Cultural Cooking On September 26th, the Museum of Ontario Archeology (MOA) welcomed Elder Mary-Anne Kechego from Oneida Nation of the Thames, Turtle Clan, for a Harvest Teachings workshop. Elder Kechego started the day off with storytelling, corn husk doll making, and shared teachings around the three sisters – corn, squash and beans – and the harvest. The corn husk doll making was done with a group of children from the museum’s Forest Friends: Forest School program. The MOA and LOLA Bees partner to offer the program, with funding by Nature London, London Environment Network and Nshwaasnangong Family Centre. To learn more about the program, visit archaeologymuseum.ca/forest-friends. The teachings were followed by a delicious traditional corn soup – three sister soup – similar to the recipe below, and fry bread. Three Sisters Soup (served at the Museum of Ontario Archaeology’s Native Harvest Festival and Pow Wow. Ingredients
1 lb kidney beans 1 lb pinto beans 1 lb lima beans 6 – 8 large squash 2 kg frozen corn 6 large onions 2 lb vegetable stock powder 1 bag of vegetable flakes, dried 1 cup fresh sage 1 – 2 cups fresh parsley Directions This soup is prepared in and fills a 24-quart pot.
Add 1/2 the vegetable stock powder; 1/2 bag of vegetable flakes, garlic powder and salt and pepper, making sure all are well mixed and dissolved. Continue to cook for another two hours. Squash should be tender. Add frozen corn, and bring soup to boiling. Taste and determine if more stock and vegetable flakes should be added. If more vegetable flakes are added, cook until flakes are tender. Lower temperature to keep soup hot, but not boiling. Add fresh safe, chopped and summer until ready to serve. Add parsley, chipped when soup is to be served. The MOA, is located at 1600 Attawandaron Road in London, on the ancestral territory of Indigenous peoples, who today include the Haudenosaunee, Anishinaabe, and Munsee-Delaware First Nations of this region, as well as the many Indigenous people who make London their home. The museum is dedicated to studying and sharing the human history and experience of living in the Great Lakes region of southwestern Ontario. Learn more at archaeologymuseum.ca. Recipe, and photos (including cover photo) courtesy of the MOA.
Soak kidney, pinto and lima beans overnight in fresh water. Drain in the morning. Cover beans with fresh water; enough to allow free movement of beans, and cook for two hours. On second day, peel and chop onions. Cook onions in butter or oil until softened. Add to soup base. Slice squash in half, seed and brush with vegetable oil. Roast in oven cut side down on baking trays at 350° until tender; about 30-45 minutes. Peel cooked squash. Mash 1/4 to 1/3 of the squash. This will thicken the stock. Cube remainder of the squash and add to the cooking beans. Squash should be tender.
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Hyde Park – Oakridge Villager • November 2025 • Page 5
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