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Borrowed from Narragansett msíckquatash (boiled corn kernels).



succotash (usually uncountable, plural succotashes)

  1. (US) A stew made from kernels of corn, lima beans, tomatoes and sometimes peppers.
    • 1792, Jeremy Belknap, “Monuments and Relics of the Indians”, in The History of New-Hampshire. [], volume III, Boston, Mass.: [] Belknap and Young, [], OCLC 163615427, pages 92–93:
      Some of their modes of cookery have been adopted, and are retained. [...] [T]heir nokehike, which is corn parched and pounded, their ſuckataſh, which is a mixture of corn and beans boiled, are much uſed, and very palatable.
    • 1814, Timothy Alden, “551. A Trophy from the Wigwam of King Philip, when He was Slain, in 1676, by —— Richard. []”, in A Collection of American Epitaphs and Inscriptions with Occasional Notes, pentade I, volume III, New York, N.Y.: S. Marks, [], OCLC 361565180, page 165:
      This lordly dish is made of oak, and will contain about six quarts, which was indeed a goodly quantity, whether of nokehike, appoon, nausamp, or sukketash, for the breakfast of his tawny majesty.