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The pumpkin is native to North and South America. [3] It was widely cultivated and used for food throughout much of North America by Native Americans, and many tribes on the eastern coast of North America ate mashed pumpkin. [4] Some Native Americans also spread mashed pumpkin over scrapes and cuts as a poultice. [5]
Native Americans introduced the first non-Native American Southerners to many other vegetables still familiar on southern tables. Squash , pumpkin , many types of beans , many types of peppers , and sassafras all came to the settlers via Indigenous peoples.
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).
Neither pumpkin or sweet potatoes are indigenous to the United States specifically, nor are either necessarily native to White or Black cultures, said KC Hysmith, a food scholar.
Celebrating Thanksgiving and Native American Heritage Day this week highlights the importance of recognizing indigenous cuisines in the U.S. and the authentic, sustainable food it offers.
The pumpkin can be cooked and softened before being used or simply baked with the bread; using canned pumpkin renders it a simpler dish to prepare. Additional ingredients include nuts (such as walnuts) [2] and raisins. [3] Pumpkin bread is usually baked in a rectangular loaf pan and is often made in late fall when fresh pumpkins are available.
Rocchi recently provided an art show with Indigenous cooking to promote his platform of restoring food sovereignty to Native people. He offered braised bison short rib with wojapi-infused barbecue ...
The Native peoples of the region in turn adopted and adapted many of the foods of the Pilgrim and Puritan settlers, and the cuisines of the Indians and the settlers merged. Foods such as clam chowder, baked beans, succotash and corn on the cob are part of the traditional repertoires of contemporary Native and non-Native households in the region ...
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