Kanuchi: A nut-based soup to celebrate autumn

Kanuchi: A nut-based soup to celebrate autumn Metta Nielsen The Cherokee dish called kanuchi is a thick soup made of nuts In her new cookbook, Corn Dance, Loretta Barrett Oden celebrates the diversity of Native American recipes, including a warm, nutty soup called kanuchi. Ethan Stewart Loretta Barrett Oden recently published her first cookbook, Corn Dance: Inspired First American Cuisine In carrying on her quest to showcase diverse indigenous ingredients, Oden includes many recipes in her book using them. Metta Nielsen The Cherokee dish called kanuchi is a thick soup made of nuts Kanuchi recipe By Loretta Barrett Oden Serves 4 to 6 In this recipe, a food processor transforms the nuts into a paste. Ingredients 113g raw hickory nuts, pecans or a mix of walnuts and pecans 1 litre cold water 1 tsp salt, or more to taste 1 tbsp maple syrup, or more to taste 1 cup cooked and drained whole or cracked hominy or 1 sweet potato, roasted, peeled, and cut into ½-inch dice Method Step 1 In a food processor fitted with a steel blade, process the nuts to form a thick paste, scraping down the sides of the bowl once or twice, about 3 minutes.