How Chamin (Portuguese Cholent) Came to Philadelphia

Just as Colonial Williamsburg brings 18th century Virginia to life with costumed interpreters telling their stories in a living history museum, there's a historic 18th century house in Philadelphia. Called Stenton and located not far from the National Museum of American Jewish History, it is one of the earliest, best-preserved and most believable historic houses in Philadelphia. Its distinguished Georgian architecture, its outstanding collection, and its superb documentation combine to create one of the most authentic house museums in the region.

Stenton is a house of learning, past and present. The learning continues today as the National Society of the Colonial Dames of America in the Commonwealth of Pennsylvania work to “preserve and maintain Stenton as an historic object lesson.” Through tours, educational programs and special events, Stenton continues gives visitors a sense of what life was like in the 18th Century.

Dressed in the clothing of an 18th century Jewish Philadelphia settler at Stenton, Ronit Treatman explains how these Jews from Recife, Brazil, having escaped the Inquisition in Portugal and settling in New York and Philadelphia, brought with them their Shabbat stew, which they called chamin (and which later arriving Eastern European Jews called cholent.) She shows the ingredients and tells how they used to prepare it in colonial times.

Enjoy!

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Do you want to replicate a colonial Shabbat meal? Here's the recipe.

4 tablespoons extra-virgin olive oil

2 large onions, chopped 

4 to 6 garlic cloves 

2 cans (15 ounces each) chickpeas, rinsed and drained 

2 beef bones with marrow 

3 pounds brisket or chuck roast, cut into 4 pieces 

3 pounds small potatoes 

1 tablespoon paprika 

2 teaspoons ground cumin 

1 teaspoon allspice 

1/2 teaspoon cinnamon 

1/2 to 1 teaspoon ground turmeric 

Pinch of saffron threads, crumbled 

1/2 cup chopped fresh parsley 

Salt 

Freshly ground pepper 

4 to 6 large eggs

1. Preheat oven to 225 degrees F
2. In a large pot, heat the oil and sauté the onions and garlic until soft and translucent. Add the chickpeas, bones, meat, potatoes, honey, paprika, cumin, allspice, cinnamon, turmeric, saffron, parsley, and salt and pepper to taste. Add enough water to cover, place the unshelled eggs in the center, and bring to a boil.
3. Reduce the heat to medium low, and simmer for 1 hour. Skim off the foam occasionally.
4. Cover the pot tightly, place in the oven, and cook overnight, or cook on low on the stove for 5 to 6 hours, or until meat is tender and done.
5. In the morning, after cooking all night, check the water level. If there is too much water, turn the oven up to 250°F or 300°F, cover, and continue cooking. [If cooking over Shabbat, traditionally observant Jews would refrain from changing the heat level, for doing so would run counter to Sabbath laws against manipulating flame and cooking.] If there is no water, add another cup, cover, and continue cooking.
6. To serve, place the chickpeas and cooking liquid in one bowl, and the eggs, potatoes, and meat in separate bowls.