Cuisine of indigenous peoples
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North America
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Edible wild and/or cultivated plants and their crops from the North American deserts, such as Honey Mesquite beans, mesquite meal, a devil's claw unicorn, cholla cactus buds, Saguaro cactus seeds, tapestry beans, acorns etc.
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Prickly pears
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Prickly pears
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Prickly pears
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Beans one of the Three Sisters
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Various corns are one of the Three Sisters
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Yellow Squash one of the Three Sisters
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Amaranth left and wheat right
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Aspen - inner bark and sap (both used as sweetener)
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acorn is the nut of the oak tree
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Agarita berries
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Amole stalks
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Bear grass stalks
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Box elder - inner bark (used as sweetener)
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Cattails - rootstocks
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Pine nut from Colorado Pinyon and other Pine Trees
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Iva annua (sumpweed or marshelder)
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Tamale and squash soup. Lunch from the cafeteria at the National Museum of the American Indian.
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Making Frybread
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Baked cornbread
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cooking cane syrup
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Fish
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brine fly pupae by Kucadikadi
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Proboscidea parviflora
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Proboscidea parviflora - double claw. fresh and dried seed pods compared
Mesoamerica
[edit](Mexican cuisine) Aztec cuisine and Maya cuisine
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Agave tequilana core for Tequila and Agave syrup
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Earth oven (Píib) with pencas de maguey ('agave leaves')
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Different Heirloom maize cultivars
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Nopal tortillas
South America
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Purple Peruvian Potatos
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typical Peruvian dish (Guinea pigs)
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Black chuño
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White chuño
Asia
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Pukusa are collected for consumption.
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Schisandra chinensis - berries, which are eaten by Nanai
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Mos, a traditional dish of Nivkh from dried fish, fish skins, seal fat and berries with sour cream consistency
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Traditional Ainu soup called ohaw
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Kuerchekh or kierchekh, a traditional Yakut dish made of sour cream (or cream), berries and sugar. Milk can be added too.
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Yakut kuerchekh