For a late March gathering of community members and journalists at a private home in Macon, chef Anthony Warrior cooked a traditional Mvskoke meal of sofkee–a fermented corn porridge, served with pawpaw leaf and hardwood ash. Also on the menu: deer rib, fire-roasted rabbit with wild onions and duck egg, and pecan blue bread with a roasted pumpkin and honey sauce. All the ingredients, including fish, mushrooms, and dandelion greens, were foraged and hunted in and around Macon, Georgia.
Warrior, who is a Shawnee citizen and a Mvskoke descendant, believes the event organized by a Mvskoke citizen living in Macon represented the first tradition Mvskoke meal served in Middle Georgia since the U.S. government removed the tribe from their homelands from 1827-1838.
