Anishinaabe |
Wild Rice |
A staple food, harvested from lakes and rivers. |
Midwest USA and Canada |
Hand-harvested traditionally |
Symbol of life and a central element of their culture. |
Lakota |
Bison |
A key source of food and materials. |
Great Plains USA |
Roasted, dried, and stewed |
Represents the spirit of the Lakota people. |
Navajo |
Corn |
Used in many traditional dishes like bread and stew. |
Southwest USA |
Boiled, roasted, or ground into flour |
Central to Navajo cosmology and culture. |
Haida |
Salmon |
A primary food source, integral to the Haida economy. |
Pacific Northwest Coast |
Smoked, dried, or cooked over an open fire |
Honors the connection to the sea and river ecosystem. |
Maori |
Kumara |
A type of sweet potato unique to New Zealand. |
New Zealand |
Baked or steamed |
An important food in Maori culture, often associated with family and community. |
Mapuche |
Chilean Walnut |
A traditional nut used in many dishes. |
Chile and Argentina |
Roasted or used in stews |
Symbolizes sustenance from the earth. |
Inuit |
Seal |
A vital source of food in the Arctic regions. |
Arctic Canada and Greenland |
Raw, cooked, or dried |
Essential to the survival and culture of the Inuit. |
Aboriginal Australian |
Kangaroo |
A traditional source of protein. |
Australia |
Roasted, grilled, or stewed |
Represents a connection to land and sustainable hunting practices. |
Zuni |
Blue Corn |
Ground into flour, used for tortillas and porridge. |
Southwest USA |
Ground and cooked into various dishes |
A sacred crop in Zuni culture. |
Quechua |
Potatoes |
Thousands of varieties used in many dishes. |
Andes of Peru |
Boiled, fried, or dried |
An essential food source and part of cultural identity. |
Tlingit |
Herring Eggs |
Harvested on kelp, a traditional delicacy. |
Pacific Northwest Coast |
Eaten raw, pickled, or cooked |
Tied to seasonal cycles and traditional harvesting practices. |
Sami |
Reindeer |
Central to the Sami way of life; used for food, clothing, and tools. |
Scandinavia |
Roasted, dried, or made into sausages |
Represents a deep connection to the land and reindeer herding. |
Chickasaw |
Acorns |
Ground into meal for cooking and baking. |
Southeastern USA |
Ground and cooked into porridge or bread |
Symbol of resilience and traditional knowledge. |
Choctaw |
Persimmons |
Eaten fresh or dried; used in various recipes. |
Southeastern USA |
Dried or made into pudding |
Represents the long-standing relationship with local flora. |
Apache |
Cacti |
Used in salads and cooking. |
Southwest USA |
Prepared fresh or cooked |
Symbolic of survival in arid environments. |
Omaha |
Pumpkin |
Used in dishes like pies and soups. |
Midwest USA |
Roasted or stewed |
Symbolizes the harvest and thanksgiving. |
Creek |
Fried Bread |
A staple food often served with meals. |
Southeastern USA |
Fried in oil |
Represents cultural survival and adaptation. |
Pequot |
Maple Syrup |
Made from the sap of sugar maple trees. |
Northeast USA |
Collected in spring and boiled down |
Traditional sugar source and part of seasonal rituals. |
Muscogee |
Bitterroot |
A wild plant used for medicinal and culinary purposes. |
Southeast USA |
Cooked or eaten raw |
Part of traditional diet and healing practices. |
Tewa |
Piki Bread |
A traditional cornmeal flatbread. |
Southwest USA |
Grilled on a hot stone |
Significant in ceremonies and celebrations. |
Yurok |
Eel Grass |
Harvested for food and basket making. |
Northern California |
Prepared and eaten as a salad |
Culturally important for sustainable practices. |
Chumash |
Sea Urchin |
A delicacy found along the coast. |
Southern California |
Eaten raw or cooked |
A connection to marine resources and heritage. |
Sioux |
Cattails |
The young shoots and roots are edible. |
Great Plains USA |
Cooked or eaten raw |
Utilized as a survival food. |
Karuk |
Acorn Soup |
Made from ground acorns and often enriched with salmon. |
Northern California |
Simmered and thickened |
Symbolizes sustenance from local resources. |
Yaqui |
Tepary Beans |
Drought-resistant beans native to the region. |
Southwest USA |
Cooked in various dishes |
Represents agricultural tradition and resilience. |
Raramuri |
Chia Seeds |
Used in beverages and energy foods. |
Northern Mexico |
Ground or soaked in water |
Integral to traditional diets and stamina. |
Hopi |
Hopi Blue Corn |
Central to their agriculture and culinary practices. |
Southwest USA |
Ground for meal or made into dishes |
Symbol of life and sustenance. |
Blackfoot |
Nettle |
Used for food and medicinal purposes. |
Montana and Canada |
Cooked or used in teas |
Represents knowledge of local plants. |
Tohono O'odham |
Saguaro Fruit |
Eaten fresh or dried; used in traditional ceremonies. |
Sonoran Desert |
Harvested in summer |
Culturally significant and known for nutrition. |
Chinook |
Halibut |
Caught and prepared by smoking or drying. |
Pacific Northwest |
Smoked or grilled |
Culturally significant as a main food source. |
Tswana |
Maize Pap |
Starch-based food staple, similar to porridge. |
Southern Africa |
Boiled and stirred |
Central to daily nutrition and social gatherings. |
Navajo |
Mutton |
Used in stews and traditional meals. |
Southwest USA |
Slow cooked or roasted |
Represents tradition and community. |
Tsimshian |
Dungeness Crab |
Caught along the coast, integral to diet. |
Pacific Northwest Coast |
Steamed or boiled |
Associated with traditional coastal lifestyles. |
Fijian |
Taro |
A root vegetable staple in Fijian cuisine. |
Fiji |
Baked, boiled, or mashed |
Culturally significant and part of communal meals. |
Guarani |
Yuca |
A staple food, used as a flour substitute. |
South America |
Boiled or fried |
Significant crop and food source. |
Cree |
Caribou |
Hunted for meat, fat, and hide. |
Canada |
Roasted, dried, and preserved |
Essential for sustenance and culture. |
Nguni |
Biltong |
Dried cured meat, often made from kudu or beef. |
Southern Africa |
Dried and spiced |
Represents food preservation methods. |
Tupinambá |
Guava |
Consumed fresh or used in drinks. |
Brazil |
Eaten fresh or made into jams |
Part of local diets and agricultural practices. |
Cardinal |
Oil Palm |
Used for its oil and fruit. |
Central Africa |
Processed for oil and consumed |
Culturally important in food traditions. |
Algonquin |
Bear Meat |
Traditional meat source; often hunted. |
Eastern Canada |
Roasted or stewed |
Symbolizes respect for wildlife and land. |
Wichí |
Fish |
Caught in local rivers, eaten fresh or smoked. |
Argentina |
Grilled or dried |
Represents dependence on local ecosystems. |
Huichol |
Nopal |
Used in various dishes, particularly salads. |
Mexico |
Prepared fresh or cooked |
Integral to their diet and cultural identity. |
Assiniboine |
Prairie Turnip |
Foraged plant with edible roots. |
Montana and Canada |
Cooked and eaten in meals |
Symbol of traditional foraging practices. |
Isleño |
Seafood |
Caught in local waters and used in cooking. |
Louisiana |
Boiled, grilled, or fried |
Represents their maritime heritage. |
Cree |
Bannock |
A type of flatbread made from flour. |
Canada |
Fried or baked |
Introduced through trade, now part of indigenous culture. |
Bemba |
Cassava |
A major root crop in Africa, used in many forms. |
Central Africa |
Pounded into flour or made into dishes |
Staple food and integral to survival. |
Huichol |
Cacao |
Used traditionally for beverages and ceremonies. |
Mexico |
Ground into chocolate or used in drinks |
Represents spirituality and rituals. |
Kaska |
Wild Game |
Includes deer and moose, essential for food. |
Canada |
Hunted and prepared in various ways |
Central to the sustenance and culture. |
Chukchi |
Fish Eggs |
Gathered during the spawning seasons. |
Siberia |
Eaten raw or preserved |
Represents rich marine resources. |
Veps |
Forest Berries |
Foraged berries used in jams and desserts. |
Russia |
Collected fresh or made into preserves |
Part of seasonal harvest traditions. |
Mapuche |
Mote |
Cooked grain dish using wheat or corn. |
Chile and Argentina |
Boiled and served as a side or main dish |
Represents agricultural traditions. |
Zapotec |
Nopales |
Cactus pads cooked in various dishes. |
Mexico |
Grilled or sautéed |
Significant in traditional diets. |
Sámi |
Cloudberries |
Wildberries found in the Arctic used for desserts. |
Scandinavia |
Made into jams or eaten fresh |
Symbolizes the northern ecosystem. |
Pueblo |
Pulses |
Beans like Navajo or black beans used in cooking. |
Southwest USA |
Cooked in stews or salads |
Representative of sustainable agricultural practices. |
Shoshone |
Wild Honey |
Harvested from local beehives, used as sweetener. |
Western USA |
Eaten raw or drizzled on food |
Represents traditional foraging. |
Torres Strait Islander |
Turtle |
Traditionally harvested for food. |
Australia |
Cooked in stews or pies |
Culturally significant to traditional diets. |
Ainu |
Salmon Roe |
Harvested from salmon, a delicacy. |
Japan |
Eaten raw or used in dishes |
Essential part of the Ainu identity. |
Surui |
Bamboo Shoot |
Foraged food used in various dishes. |
Brazil |
Cooked in stews or fried |
Represents traditional gathering practices. |
Arikara |
Venison |
Hunted to provide meat for sustenance. |
Great Plains USA |
Roasted, dried, or stewed |
Symbolizes reliance on hunting traditions. |
Wabanaki |
Pemmican |
A mixture of fat, protein, and berries for nutrition. |
Northeast USA |
Made by mixing dried meat with fat |
Historical food for travel and endurance. |
Luiseño |
Acorns |
Ground into meal for baking. |
California |
Made into porridge or bread |
Integral to traditional diets and culture. |
Yupik |
Walrus |
Hunted for meat and blubber. |
Alaska |
Roasted or boiled |
Represents sustenance from the Arctic environment. |
Ruthenian |
Borscht |
Beet soup traditionally made with various ingredients. |
Ukraine |
Simmered on the stove |
Represents cultural tradition and community. |
Warli |
Rice |
Staple part of the Warli diet, often accompanied by curry. |
India |
Cooked with water |
Culturally significant staple. |
Blackfeet |
Stinging Nettles |
Foraged and cooked as a vegetable. |
Montana and Canada |
Boiled or steamed |
Represents traditional knowledge of edible plants. |
Hmong |
Jasmine Rice |
Staple grain in Hmong cuisine, essential for meals. |
Southeast Asia |
Steamed or boiled |
Culturally important as a dietary staple. |
Chinook |
Sea Cucumbers |
Harvested from the sea, a local delicacy. |
Pacific Northwest Coast |
Prepared fresh or dried |
Reflects connection to marine resources. |
Tiwanaku |
Quinoa |
Ancient grain used in various dishes, highly nutritious. |
Andes of Bolivia |
Cooked as a grain or made into porridge |
An important part of identity and sustenance. |
Quechua |
Nuts |
Various nuts for protein and snacks, particularly walnuts. |
Andes of Peru |
Eaten raw or used in dishes |
Culturally significant for nutrition. |
Raramuri |
Mamey |
Fruit used in desserts and drinks. |
Northern Mexico |
Eaten raw or made into sweets |
Integral to local diets and gatherings. |
Hunza |
Apricots |
Dried and fresh, valued for their flavor and nutrition. |
Himalayas |
Eaten fresh or dried |
Part of traditional diet and longevity. |
Guna |
Coconut |
Used fresh, dried, or for its milk. |
Panama |
Eaten fresh or used in cooking |
Culturally important for traditional dishes. |
Xhosa |
Papaya |
Fresh fruit often eaten with meals. |
South Africa |
Eaten raw or used in salads |
Part of cultural identity. |
African Bushmen |
Wild fruits |
Gathered from local vegetation, provides nutrition. |
Southern Africa |
Eaten raw or dried |
Represents knowledge of the environment. |
Pascoe |
Rabbits |
Hunted for meat; popular traditional food. |
Northern Australia |
Roasted or stewed |
Significant for livelihood and culture. |
Sámi |
Mushrooms |
Foraged varieties used in traditional dishes. |
Scandinavia |
Cooked in varying dishes |
Part of the ecological knowledge. |
Palauan |
Clams |
Harvested from local waters, vital for diet. |
Palau |
Eaten raw or cooked |
Connection to marine resources. |
Tsimshian |
Blackfish |
Caught in local waters, important for nutrition. |
Pacific Northwest Coast |
Smoked or dried |
Symbol of the local ecosystem. |
Galician |
Sea Snails |
A delicacy harvested along the coast. |
Spain |
Boiled or grilled |
Represents maritime heritage. |
Mazahua |
Herbs |
Foraged for flavor and medicinal use. |
Mexico |
Used in cooking or teas |
Culturally important for traditional practices. |
Guarani |
Melons |
Grown widely as a refreshing food source. |
South America |
Eaten fresh or dried |
Culturally significant for local diets. |
Anishinaabe |
Elderberries |
Gathered for jams, syrups, and medicinal uses. |
Midwest USA |
Cooked or eaten fresh |
Represents traditional foraging practices. |
Maasai |
Milk |
Used in various forms including curd and fresh. |
Kenya and Tanzania |
Consumed fresh or fermented |
Cultural significance in Maasai diet. |
Navajo |
Squash |
Part of the traditional three sisters planting. |
Southwest USA |
Boiled or baked |
Symbolizes agricultural traditions. |
West African |
Yam |
Staple food often used in various dishes. |
West Africa |
Boiled, fried, or pounded |
Culturally significant carbohydrate source. |
Tlingit |
Seaweed |
Harvested along the coast, used in traditional dishes. |
Pacific Northwest Coast |
Dried or fresh in meals |
Symbolizes connection to the sea. |
Jemez |
Chiles |
Used to add flavor and spice to dishes. |
Southwest USA |
Dried or ground into powders |
Culturally significant in traditional cooking. |
Cheyenne |
Wild Plums |
Gathered in late summer, eaten fresh or preserved. |
Great Plains USA |
Eaten fresh or made into jelly |
Traditional gathering practice. |
Tharwa |
Date Palms |
Grown for sweet fruit; essential for nutrition. |
Middle East and North Africa |
Eaten fresh, dried, or used in dishes |
Culturally significant staple. |
Native Hawaiian |
Taro |
Used for making poi, a traditional staple. |
Hawaii |
Steamed or pounded |
Symbolic of their identity and heritage. |
Kalmyk |
Mutton |
Often used in traditional drought-resistant dishes. |
Russia |
Stewed or roasted |
Part of Central Asian traditions. |
Chukchi |
Mushrooms |
Gathered from the tundra, used in meals. |
Siberia |
Cooked or pickled |
Integral to traditional diet. |
Inca |
Aji Peppers |
Used for flavor and heat in dishes. |
Andes |
Fresh or dried |
Part of their vast culinary tradition. |
West African |
Okra |
Key ingredient in traditional soups and stews. |
West Africa |
Cooked in various dishes |
Integral to local cuisines. |
Bisaya |
Rice |
A staple food, particularly in Filipino diets. |
Philippines |
Steamed or boiled |
Part of everyday culture. |
Kikuyu |
Sweet Potatoes |
Commonly grown and widely eaten. |
Kenya |
Baked or boiled |
Culturally significant carbohydrate source. |
Hmong |
Herbs |
Gathered from fields, vital for flavor. |
Southeast Asia |
Used in fresh dishes and teas |
Part of traditional culinary practices. |
Chipewyan |
Berries |
Foraged for food, used in jams and desserts. |
Northern Canada |
Eaten raw or made into preserves |
Practiced in traditional gathering. |
Barnang |
Wild Game |
Hunted for sustenance; integral in local diets. |
Australia |
Roasted or smoked |
Cultural practice representing respect for the land. |
Sami |
Cloudberry Jam |
A unique preserve made from local berries. |
Scandinavia |
Made from cooked berries |
Symbolizes the rhythm of nature. |
Palauan |
Sashimi |
Freshly caught fish prepared raw. |
Palau |
Served cold with sides |
Represents fresh local ingredients. |
Squaxin |
Geoduck |
A large marine clam, integral to culinary practices. |
Pacific Northwest |
Cooked or eaten raw |
Culturally significant in local diets. |
Nyanga |
Sorghum |
Grown for food and used in various dishes. |
Sub-Saharan Africa |
Boiled or ground into flour |
Represents agricultural practices. |
Shoshone |
Wild Mustard |
Foraged and used in salads or as seasoning. |
Great Basin USA |
Eaten fresh or dried |
Part of traditional foraging. |
Coast Salish |
Berries |
Seasonal foraged fruits, gathered for food and preserves. |
Pacific Northwest |
Eaten fresh or made into jams |
Symbolizes connection to nature. |
Oglala Lakota |
Hemp |
Used for nourishment and as a natural resource. |
Great Plains USA |
Eaten as seeds or prepared in dishes |
Culturally significant resource. |