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Aztec cuisine is the cuisine of the former Aztec Empire and the Nahua peoples of the Valley of Mexico prior to European contact in 1519. The most important staple was corn ( maize ), a crop that was so important to Aztec society that it played a central part in their culture. Just like wheat in much of Europe or rice in most of East Asia, it ...
Succotash is a North American vegetable dish consisting primarily of sweet corn with lima beans or other shell beans. The name succotash is derived from the Narragansett word sahquttahhash, which means "broken corn kernels". [1] [2] Other ingredients may be added, such as onions, potatoes, turnips, tomatoes, bell peppers, corned beef, salt pork ...
Oritang (오리탕), a soup or stew made by slowly simmering duck and various vegetables. Samgyetang (삼계탕): a soup made with Cornish game hens that are stuffed with ginseng, hwanggi (황기, Astragalus propinquus), glutinous rice, jujubes, garlic, and chestnuts. The soup is traditionally eaten in the summer.
Place corned beef fat side up in slow cooker, then layer carrots and potatoes around. Pour in stock; add seasoning packet and dry mustard. Cook on low for 2-3 hours, then add the cut up cabbage ...
Succotash, a dish of beans and corn; Sumac lemonade, 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 made from walrus flippers
List of soups. Chicken soup. A bowl of okroshka soup. A bowl of tortilla soup with all of the garnishes. This is a list of notable soups. Soups have been made since ancient times . Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived ...
Like many popular dishes in ancient Maya culture, the tamal included the use of the corn husks to ferment and enhance the cooking process of the meal. After the cooking process, the tamal would be unwrapped and topped with salsa, which could be eaten on the go. Often, tamales would be served at Maya holiday celebrations.
Pre-Columbian cuisine refers to the cuisine consumed by the Indigenous peoples of the Americas before Christopher Columbus and other European explorers explored the region and introduced crops and livestock from Europe. [1] Though the Columbian Exchange introduced many new animals and plants to the Americas, Indigenous civilizations already ...