Native American Commodity Cheese and Beef

Food and beverage of peoples Indigenous to the Americas

Wild rice is a native traditional nutrient of Minnesota, Wisconsin, Michigan, and some areas of North Dakota.^[1]

Ethnic cuisine of the Americas includes all cuisines and food practices of the Ethnic peoples of the Americas. Contemporary Native peoples retain a varied culture of traditional foods, forth with the addition of some post-contact foods that have go customary and even iconic of present-day Ethnic American social gatherings (for case, frybread). Foods similar cornbread, turkey, cranberry, blueberry, hominy and mush accept been adopted into the cuisine of the broader United states of america population from Native American cultures.

In other cases, documents from the early periods of Indigenous American contact with European, African, and Asian peoples have immune the recovery and revitalization of Indigenous nutrient practices that had formerly passed out of popularity.

The most important Ethnic American crops have more often than not included corn, beans, squash, pumpkins, sunflowers, wild rice, sweet potatoes, tomatoes, peppers, peanuts, avocados, papayas, potatoes and cacao.^[1]

Ethnic cuisine of the Americas uses of domesticated and wild native ingredients.^[2] As the Americas cover a large range of biomes, and in that location are more than 574 currently federally recognized Native American tribes in the U.s.a. alone, Ethnic cuisine tin vary significantly by region and culture.^{[3] [ failed verification ] [4]} For example, North American Native cuisine differs from Southwestern and Mexican cuisine in its simplicity and directness of flavor.

Background [edit]

In traditional tribal societies, the gathering of shellfish, wild plants, berries and seeds is often washed by women. Bison have traditionally been an important source of nutrient for the Plains Indians in the area between the Mississippi River and the Rocky Mountains.

Recipes were initially passed down through oral tradition. Over a period of hundreds of years, some tribes migrated into different climate zones, and so by the time European settlers recorded these recipes the cuisine had probably adapted to utilise local ingredients. Some anthropologists propose that the southwestern Eastern Pueblo, Hopi and Zuni may accept retained more of the original elements.^[v]

Indigenous cuisine of North America [edit]

Country food [edit]

Land nutrient, in Canada, refers to the traditional diets of the Indigenous peoples in Canada (known in Canada as First Nations, Metis, and Inuit), particularly in remote northern regions where Western food is an expensive import, and traditional foods are still relied upon.^{[half-dozen] [7] [eight]}

The Government of the Northwest Territories estimated in 2015 that nearly one-half of Northwest Territories residents in smaller communities relied on country food for 75% of their meat and fish intake; in larger communities the percentage was lower, with the lowest per centum relying on land foods (4%) being in Yellowknife, the capital and only "big community".

The about common land foods in the Northwest Territories' area include mammals and birds (caribou, moose, ducks, geese, seals, hare, bickering, ptarmigan), fish (lake trout, char, inconnu (coney), whitefish, pike, burbot) and berries (blueberries, cranberries, blackberries, cloudberries).^[nine]

In the eastern Canadian Arctic, Inuit consume a diet of foods that are fished, hunted, and gathered locally. This may include caribou, walrus, ringed seal, bearded seal, beluga whale, polar bear, berries, and fireweed.

The cultural value attached to certain game species, and certain parts, varies. For example, in the James Bay region, a 1982 study found that beluga whale meat was principally used as dog food, whereas the blubber, or muktuk was a "valued effeminateness".^[10] Value as well varies by age, with Inuit preferring younger ring seals, and often using the older ones for domestic dog food.^[eleven]

Contaminants in country foods are a public health concern in Northern Canada; volunteers are tested to rail the spread of industrial chemicals from emitters (usually in the South) into the northern food spider web via the air and water.^[12]

In 2017, the Government of the Northwest Territories committed to using country foods in the soon-to-open Stanton Territorial Hospital, despite the challenges of obtaining, inspecting, and preparing sufficient quantities of wild game and plants.^[13]

In Southern Canada, wild foods (especially meats) are relatively rare in restaurants, due to wild animals conservation rules against selling hunted meat, as well equally strict meat inspection rules. There is a cultural carve up betwixt rural and remote communities that rely on wild foods, and urban Canadians (the majority), who have little or no feel with them.^[14]

A 19th-century illustration, "Carbohydrate-Making Among the Indians in the North". Aboriginal peoples living in the northeastern part of North America were the start people known to accept produced maple syrup and maple carbohydrate

Eastern Native American cuisine [edit]

The essential staple foods of the Indigenous peoples of the Eastern Woodlands have traditionally been corn (also known every bit maize), beans, and squash, known as "The 3 Sisters" because they were planted interdependently: the beans grew upwardly the tall stalks of the corn, while the squash spread out at the base of the three plants and provided protection and support for the root systems.

Maple syrup is another essential food staple of the Eastern Woodlands peoples. Tree sap is collected from sugar maple trees during the beginning of springtime when the nights are still common cold.^[xv] Birch bark containers are used in the process of making maple syrup, maple cakes, maple saccharide, and maple taffy. When the sap is boiled to a certain temperature, the different variations of maple food products are created. When the sap starts to thicken, it tin be poured into the snowfall to make taffy.^[xvi]

Since the first colonists of New England had to arrange their foods to the local crops and resource, the Native influences of Southern New England Algonquian cuisine form a significant part of New England cuisine with dishes such as cornbread, succotash and Johnnycakes and ingredients such as corn, cranberries and local species of clam notwithstanding enjoyed in the region today.^[17]

The Wabanaki tribal nations and other eastern woodlands peoples accept fabricated nut milk and infant formula fabricated from nuts and cornmeal.^{[18] [xix] [20]}

Southeastern Native American cuisine [edit]

Southeastern Native American culture has formed the cornerstone of Southern cuisine from its origins through the present day. From Southeastern Native American culture came i of the main staples of the Southern nutrition: corn (maize), either basis into meal or limed with an alkaline salt to make hominy, using a Native American technique known as nixtamalization.^[21] Corn is used to make all kinds of dishes from the familiar cornbread and grits.

Though a less important staple, potatoes were likewise adopted from Native American cuisine and accept been used in many means similar to corn. Native Americans introduced the first not-Native American Southerners to many other vegetables still familiar on southern tables. Squash, pumpkin, many types of beans, tomatoes, many types of peppers, and sassafras all came to the settlers via Indigenous peoples. The Virginia Algonquian word pawcohiccora means hickory-nut meat or a nut milk drink made from information technology.

ramps, wild ginger, miners' lettuce, and juniper berry can season various dishes.^{[22] [ failed verification ]}

Many fruits are available in this region. Muscadines, blackberries, raspberries, and many other wild berries were part of Southern Native Americans' nutrition.

To a far greater degree than anyone realizes, several of the most of import nutrient dishes of the Southeastern Indians live on today in the "soul food" eaten past both black and white Southerners. Hominy, for example, is still eaten ... Sofkee live on as grits ... cornbread [is] used by Southern cooks ... Indian fritters ... variously known every bit "hoe cake", ... or "Johnny cake." ... Indians boiled cornbread is present in Southern cuisine as "corn meal dumplings", ... and as "hush puppies", ... Southerns cook their beans and field peas by boiling them, as did the Indians ... like the Indians they cure their meat and smoke it over hickory coals.

—Charles Hudson, The Southeastern Indians ^[23]

Southeastern Native Americans traditionally supplement their diets with meats derived from the hunting of native game. Venison has always been an of import meat staple, due to the abundance of white-tailed deer in the area. Rabbits, squirrels, opossums, and raccoons are besides mutual.

Livestock, adopted from Europeans, in the form of hogs and cattle, are as well kept. Aside from the more unremarkably consumed parts of the animal, information technology is traditional to likewise eat organ meats such as liver, brains, and intestines. This tradition remains today in hallmark dishes like chitterlings, commonly called chitlins, which are the fried large intestines of hogs; livermush, a common dish in the Carolinas made from grunter liver; and pork brains and eggs. The fat of the animals, particularly of hogs, is traditionally rendered and used for cooking and frying. Many of the early settlers were taught Southeastern Native American cooking methods.

Selected dishes [edit]

• Chitterling (Chitlin), unremarkably fabricated from the big intestines of a hog
• Cornbread
• Hominy, coarsely ground corn used to make grits
• Hush puppy, small, savory, deep-fried round brawl made from cornmeal-based batter
• Indian fritter
• Livermush, pig liver, parts of hog heads, cornmeal and spices
• Sofkee, corn soup or drink, sour^[24]

Corking Plains Native American cuisine [edit]

Indigenous peoples of the Great Plains and Canadian Prairies or Plains Indians have historically relied heavily on American bison (American buffalo) as a staple nutrient source. One traditional method of preparation is to cut the meat into sparse slices so dry it, either over a tedious burn down or in the hot sun, until it is hard and brittle. In this form it tin can final for months, making it a principal ingredient to be combined with other foods, or eaten on its own.

1 such apply could be pemmican, a concentrated mixture of fat and protein, and fruits such equally cranberries, Saskatoon berries, blueberries, cherries, chokecherries, and currants are sometimes added. Many parts of the bison were utilized and prepared in numerous ways, including: "boiled meat, tripe soup perhaps thickened with brains, roasted intestines, jerked/smoked meat, and raw kidneys, liver, tongue sprinkled with gall or bile were eaten immediately after a kill."^[25]

The animals that Nifty Plains Indians consumed, like bison, deer, and antelope, were grazing animals. Due to this, they were high in omega-3 fatty acids, an essential acrid that many diets lack.^[26]

When asked to state traditional staple foods, a grouping of Plains elders identified prairie turnips, fruits (chokecherries, June berries, plums, blueberries, cranberries, strawberries, buffalo berries, gooseberries), potatoes, squash, stale meats (venison, buffalo, jack rabbit, pheasant, and prairie chicken), and wild rice every bit being these staple foods.^[27]

Western Indigenous cuisine [edit]

In the Pacific Northwest, traditional diets include salmon and other fish, seafood, mushrooms, berries, and meats such as deer, duck, and rabbit.

In contrast to the Easterners, the Northwestern peoples are traditionally hunter-gatherers, primarily. The more often than not mild climate led to the development of an economy based on year-round arable food supplies, rather than having to rely upon seasonal agriculture.

In what is now California, acorns tin can be ground into a flour that has at times served as the principal foodstuff for near 75 percent of the population,^[28] and dried meats tin can be prepared during the dry flavour.^[29]

Southwestern Indigenous cuisine [edit]

Ancestral Puebloans of the present-twenty-four hour period 4 Corners region of the The states, comprising Arizona, Colorado, New United mexican states, and Utah, initially practiced subsistence agriculture by cultivating maize, beans, squash, sunflower seeds, and pine nuts from the pinyon pine, and game meat including venison and cuniculture, and freshwater fish such every bit Rio Grande cutthroat trout and rainbow trout are also traditional foods in the region.^{[ citation needed ]}

Bequeathed Puebloans are also known for their basketry and pottery, indicating both an agronomical surplus that needed to be carried and stored, and dirt pot cooking. Grinding stones accept been used to grind maize into meal for cooking. Archaeological digs point a very early domestication of turkeys for food.^{[ citation needed ]}

New Mexican cuisine is heavily rooted in both Pueblo and Hispano food traditions, and is a prevalent cuisine in the American Southwest, especially in New Mexico.^{[ commendation needed ]}

The 2002 Foods of the Southwest Indian Nations won a James Bristles Award, the first Native American cookbook so honored.^{[30] [31]} Publishers had told the author, Lois Ellen Frank, that in that location was no such affair as Native American cuisine.^[32]

Alaska Native cuisine [edit]

Alaska Native cuisine consists of nutrient-dense foods such as seal, fish (salmon), and moose. Along with these, berries (huckleberries) and bird eggs are traditionally consumed by Alaska Natives.^[33]

Seal, walruses, and polar bear are the large game that Alaska Natives hunt. Smaller game includes whitefish, Arctic char, Arctic hare, and ptarmigan.

Due to weather, edible plants like berries are only available to exist consumed in the summertime, so the people have a diet very loftier in fatty and poly peptide, but low in carbohydrates.

The game that is hunted is also used for clothing. The intestines of large mammals are used to make waterproof clothing and caribou fur is used to make warm clothing.^[34]

Dishes [edit]

• Acorn bread
• Acorn mush, from the Miwok people^[35]
• Akutaq, also called "Eskimo ice cream", made from caribou or moose tallow and meat, berries, seal oil, and sometimes fish, whipped together with snow or water
• Bannock, a breadstuff of European origin, cooked over an open up fire
• Bean bread, made with corn meal and beans, popular among the Cherokee^[36]
• Bird brain stew, from the Cree nation^[37]
• Black drink or asi, a Southeastern formalism drinkable made from the yaupon holly
• Buffalo stew, from the Lakota and Cherokee people, also called tanka-me-a-lo ^[38]
• Chinook olives, a blazon of cured acorn eaten by the aboriginal people of the Columbia River Valley
• Cornbread and corn pone—the give-and-take pone derives from the word for 'bread' in some Eastern Algonquian languages, such every bit Powhatan apon ^[39] and Lenape ahpòn ^[xl]
• Dried meats like hasty and smoked salmon strips
• Filé powder, made from sassafras leaves, used by the Choctaw for flavoring and thickening soups and stews besides as for herbal medicine
• Frybread, a dish made from ingredients distributed to Native Americans living on reservations
• Light-green chili stew
• Hopi tea, an herbal tea made from Thelesperma megapotamicum
• Mutton stew, from the Navajo people
• Nokake, Algonquian hoecakes, fabricated of cornmeal
• Nut milk, from the Wabanaki^[xviii]
• Pemmican, a concentrated food consisting of dried pulverized meat, dried berries, and rendered fat.^{[41] [42] [43]}
• Piki bread, from the Hopi people
• Psindamoakan, a Lenape hunter'south food made of parched cornmeal mixed with maple sugar
• Pueblo bread^[44]
• Salted salmon, an Inuit dish of brined salmon in a heavy concentration of salt water, left for months to soak up salts
• Sapan (pronounced [ˈsaːpːʌn]),^[45] cornmeal mush, a staple of Lenape cuisine
• Stink fish, an Inuit dish of dried fish, kept cloak-and-dagger until ripe, for later consumption; also done with fish heads
• Succotash, a dish of beans and corn
• Sumac lemonade,^[46] a Native American beverage made from sumac berries
• Tiswin, a term used for several fermented beverages in the Southwest, including a corn or fruit beer of the Apache and a saguaro fruit beer of the Tohono O'odham
• Walrus flipper soup, an Inuit dish fabricated from walrus flippers
• Wojapi, a Plains Indian pudding of mashed, cooked berries

Indigenous cuisine of the Circum-Caribbean area [edit]

This region comprises the cultures of the Arawaks, the Caribs, and the Ciboney. The Taíno of the Greater Antilles were the start New World people to encounter Columbus. Prior to European contact, these groups foraged, hunted, and fished. The Taíno cultivated cassava, sweet potato, maize, beans, squash, pineapple, peanut, and peppers. Today these cultural groups have more often than not assimilated into the surrounding population, but their culinary legacy lives on.

• Ajiaco, same as pepperpot, a soup believed to accept originated in Cuba before Columbus' inflow. The soup mixes a diversity of meats, tubers, and peppers.
• Barbacoa, the origin of the English language word barbecue, a method of tedious-grilling meat over a fire pit.
• Wiggle, a way of cooking meat that originated with the Taíno of Jamaica. Meat was practical with a dry rub of allspice, Scotch bonnet pepper, and perhaps additional spices, before being smoked over burn or wood charcoal.
• Casabe, a crispy, thin flatbread fabricated from cassava root widespread in the Pre-Columbian Caribbean and Amazonia.
• Bammy, a Jamaican staff of life made from cassava and water, today this bread is fried and fabricated with coconut milk.
• Guanime, a Puerto Rican nutrient like to the tamale; made with cornmeal or cornmeal and mashed cassave together.
• Pasteles, a dish that may have also been chosen hallaca and originated from Puerto Rico. Pasteles were one time made with cassava and taro mashed into a masa onto a taro leaf. They are and then stuffed with meat and wrapped.
• Funche or fungi, a cornmeal mush.
• Cassareep, a sauce, condiment, or thickening agent made by boiling downwards the extracted juices of bitter cassava root.
• Mama Juana, a tea fabricated in Hispaniola (Dominican Democracy and Republic of haiti).
• Pepperpot, a spicy stew of Taíno origin based on meat, vegetables, chili peppers, and boiled-downwardly cassava juice, with a legacy stretching from Cuba, Colombia coast and to Republic of guyana.
• Bush teas, popular as herbal remedies in the Virgin Islands and other parts of the Caribbean, often derived from indigenous sources, such equally ginger thomas, soursop, inflammation bush, kenip, wormgrass, worry wine, and many other leaves, barks, and herbs.
• Ouicou, a fermented, cassava-based beer brewed by the Caribs of the Lesser Antilles.^{[ commendation needed ]}
• Taumali or taumalin, a Carib sauce made from the green liver meat of lobsters, republic of chile pepper, and lime juice.

Indigenous cuisine of Mesoamerica [edit]

The pre-conquest cuisine of the Ethnic peoples of Mesoamerica made a major contribution to shaping modern-twenty-four hours Mexican cuisine, Salvadoran cuisine, Honduran cuisine, Guatemalan cuisine. The cultures involved included the Aztec, Maya, Olmec, Pipil and many more than (meet the List of pre-Columbian civilizations).

Some known dishes [edit]

• Alegría, a processed made from puffed amaranth and boiled-downward honey or maguey sap, in ancient times formed into the shapes of Aztec gods
• Balché, Mayan fermented honey beverage
• Champurrado, a chocolate potable^[47]
• Chili
• Corn tortillas
• Guacamole
• Huarache
• Mezcal
• Mole
• Pejelagarto, a fish with an alligator-like caput seasoned with amashito chile and lime ^{[48] [ better source needed ]}
• Pozole
• Pulque or octli, an alcoholic potable of fermented maguey juice
• Pupusas, thick cornmeal flatbread from the Pipil civilisation of El Salvador
• Salsa
• Tacos
• Tamales
• Tepache, pineapple beer
• Tlacoyos (gordita)
• Xocolātl

Ethnic cuisine of Due south America [edit]

Andean cultures [edit]

This currently includes recipes known from the Quechua, Aymara and Nazca of the Andes.

• Grilled guinea sus scrofa, a native to most of the Andes region, this small rodent has been cultivated for at to the lowest degree 4000 years.
• Fried green tomatoes, a nightshade relative native to Peru.
• Saraiaka, a corn liquor.
• Chicha, a generic proper name for any number of Indigenous beers found in S America. Though chichas made from various types of corn are the nigh common in the Andes, chicha in the Amazon Basin ofttimes use manioc. Variations found throughout the continent can be based on amaranth, quinoa, peanut, potato, coca, and many other ingredients.
• Chicha morada, a Peruvian, sweet, unfermented drink made from purple corn, fruits, and spices.
• Colada morada, a thickened, spiced fruit drink based on the Andean blackberry, traditional to the Day of the Expressionless ceremonies held in Ecuador, information technology is typically served with guagua de pan, a bread shaped like a swaddled baby (formerly made from cornmeal in Pre-Columbian times), though other shapes tin can be found in various regions.
• Quinoa porridge.
• Ch'arki, a blazon of dried meat.
• Humitas, like to modern-day tamales, a thick mixture of corn, herbs and onion, cooked in a corn-leaf wrapping. The name is modern, significant bow-tie, because of the shape in which it's wrapped.
• Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. It 1 of the national dishes of Argentina and Bolivia.
• Mazamorra morada, a thick, sugariness pudding made from footing purple corn and fruit. Sold in mix form in Peru.^[49]
• Mate de coca, a Peruvian tea made from steeped coca leaves. Information technology is normally sipped by Indigenous people living at high altitudes in the Andes to prevent elevation illnesses.
• Pachamanca, stew cooked in a hautía oven.
• Papa a la Huancaína, Peruvian potatoes covered in a spicy, peanut-based sauce called Huancaína (Wan-ka-EE-na) sauce.
• Patasca, spicy stew fabricated from boiled maize, potatoes, and stale meat.^[50]
• Ceviche, raw fish marinated in lime juice. One of Peru's national dishes.
• Cancha or tostada, fried gold hominy.
• Llajwa, salsa of Bolivia.
• Llapingachos, mashed-potato cakes from Ecuador.
• Tocosh (togosh), a traditional Quechua food prepared from fermented potato pulp.

Other South American cultures [edit]

• Angu, an Indigenous Brazilian blazon of corn mush.
• Arepa, a maize-based bread originating from the Indigenous peoples of Colombia and Venezuela.
• Vori vori, a Paraguayan soup with cornmeal dumplings.
• Cauim, a fermented beverage based on maize or manioc cleaved down past the enzymes of human saliva, traditional to the Tupinambá and other iIdigenous peoples of Brazil.
• Chipa, a broad multifariousness of corn flour or manioc-based breads traditional to Paraguay.
• Curanto, a Chilean stew cooked in an earthen oven originally from the Chono people of Chiloé Island.
• Kaguyjy, a Guarani-derived locro corn mush that get role of the national Paraguayan cuisine.
• Kiveve, a sweet or savory dish from Paraguay consisting of puréed pumpkin and other ingredients cooked over a fire.
• Lampreado or payaguá mascada, a starchy, manioc-based fried cake from Paraguay and the northeast of Argentina.
• Lapacho or taheebo, a medicinal tree-bark infusion.
• Maniçoba, dish of boiled manioc leaves and smoked meat ethnic to the Brazilian Amazon.
• Mate (potable).
• Mbeju, a pan-cooked cake utilizing manioc starch.
• Merken, a ají powder from the Mapuche of Patagonia.
• Mocotó, a Brazilian stew with cow's feet, beans, and vegetables.
• Moqueca, a Brazilian seafood stew.
• Paçoca, from the Tupi "to crumble," describes 2 different dishes of pulverized ingredients: i with peanuts and sugar, and the other with dried meat, basis manioc, and onion.
• Pamonha, a Brazilian tamale.
• Pira caldo, Paraguayan fish soup.
• Sopa paraguaya, a corn-flour casserole esteemed equally the national dish of Paraguay, related to chipa guasu.
• Soyo, shortened from the Guarani name then'o josopy, a Paraguayan soup based on meat crushed in a mortar.
• Tacacá, a Brazilian stew of tucupi, jambu leaves, and shrimp, typically served in a dried gourd.
• Tereré or ka'ay, a common cold-brewed version of yerba mate.
• Tucupi, manioc-based broth used in Brazilian dishes such as pato no tucupi and tacacá.
• Yerba mate, a tea made from the holly of the same name, derived from Guaraní.

Cooking utensils [edit]

The primeval utensils, including bowls, knives, spoons, grinders, and griddles, were made from all kinds of materials, such as rock and brute os. Gourds were also initially cultivated, hollowed, and dried to be used as bowls, spoons, ladles, and storage containers.

Many Indigenous cultures likewise developed elaborate ceramics for making bowls and cooking pots, and basketry for making containers. Nobility in the Andean and Mesoamerican civilizations were fifty-fifty known to have utensils and vessels smelted from gilded, silver, copper, or other minerals.

• Batan, an Andean grinding slab used in conjunction with a small stone uña
• Burén, a dirt griddle used by the Taíno.
• Comal, a griddle used since Pre-Columbian times in Mexico and Primal America for a variety of purposes, particularly to cook tortillas.
• Cuia, a gourd used for drinking mate in Southward America.
• Metate, a stone grinding slab used with a stone mano or metlapil to process meal in Mesoamerica and i of the most notable Pre-Columbian artifacts in Costa Rica.
• Molinillo, a device used by Mesoamerican royalty for frothing cacao drinks.
• Molcajete, a basalt rock bowl, used with a tejolote to grind ingredients as a Mesoamerican form of mortar and pestle.
• Paila, an Andean earthenware basin.
• Cooking baskets were woven from a variety of local fibers and sometimes coated with clay to better durability. The notable matter about basket cooking and some native dirt pot cooking is that the heat source, i.e. hot stones or charcoal, is used within the utensil rather than outside. (Also come across Cookware and bakeware.)

Crops and ingredients [edit]

The bean pods of the mesquite (above) can be dried and ground into flour, adding a sweet, nutty taste to breads

Acorns of sessile oak. The acorn, or oak nut, is the nut of the oaks and their close relatives (genera Quercus and Lithocarpus, in the family Fagaceae).

Non-animate being foodstuffs [edit]

• Acorn—used to make flour and fertilizers for plants
• Achira—edible tubercule
• Achiote—annatto seed, a seasoning
• Acuyo—a seasoning
• Agarita—berries
• Agave nectar—a sweetener
• Allspice—a seasoning
• Amaranth
• American chestnut
• Arazá
• American lotus—seeds & root, leaves for baking coverings
• Amole
• Aspen—inner bawl and sap (both used every bit sweetener)
• Avocado
• Barbados cherry or acerola
• Beans—throughout the Americas
• Bear grass
• Beautyberry
• Beech nuts
• Birch bawl
• Birch syrup—sweetener
• Bitterroot
• Blackberries
• Blow wife seeds
• Blueberries
• Bodark seeds—also called Osage orange, hedge apple, monkeybrain
• Bog rosemary—poisonous, but leaves can be brewed into tea regardless
• Box elderberry—inner bark (used as sweetener)
• Buckeye—(same rules employ as acorn)
• Butia—palm fruits from South America
• Buffalo gourd—(wild ancestor of all squash/ pumpkin)
• Bur cucumber
• Cacao
• Cactus (various species)—fruits and young pads (run into nopales)
• California poppy seeds—(There are eastern American poppies also, merely they are believed to have ever been and so rare, inclusion in the human diet is highly unlikely)
• Camas root
• Canella winterana—white cinnamon (used as a seasoning earlier cinnamon)
• Cashew nuts
• Cassava—primarily Due south America
• Cattails—rootstocks
• Century plant (mescal or agave)—crowns (tuberous base portion) and shoots
• Chia seed
• Chicle—chewing gum
• Chili peppers (including bong peppers)—seasoning
• Cherimoya
• Chokecherries
• Cholla fruits
• Coca—S and Cardinal America
• Moo-cow parsnip root
• Cranberries
• Crowberry
• Culantro—used as a seasoning before cilantro
• Currants
• Custard-apple
• Dandelion
• Datil—fruit and flowers
• Devil'southward claw
• Dewberry
• Dropseed grasses (various varieties)—seeds
• Dwarf plantain
• Eastern redbud—flowers as spice, fruit
• Eastern ruby columbine—nectar simply
• Elderberries
• Emory oak—acorns
• Epazote—a seasoning
• Feijoa—fruit from South America
• Ferns (diverse edible species, such as fiddleheads)
• Gaylussacias or black blueberry—grows nigh wild blueberries, tastes similar, but unrelated
• Goji or wolf berry
• Goldenberry
• Gooseberries
• Groundcherry—multiple species from North and South America
• Guarana
• Guava
• Guaviyú
• Hackberries
• Hawthorn—fruit
• Hazelnut or filbert
• Hierba Luisa
• Hueinacaztli, or ear-flower
• Hickory nuts
• Hogpeanut
• Holly
• Hops
• Horsemint
• Huazontle
• Huckleberries
• Indian cucumber
• Indian potato or hopniss, openowag, cinnamon vine, groundnut (cultivated in Japan as hodoimo, edible root bulbs and beans, dried flowers as spice)
• Indigo bush—sources disagree whether edible, but presumably fruit?
• Jack in the pulpit root
• Jambú
• Jerusalem artichoke
• Jicama
• Juniper berries
• Kaniwa
• Kentucky coffeetree
• Kiwicha
• Lamb's-quarters—leaves and seeds
• Lapacho
• Lechehuana honey
• Lemon-verbena—lemon-flavoring herb
• Lichen (certain species)
• Lilypad root
• Locust—blossoms and pods
• Lúcuma
• Maca
• Maize—throughout the Americas, probably domesticated in or near Mexico, including the blue corn variety
• Mamey
• Manzanita
• Maple syrup and sugar, used equally the main sweetener and seasoning in Northern America
• Mesquite—bean pods, flour/meal
• Mexican oregano
• Milkweed
• Mint, various species—American mint is best known in eastern woodlands region
• Mooseberry—chosen highbush cranberry in Eastern US—actually a type of Viburnum
• Mulberries
• Nopales—cactus
• Okra
• Onions
• Oregon grape—(non a real grape)
• Palmetto
• Surinam cerise
• Papaya
• Passionfruit
• Pawpaw
• Peanuts
• Pecans
• Pennyroyal—American false diverseness
• Persimmon
• Pigweed —seeds
• Pine (including western white pine and Pinus ponderosa)—inner bark (used as sweetener), sap as chewing mucilage ingredient, tips for jelly, cuttings for tea, and pinenuts
• Pineapples—South America
• Pinyon—basics
• Piñonero—basics
• Pipsissewa
• Plum
• Popcorn bloom—herb
• Potatoes—North and South America
• Prickly pears
• Prairie turnips
• Pumpkins
• Purslane—leaves
• Quinoa—South America, Central America, and Eastern Northward America
• Ramps—wild onion
• Raspberries
• Rice—imported by the Spanish
• rock cress
• Rose pepper
• Sage
• Saguaro cactus—fruits and seeds
• Salt
• Sangre de drago
• Sapote
• Sassafras
• Screwbean—fruit
• Sedge—tubers
• Bounding main grape or uva de playa
• Serviceberry—besides juneberry, saskatoon
• Shepherd's purse—leaves
• Solomon's seal
• Sotol—crowns
• Soursop or guanábana
• Castilian bayonet—fruit
• Spanish lime or mamoncillo
• Mutual spicebush—a seasoning
• Spikenard—berries and roots for tea, some tribes ate roots (this is a select species, of which at that place are many in the America's and not all species are edible, though Natives had wide medicinal and practical uses)
• Squash—throughout the Americas
• Stevia—sweetener
• Strawberries
• Sumac—berries
• Sunflower seeds
• Sweetness anise
• Sweetness white potato—South America (misleading name: non a spud)
• Sweetsop or sugar-apple tree
• Tamarillo
• Teaberry or wintergreen
• Tobacco
• Tomatillo
• Tomato
• Texas persimmons or sugar plum
• Tuckahoe
• Tulip poplar—syrup made from bark
• Tule—rhizomes
• Tumbleweed—seeds
• Tumbo or taxo
• Vanilla—a seasoning
• Vetch—pods
• Wapato root
• White evening primrose—fruit
• White walnuts or butternuts
• Wild carrot—also straw of spring, salt and pepper
• Wild celery
• Wild cherries
• Wild grapes—fruit
• Wild love
• Wild onion
• Wild pea—pods
• Wild roses
• Wild sweet tater—(misleading name: not a potato)
• Wood sorrel—leaves
• Yacón—nectar
• Yaupon holly—leaves
• Yerba buena
• Yerba mate
• Yucca—blossoms, fruit, and stalks
• Zamia—nuts

Hunted or livestock [edit]

• Antelope
• Armadillo
• Badger
• Bear
• Beaver
• Bighorn sheep
• Bison—originally found throughout most of the North American plains
• Burro—European import
• Camel—extinct in the Americas
• Capybara
• Cattle—European import
• Chipmunk
• Deer
• Dove
• Duck
• Elk
• Ants
• Geese
• Ground squealer
• Grouse
• Guanaco—hunted in South America past hunter-gatherer societies, for ex. in Patagonia until the 19th century
• Guinea pig—domesticated in the Andes
• Hog—important European import
• Honey wasp—Brachygastra mellifica, Brachygastra lecheguana, and Polybia occidentalis, a source of dearest found from the Southwestern United States to Argentina
• Equus caballus—although imported by Europeans, the horse was still very important to Indigenous cultures throughout the Americas (famously on the North American Plains) in the historic era
• Hutia
• Iguana
• Livestock
• Llama—domesticated in the Andes
• Locust (cicada)
• Manatee
• Mastodon—extinct
• Moose
• Mourning dove
• Mule—European import
• Muscovy duck—domesticated in Mesoamerica
• Opossum
• Otter
• Passenger dove—extinct
• Peccaries
• Pheasant
• Porcupine
• Prairie domestic dog
• Pronghorn (antelope)
• Quail
• Rabbit
• Raccoon
• Sheep—important European import
• Skunk
• Sloth
• Stingless bee—Melipona beecheii and M. yucatanica, Mayan source of love
• Squirrel
• Turkey
• Turtle
• Yacare caiman
• Forest rat
• Woolly mammoth—extinct

Notable chefs and nutrient writers [edit]

• Lois Ellen Frank
• Sean Sherman

See also [edit]

• Plants used in Native American cuisine
• Business firm dish
• Hunter gatherer
• Locavores
• Tlingit cuisine
• Wild onion festival
• Inuit nutrition
• List of First Nations peoples
• Aboriginal food security in Canada
• Peasant food
• Staple food
• Soul food
• Bush meat (Africa)
• Bushfood (Australia)
• Game (nutrient)

References [edit]

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10. ^ http://www.enr.gov.nt.ca/sites/enr/files/weights_of_wildlife.pdf folio 16
11. ^ Ashley, pg 22
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25. ^ "American Indian Health - Foods of Plains Tribes".
26. ^ The Dakota Diet: Health Secrets from the Great Plains.
27. ^ Colby, Sarah E; et al. (2012). "Traditional Native American Foods". Journal of Ecological Anthropology. 15: 65–73. doi:ten.5038/2162-4593.15.1.5.
28. ^ Redhawk (2004). "Cooking With Acorns". Northward American Indian Recipes. "the People'due south Paths home page!".
29. ^ "The History of Jerky: The incomplete but interesting history of hasty". The JerkyFAQ. April 10, 2012.
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32. ^ Frederich, Lori (November twenty, 2013). "Chef Lois Ellen Frank demystifies .ew Native American cuisine". OnMilwaukee.com . Retrieved November 14, 2019.
33. ^ "Traditional Foods in Native America: A compendium of traditional foods stories from American Indian and Alaska Native communities" (PDF).
34. ^ "Inuit".
35. ^ "Acorn Mush". NativeTech: Native American Engineering science & Fine art.
36. ^ "Cherokee Bean Staff of life Recipe". www.pbs.org . Retrieved March 19, 2021.
37. ^ "Bird encephalon stew". NativeTech: Native American Technology & Art.
38. ^ "Buffalo Stew (Tanka-me-a-lo)". NativeTech: Native American Engineering & Art.
39. ^ Rudes, Blair A. (December 15, 2011). "Coastal Algonquian Language Sampler". Coastal Carolina Indian Eye . Retrieved November 20, 2014.
40. ^ "ahpòn". Lenape Talking Dictionary. Delaware Tribe of Indians. Archived from the original on September 24, 2015. Retrieved November 20, 2014.
41. ^ "How Long Does Pemmican Last". May 27, 2017.
42. ^ "How To Make Pemmican: A Survival Superfood That Can Concluding 50 Years - Off The Filigree News". Off The Grid News. June two, 2015. Retrieved November 29, 2018.
43. ^ "pemmican | Definition, History, & Facts". Encyclopedia Britannica . Retrieved November 29, 2018.
44. ^ "In New Mexico, Bakers Go along the Tradition of Pueblo Bread Live". Atlas Obscura . Retrieved March 19, 2021.
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46. ^ "Sumac Lemonade Recipe". PBS Food . Retrieved March xix, 2021.
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48. ^ Brandon; Courtney; Jonelle; Amanda. "Mayan Cuisine". Putnam County Loftier School. Archived from the original on April 17, 2009.
49. ^ "How to Make Succulent Peruvian Imperial Corn Pudding". The Bandbox Eats . Retrieved March twenty, 2021.
50. ^ "Patasca - Pork, Sheep or Beefiness Head Stew. Bolivian Nutrient and Recipes". BoliviaBella . Retrieved March 20, 2021.

Bibliography [edit]

• Coe, Sophie D. (1994). America'southward Commencement Cuisines. Austin, Texas: University of Texas Press. ISBN978-0-292-71159-4.
• Hetzler, Richard (2010). The Mitsitam Cafe cookbook : recipes from the Smithsonian National Museum of the American Indian. Washington, D.C.: Smithsonian National Museum of the American Indian. ISBN978-1-55591-747-0.
• Niethammer, Carolyn (1974). American Indian Nutrient and Lore. New York: A Simon & Schuster Macmillan Company. ISBN0-02-010000-0.

External links [edit]

• Traditional Chiricahua recipes
• American Indian Health and Diet Project

jacksonmusted.blogspot.com

Source: https://en.wikipedia.org/wiki/Indigenous_cuisine_of_the_Americas