The Forgotten History of Brunswick Stew
Bet you can’t guess what the connection is between Lake Tobesofkee near Macon, GA and Brunswick Stew.
First we will provide you what Wikipedia says then get onto the real history of Brunswick stew:
“Brunswick stew is a traditional dish, popular in the American South. The origin of the dish is uncertain, but it is believed to have been invented in the early 19th Century by a plantation cook named Danny Mears. Two places compete for originating it, in addition to claims to a German origin.“
“Brunswick County, Virginia and the town of Brunswick, Georgia both claim to be the origin of the stew. A plaque on an old iron pot in Brunswick, Georgia, says the first Brunswick stew was made in it on July 2, 1898, on nearby St. Simons Island. A competing story claims a Virginia state legislator’s chef invented the recipe in 1828 on a hunting expedition. Marjorie Kinnan Rawlings, in her Cross Creek Cookery (1942), wrote that the stew, said to have been one of Queen Victoria’s favorites, may have come from the original Brunswick: Braunschweig, Germany.”
Really? . . . all the ingredients in Brunswick stew, except okra in some recipes, are vegetables indigenous to the Americas, and yet the Germans invented it? Don’t think so!
The Irreverent Observations of Bubba Mythbuster
Season One – Episode Nine
The real cultural history of the indigenous peoples of the Southeastern United States is so much more interesting than those beloved English names that archaeologists give our potsherds. One of the more intriguing traditions of Muskogeans was the community kitchen. It was definitely in all Creek and Seminole villages of significant size and probably was a tradition of such peoples as the Choctaws, Seminoles and Alabamas.
The community kitchen was where feasts, meals for visiting dignitaries and in some towns, the meals of the Great Sun’s family were prepared. It also functioned as a 24/7 fast food restaurant. That’s where the ancestor of Brunswick stew comes into the discussion.
Any person, living in or visiting the town, could always grab a nutritious, hot meal at the topah-sofkee. Travelers or hunters, coming in during the wee hours of the night, were especially appreciative of the service . . . especially because it was free.
The menus at these fast food restaurants were quite simple. There were big pots of sofke and opuswv-fayatv (hunter’s stew) simmering on the hearths. On the serving board might also be found hush puppies, flat corn cakes (North American tortillas) and water.
Hunter’s stew consisted of whatever vegetables were available mixed with whatever meats were available. After cooking slowing for many hours, the consistency would become identical to . . . Brunswick stew. Now you know.
Did hunter’s stew contain tomatoes?
That’s a good question. Authoritative references claim that the Southeastern Indians did not start growing tomatoes until they made contact with Spanish colonists in Florida. That may or may not be true, because the same sources incorrectly state that the Southeastern Indians did not cultivate sweet potatoes. However, certainly by the 1700s tomatoes would have been an ingredient of hunter’s stews in the Lower Southeast.
The earliest reference to tomatoes being grown in British North American colonies is from 1710, when herbalist William Salmon reported seeing them in South Carolina. However, there is little doubt that the Muskogeans in Louisiana, Florida southern Mississippi, southern Alabama and southern Georgia had acquired tomatoes much earlier from the Spanish, even if they did not grow them before the Spanish introduced them from Mexico.
The most likely scenario is that various forms of sofke and hunter’s stew were common foods of Native American and African slaves. It is also probable that frontiersmen and soldiers ate hunter’s stew while visiting Creek towns. Grits and “Brunswick” stew were staples of the common folks long before someone on some plantation decided to give them fancier names.
Making Brunswick stew on the side of a mountain
There are many family recipes for Brunswick stew. To be true Brunswick stew, they must contain more than one meat, many vegetables, have a tomato base and being cooked slowly to a thick consistency. My grandfather would typically use five or six meats – including wild game such as venison and rabbit – plus seven vegetables. For the family reunion each year at the time of the Green Corn Festival, he cooked the delicacy for 24 hours in a massive cast iron kettle. He stirred the mixture with a massive hand-carved wooden paddle.
I cooked Brunswick stew yesterday as a Thanksgiving dish. Yesterday’s version had two meats, pork and turkey. The vegetables were all from my magic biochar garden – dried red tomatoes, dried yellow tomatoes, dried sweet yellow peppers, giant Ford hook lima beans, niblet corn, a few green beans, dried beans, a couple of mildly picante peppers and a some pumpkin – a thickener. I also added a cup of apple vinegar and a half cup of sorghum syrup. The molasses takes a bit of the bite out of the acidic dried tomatoes.
As traditional in my family, I started the fire at sunrise and cooked the ingredients over coals in a five gallon cast iron Dutch oven until sunset. The walls of a Dutch oven are much thicker than an open cast iron kettle. Therefore, there is much less tendency for the stew to scald or stick to the inner walls. When ready to eat the stew will have a rich, brick red color as a result of the acid tomatoes chemically combining with the iron oxide of the pot.
This batch came out perfectly. There was absolutely no residue sticking to the inside of the pot. The Brunswick stew was a perfect companion to the smoked turkey cooked nearby. What we didn’t eat last night was frozen into one meal containers. Because of its acidity, Brunswick stew keeps for long periods, when frozen.
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