Editing Succotash (section)

== History ==
Succotash has a long history. It is believed to have been an invention of indigenous peoples in what is now known as [[New England]], though English soldier and explorer [[Jonathan Carver]] attributed it to numerous tribes of eastern North America:<blockquote>One dish however, which answers nearly the same purpose as bread, is in use among the [[Meskwaki|Ottagaumies]], the [[Sauk people|Saukies]], and the more eastern nations, where Indian corn grows, which is not only much esteemed by them, but it is reckoned extremely palatable by all the Europeans who enter their dominions. This is composed of their unripe corn as before described, and beans in the same state, boiled together with bears flesh, the fat of which moistens the pulse, and renders it beyond comparison delicious. They call this food Succatosh.<ref>[[Jonathan Carver]], ''Travels Through the Interior Parts of North America, in the Years 1766, 1767 and 1768'' ([[John Coakley Lettsom]], ed.), [https://www.gutenberg.org/cache/epub/49753/pg49753-images.html#Page_263 p.263], (3d ed., London, 1781) (retrieved May 5, 2024).</ref></blockquote>British colonists adapted the dish as a [[stew]] in the 17th century. Composed of ingredients unknown in Europe at the time, it gradually became a standard meal in the [[cuisine of New England]]<ref>(Paywall) {{cite news|url=https://www.nytimes.com/2015/08/19/dining/yes-succotash-has-a-luxurious-side.html|title=Yes, Succotash Has a Luxurious Side|work=The New York Times |date=14 August 2015 |access-date=28 April 2022 |last1=Tanis |first1=David }}</ref><ref>{{Cite web|url=https://newengland.com/yankee-magazine/food/succotash-recipe-with-a-history/|title = Succotash: Recipe with a History|date = 28 July 2015|access-date=28 April 2022}}</ref> and is a traditional dish of many [[Thanksgiving]] celebrations in the region,<ref>Morgan, Diane and John Rizzo. ''The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition''. Pg. 122.</ref> as well as in [[Pennsylvania]] and other states.

Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the [[Great Depression]] in the [[United States]].{{citation needed|date=May 2022}} It was sometimes cooked in a [[casserole]] form, often with a light pie crust on top as in a traditional [[pot pie]].{{cn|date=May 2022}}

After the [[abolition of slavery in the United States]], freed slaves in the [[Southern United States|American South]] returned to [[Africa]] and introduced the dish to the region.