succotash

Borrowed from Narragansett msíckquatash (“boiled corn kernels”).

• IPA^(key): /ˈsʌkətæʃ/
• Rhymes: -æʃ

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, 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, 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.