Oshkinigikwe(Tomato Stew)

Oshkinigikwe is an Anishinaabe tomato stew that proves how much flavor you can pull from a short ingredient list. Mini Mexican tomatoes simmer down with shallots and water until they collapse into a silky base, no broth needed. Minced cucumbers add a fresh, almost grassy crunch that keeps the stew from feeling one-note.

The finishing move is what sets this apart: cornstarch whisked in slowly at the end thickens everything to a glossy, spoon-coating consistency. It’s a pantry stew with deep roots, naturally vegan, and the kind of recipe that tastes better on day two.

Serve it over rice, with fry bread, or alongside wild rice for something closer to its Indigenous origins.

Kitchen Tips

• Add the cornstarch one tablespoon at a time while stirring constantly. Dumping it in causes lumps that won’t smooth out.
• Deseed the tomatoes thoroughly. Skipping this makes the stew watery and bitter.
• Salt levels in canned tomatoes vary wildly. If using canned, taste before adding the full teaspoon of salt.
• The cucumbers go in late on purpose. Adding them earlier turns them mushy and dilutes their snap.

Variations

• Add a smoked paprika pinch and roasted corn kernels for a smokier, harvest-style bowl.
• Stir in cooked white beans for protein and body.
• Top with toasted pepitas and fresh cilantro for crunch and brightness.