Kanuchi facts for kids

Kanuchi (Cherokee: Ku-nu-che) is a hickory nut soup eaten originally by the Cherokee people and which consists primarily of ground hickory nuts boiled in water. Hickory was the nut of choice (probably the species Carya ovata, known for its natural sweetness), since it is a nut tree endemic to North America, and is known to grow plentifully in those forested areas settled by the Cherokee.

Nutritional value and historical use

Dried hickory nutmeat is high in both fat and protein, containing 3% water, 18% carbohydrates, 13% protein, and 64% fats. The nut was generally rendered into oil or made into a kind of nutmeal ball that could be used to make stock for stews and soups. Traditionally, kanuchi was eaten by adding the soup broth to hominy (Cherokee: A-ma-ge-i) that had been prepared from the flint corn (Cherokee: Se-lu). Hickory King corn is now principally used for making hominy.

Traditional manner of preparation

Kanuchi is made by gathering hickory nuts (Cherokee: So-hi) in the wild, usually in October. The outer hulls are removed, while the nuts, complete with their inner-shells, are then dried on a rack in front of a fire. Since hickory nuts are rarely ever commercially exported unto other countries, the hickory nut can be substituted by making use of pecans or walnuts, or by using an equal mixture of both walnuts and pecans.

The dried hickory nuts with their shells are placed over a large flat rock that has been inserted within a flat basket lined temporarily with a cloth, and are then cracked open by pounding with a smaller rock. After breaking the outer shells and crushing the nut meat, the resulting nutmeat is sifted through a sieve basket (Today, modern sieves and strainers are used). The kernels and small hulls that passed through the sieve are taken up and put into a large wooden corn mortar and there pounded with a large wooden pestle (Cherokee: Ka-no-na) until the substance can be made into balls. The crushed nuts were formed by hand into balls, to be stored in this way for several days until ready for use.

When soup was desired, an earthenware pot partly filled with water was traditionally used. The water was brought to a boil and the balls inserted into the pot of boiling water. Boiling water can also be poured over the balls while they are laid up in the pot, while stirring constantly. Once the soup reaches the right consistency, usually after cooking for 10 minutes, the soup can be ladled out and served. A thick soup is typically served with any type of bread or dumpling, whereas a thin soup may be used as a drink. Today, most food connoisseurs prefer eating kanuchi soup with rice, as its main viand, or else with sweet potatoes. Some will also add a dash of maple syrup or sugar to sweeten the soup.