Salmon and other fish were staples in this area. Indigenous cooks have long relied on maple sap to season various vegetables, grains, fish and game. The jury is still out as far as where squaw originated from. Chocolate took off in Europe after Cortez brought some cocoa beans back to Spain and added sugar cane. Once the reputation of this delicious “food of the Gods” spread across the rest of Europe, the Swiss developed many versions of flavoring and processing, making them the master producers they are today. People harvest the berries, and elders teach children about “cranberrying.” In the evening, both Native and non-Native locals gather for a community potluck.

Birds are believed to have carried their seeds northward, spreading them in present-day Mexico as early as 800 B.C. Grandma's equation to frybread ain't no joke. Cacao became a trade item for the Europeans, but the Aztec considered it a gift from the gods. It became very popular with Spanish aristocracy, so they planted the cacao beans, launching their own industry. Diné cooks fry it with mutton, while Taos Pueblo cooks make a succotash by cooking unripe pumpkin with corn kernels and onion, explains Dale Carson, Abenaki, the author of New Native American Cooking.

The prized cacao in solid form was carried exclusively by Aztec warriors and long-distance traders as their professions were valued as crucial to the strength of their people. Very interesting and well-researched! Potatoes, quinoa and manioc were domesticated in South America. “Before 1492, tomatoes, potatoes, wild rice, salmon, pumpkins, peanuts, bison, chocolate, vanilla, blueberries and corn, among other foods, were unknown in Europe, Africa and Asia. Desserts in Bulgaria often hearken from Turkey, but you can also find traditional Bulgarian desserts if you really wish to sample the full range of Bulgarian cuisine. I'm looking for the recipe for the roast chicken & vegetables served at Bunratty Castle banquet. When you put gas in, as long as the needle moves off the E, it's all good. Archaeological evidence reveals that in Peru around 3000 B.C., peanuts were roasted in the shell and eaten, just like they are at baseball games today. They kept this profitable industry a secret from the rest of Europe for nearly a century.

Indian Country Media Network has rounded up a list of 10 key plants, nuts, seeds, berries and roots that Natives have farmed and foraged for time immemorial in the present-day Americas. Today, however, almost all cultivated vanilla comes from Madagascar and the Comoro Islands in the Indian Islands.

What would make fresh black-eyed peas not get tender when cooked? Carson advises, “The smaller ones work beautifully in recipes.

Today, we think of tomatoes as an Italian staple, of potatoes as quintessentially Irish or northern European, and even of peanuts as native to Africa. History books written by non-Natives don't share the truth when it comes to Natives. To the Wampanoags, they are sassamenesh.

Mayan and Aztec aristocracy mixed the bitter powder with water and spices. The vines of beans climb the corn stalks, and the squash plants hold moisture in the ground. Around this time, and in the same region, Fonio and the small guineafowl were domesticated. Traditional Eastern European Foods: Hungarian Traditional Foods Acorns were relished but were not widely available. People typically associate potatoes with the Irish, often forgetting that it was the pre-Inka … Here’s Why It Doesn’t Matter, Don’t Be Fooled: Latino = Indigenous, In honor of #BlackHistoryMonth, here are 10 history-making Black Indians, Ginger and turmeric among natural pain relief alternatives. “Each year, my family and I join hundreds of other harvesters who return daily with hundreds of pounds of rice from the region’s lakes and rivers. Traditional Eastern European Foods: Hungarian Traditional Foods Hungary's traditional foods are most famously seasoned with paprika, and can sometimes come with a kick.