The Three Sisters: Corn, Black Beans and Squash | Relish with Yia Vang
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- Опубліковано 5 вер 2024
- Diné and Native American chef Brian Yazzie teaches chef Yia Vang his version of the Three Sisters. The Three Sisters dish features corn, black beans and squash, ingredients that not only grow well together, but are also indigenous to the Americas.
Chef Brian Yazzie first stepped into the kitchen as a young child while living on the Navajo Nation in Arizona. He says, “I started cooking at the age of seven, helping my mom in the kitchen.” The youngest of eight kids, Yazzie was often the only one at home with his single mom. “One day I heard that the knife tapping on the cutting board and smelled the aromatics coming from the kitchen. It's that curiosity that brought me into the kitchen. I was too small for a knife, so I was helping her set up the tables, do the dishes, you know, stir the soup or bringing the food out, whatever I could do to help. I just had that mentality, that unconditional love because, you know, I didn't see a father figure around.”
𝙂𝙚𝙩 𝙩𝙝𝙚 𝙧𝙚𝙘𝙞𝙥𝙚 𝙛𝙤𝙧 𝙏𝙝𝙧𝙚𝙚 𝙎𝙞𝙨𝙩𝙚𝙧𝙨 𝙝𝙚𝙧𝙚: bit.ly/3E3rgYU
Relish shares stories of cultural heritage in Twin Cities communities through the universal language of food. In each episode, host Yia Vang (Union Hmong Kitchen) takes viewers inside the home kitchens of local chefs as they serve up an ingredient or dish that has personal and cultural meaning to them: www.tptorigina...
#food #pbsfood #relish #twincitiespbs #yiavang #chefyiavang #brianyazzie #threesisters #navajonationrecipes #navajo #navajonation #diné #Yazziethechef
00:00: Making corn mush
00:30: Introducing Chef Brian Yazzie
00:32: Indigenous American ingredients
00:47: Why is corn important in Native American cooking?
2:03: What are the Three Sisters?
2:23: Making an earth oven
4:51: Eating bison and the Three Sister dish
I wish pattypan squash was easier to find these days. It was everywhere in the 1970’s and 80’s, and it’s impossible to find in stores now. Guess I should grow it for myself!
Digging a hole in the ground and cooking in it and getting the food out would be killer on my chronic lower back pain. What would be the best way to emulate the result of this process as closely as possible, but in a less physically demanding way, i.e. one where you don't have to bend down or kneel or stoop or anything like that?
Hi Wangtorio. I’m guessing a modern outdoor pizza oven
It is essentially just cooking over (or on) coals. You could use a charcoal grill--but definitely use lump charcoal and/or wood and NOT briquettes.
If the ‘bougey’ restaurant had called it Native American or tribal cooking instead of caveman cooking ~ they would have been canceled.
One day, it would be so cool if it were as acceptable to adopt and be influenced by Native American cooking as casually as having French crepes or an omelette for breakfast ~ without fear of condemnation of appropriation 😳
It was interesting to learn about burning the corn in the pit ~ tho, the other chef was rather rushed about it. I’m glad they got some detail in, explaining. Thanks!
🌽💬🎃 🥰