Published: Fall 1999

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Mama Dip's Kitchen
by Mildred Council

Copyright (c) 1999 by the University of North Carolina Press. All rights reserved.


Brunswick Stew
Serves 12 to 15

About the end of harvest time, the women would cook this stew outside in the big, black pot to celebrate a job well done. In the winter, during hunting season, the stew was made with rabbit or squirrel and ham bone.

2 pounds pork neck bones
1 chicken (2 pounds), cut up, or chicken parts
1 cup chopped onion
3 cups okra
3 cups corn
2 packages (10 ounces each) frozen baby lima beans
6 cups finely chopped potatoes
2 cans (16 ounces each) tomatoes, chopped, with juice
1 tablespoon seasoned salt
1 teaspoon crushed red pepper

Preparation
Rinse the neck bones under running water and put them in a large (1 1/2-gallon) pot. Cover with water. Let come to a boil, then cook for 30 minutes. Put the chicken into the pot, adding water if necessary to cover. Continue cooking until the chicken is tender, about 45 minutes. Take out the pork and chicken. Skim off the fat, strain the liquid, and return it to the pot. Add 1 quart water and all the vegetables and seasonings. Remove the pork and chicken meat from the bones and cut the chicken meat into pieces. Put the meat back in the pot and let cook slowly for 1 hour.

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