Sakkonepke

factorsakkonepke
“in-a-liquid-cooked-thing”
meat and corn stew

James H. Hill, ca. 1936-40

You pour water in a small pot, put the osafke corn in, add meat, cook it, and it’s called sakkonepke.

Acee Blue Eagle, 1956

Prepare one squirrel, place in pot, cover with water and cook until tender. Add four cups sofkey grits, cook together until consistency is like hominy.

Rice is sometimes used in place of sofkey grits.

Indian Recipes, 1975

Cook sofkey grits until three-fourths done. Add short ribs of beef that have been baked or browned. Let simmer until meat and sofkey grits are tender. Salt and pepper to taste.

Lois Neal, 1992

Cook cracked corn about two hours. Clean raw squirrel and cut into serving pieces. Add to hominy and cook until done. Cook about four hours, stirring often. Add salt when done.

Bertha Tilkens, 2009

Brown pig feet before placing them in a crock pot. Add two cups of hominy corn and fill  the crock pot about three-quarters full with water to cover the pig feet and corn and cook until the corn is soft. To add flavor, use bacon drippings and salt to taste.

stew

Sources

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