Indian dishes. yummy...
* Corn bread
* Nokake, Algonquin hoecakes
* Fry bread is a dish made from ingredients distributed to Native Americans living on reservations.
* Bean bread, made with corn meal and beans; popular among the Cherokee
* Black drink, or asi, a Southeastern ceremonial drink made from the Yaupon Holly
* Succotash, a trio of lima beans, tomatoes and corn
* Pemmican, a concentrated food consisting of dried pulverized meat, dried berries, and rendered fat
* Psindamoakan, a Lenape hunter's food made of parched cornmeal mixed with maple sugar
* Bird brain stew, from the Cree tribe
* Buffalo stew, from the Lakota also called Tanka-me-a-lo
* Acorn mush, from the Miwok people
* Wojape, a Plains Indian pudding of mashed, cooked berries
* Dry meats Jerky, smoked Salmon strips
* Piki bread Hopi
* Green chili stew
* Mutton stew Navajo
* Pueblo bread
* Walrus Flipper Soup, Eskimo dish made from walrus flippers.
* Stink Fish, Eskimo dish, of dried fish, underground, until nice & ripe then eaten for later consumption, also done with fish heads.
* Salted Salmon Eskimo dish, brined salmon in a heavy concentration of salt water left for months to soak up salts.
* 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.
The indians called corn, beans and squash the three sisters.
Carib food:
* Barbacoa, the origin of the English word barbeque, a method of slow-grilling meat over a fire pit
* Jerk, a style of cooking meat that originated with the Taíno of Jamaica. Meat was applied with a dry rub of allspice, Scotch bonnet pepper, and perhaps additional spices, before being smoked over fire or wood charcoal.
* Casabe, a flatbread made from yuca root widespread in the Pre-Columbian Caribbean and Amazonia.
*****************************************
Mexican:
* Tacos
* Tamales
* Tlacoyos (gordita)
* Pozole
* Mole
* Guacamole
* Salsa
* Mezcal
* Tortillas
* Champurrado, a chocolate drink
* Xocolatl
* Pejelagarto, a fish with an alligator-like head seasoned with the amashito chile and lime
* Pulque
* Chili
* Pupusas, thick cornmeal flatbread from the Pipil culture of El Salvador
* Alegría, a candy made from puffed amaranth and boiled-down honey or maguey sap, in ancient times formed into the shapes of Aztec gods
* Balché, Mayan fermented honey drink
****************************************************
Inca-Queychua - South america
* Grilled guinea pig, a native to most of the Andes region this small rodent has been culivated for at least 4000 years
* Fried green tomatoes, a nightshade relative native to Peru
* Saraiaka or Chicha, a corn liquor
* Quinoa Porridge
* Ch'arki, a type of dried meat
* Humitas, similar to modern-day Tamales, a thick mixture of corn, herbs and onion, cooked in a corn-leaf wrapping. The name is modern, meaning bow-tie, because of the shape in which it's wrapped.
* Pachamanca, stew cooked in a hautía oven
* Pataska, spicy stew made from boiled maize, potatoes, and dried meat.
* Ceviche, marinated in acidic tumbo juice in Pre-Columbian times
* Cancha, fried golden hominy
* Llajua, salsa of Bolivia
* Llapingachos, mashed-potato cakes from Ecuador
* Arepa, a maize-based bread originating from the indigenous peoples of Colombia and Venezuela
* Cauim, a fermented beverage based on maize or manioc broken down by the enzymes of human saliva, traditional to the Tupinambá and other indigenous peoples of Brazil
* Curanto, a Chilean stew cooked in an earthen oven originally from the Chono people of Chiloé Island
* Merken, a ají powder from the Mapuche of Patagonia
* Yerba mate, a tea made from the holly of the same name, derived from Guarani
****************************************** |
