fresh tomatoes diced)
  • 1 clove garlic, minced
  • 1 cup milk
  • salt and pepper to taste

    Instructions

      1. cut corn off the cob and scrape the cob to remove all the juice
      2. in a Dutch oven combine 1 stick butter, onion, bell pepper, and garlic
      3. sauté until tender
      4. add corn and tomatoes
      5. season to taste
      6. cook over medium heat for 1 hour, stirring constantly
      7. add a little milk from time to time
      8. keep mixture soft to avoid sticking
      9. serves 5 to 6

      MI'KMAQ INDIANS AND THE ACADIANS

      Prior to 1755, a time before the Acadian expulsion from their homeland in Nova Scotia by British forces, a peaceful co-existence and assimilation between the two peoples (Mi'Kmaq and Acadians) led to cultural sharing, some of which can be experienced in today's Cajun foods culture.

      I want to further explore the subject, so if anyone has information about this, would you please send it my way?

      Mi'kmaq, also spelled Micmac, was the largest of the North American Indian tribes traditionally occupying what are now Canada's eastern Maritime Provinces (Nova Scotia, New Brunswick, and Prince Edward Island) and parts of the present U.S. states of Maine and Massachusetts.

      The Cajuns, prior to settling Nova Scotia hailed from a rural area of the Vendee Region of Western France. They began to settle in North America in 1604.

      The Acadians brought with them excellent farming and fishing skills and literally transformed saltwater marshes into arable lands to grow their food crops.

      The Mi'kmaq lived off the land and occupied a bountiful swath of the Northeastern Woodlands of these Canadian provinces.

      It is a very interesting subject and I'd like to learn more about some of today's traditional Cajun cuisine... and perhaps a historical gem or two about how this unique food culture has evolved.


      Note: To make chicken Maque Choux, cut chicken into bite size pieces and fry until brown and add to the Maque Choux. Cook 10 minutes.


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