Katsina Iitswaa (Kaht-SEE-nah EETS-wah)

Spirit Stew

Katsina Iitswaa, or Spirit Stew, is a soul-warming dish inspired by Hopi traditions and the harmony they cultivate with the land. This flavorful stew combines tender chicken with vibrant squash, earthy juniper berries, and the comforting sweetness of corn. The thickened broth, infused with herbs like sage, creates a rich, hearty meal that’s deeply rooted in practicality and a respect for nature’s abundance. Named in honor of the Katsinam, the spirits who watch over the Hopi people, this stew is not just a meal—it’s a celebration of life’s sustenance and the sacred connection between food and culture.

Recipe Directions

Heat the sunflower oil in a skillet over medium heat. Toss the chicken pieces in cornmeal or mesquite flour and lightly brown them in the oil. Transfer to a slow cooker.

Add the garlic, onion, carrots, squash, dried juniper berries (or rosemary), sage, and salt to the slow cooker. Stir gently to combine.

Pour the chicken broth over the mixture and add the bay leaf. Cover and cook on low for 6-8 hours (or high for 3-4 hours).

Thirty minutes before serving, stir in the plant milk and corn kernels or hominy. Let cook until heated through.

Season with black pepper and additional salt if needed. Remove the bay leaf before serving.

Serving Suggestions

Serve with traditional Hopi piki bread or Sikyavaqavi Itiwa for an authentic accompaniment.

Garnish with fresh herbs like wild mint or sage, if available.

Notes

For a smoky flavor, roast the squash before adding it to the stew.

Juniper berries add an earthy note tied to Hopi culinary traditions, but rosemary works well if unavailable.

Cornmeal thickens the stew naturally and reflects its importance in Hopi culture.

---

History

Though Katsina Iitswaa is a modern interpretation, it draws on traditions central to Hopi life. Corn, squash, and juniper have been vital staples of Hopi agriculture for centuries, sustaining their communities in the arid Southwest. The inclusion of chicken, while more recent due to trade and changing agricultural practices, fits seamlessly with the flavors of the region. The slow-cooked method, combining practicality and patience, mirrors traditional Hopi cooking techniques, such as those used in clay pots or adobe ovens. This stew is a homage to the adaptability and ingenuity of the Hopi people, blending ancient ingredients with a timeless sense of balance and nourishment.

Servings

6

Prep Time (hours)

7-9

Items Needed

Slow cooker, skillet, mixing bowl, wooden spoon

---

Ingredients

2 tbsp sunflower or corn oil (sub for olive oil)
1 ½ lbs chicken thighs [cut into 1-inch pieces]
3 tbsp cornmeal or mesquite flour (sub for all-purpose flour)
1 tsp dried juniper berries (optional; sub for rosemary for an earthy twist)
1 tsp dried sage (sub for thyme, reflecting local herbs)
½ tsp salt, plus more to season
6 cloves garlic [minced]
1 onion [diced]
3 carrots [peeled and sliced]
1 pound diced squash (e.g., butternut, sub for potatoes)
3 cups chicken or vegetable broth
1 bay leaf
½ cup unsweetened nut or plant milk (sub for cow’s milk)
1 cup corn kernels or cooked hominy (sub for green peas)
Black pepper [to season]

---

Item type

Consumable, Food / Drink

Related ethnicities

• Atsilv Aniyvwiya