Oshkinigikwe (Tomato Stew)

Oshkinigikwe is a traditional Native American tomato stew that lets a handful of simple ingredients speak for themselves. Four pounds of small Mexican tomatoes simmer with chopped shallots until they break down into a thick, rustic broth. No stock needed.

The surprise here is minced cucumber, which goes in near the end and adds a subtle, cooling freshness that balances the acidity of all those tomatoes. It softens without losing its character entirely.

Corn flour stirred in one tablespoon at a time thickens the stew to a hearty consistency. Add it slowly and stir gently so it doesn’t clump. The stew should be thick enough to eat as a main dish, not a thin soup.

Chef Tips

• Use small, ripe tomatoes for the best flavor. Underripe tomatoes will make the stew taste flat and acidic without sweetness to balance.
• Deseed the tomatoes before cooking so the stew isn’t watery. The seeds hold a lot of liquid.
• Add the corn flour gradually and keep stirring. Dumping it all in at once creates lumps that won’t dissolve.
• This stew is naturally vegan and gluten-free, making it a solid base for other additions if you want to build on it.

Variations

• Add diced zucchini or summer squash alongside the cucumber for more vegetable depth.
• Stir in roasted corn kernels for texture and a smoky-sweet note that pairs well with the corn flour base.
• For more heat, add a minced jalapeno or a pinch of cayenne with the salt and pepper.