Cuisine of indigenous peoples

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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  Wild rice
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  Cranberries
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  blueberries
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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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  American Chestnut Nuts
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  Bear grass stalks
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  Blackberries
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  Box elder - inner bark (used as sweetener)
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  Camassia quamash
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  Cattails - rootstocks
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  Maple syrup
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  Maple sugar
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  Mesquite
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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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  Bannock
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  Black drink
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  Baked cornbread
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  cooking cane syrup
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  Succotash
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  Fish
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  Cui-ui by Cui Ui Ticutta
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  Turkey
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  Akutaq
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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

(Mexican cuisine) Aztec cuisine and Maya cuisine

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  Agave tequilana core for Tequila and Agave syrup
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  Peppers
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  Earth oven (Píib) with pencas de maguey ('agave leaves')
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  Izote flowers
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  Different Heirloom maize cultivars
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  Maguey worms
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  Maize
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  Mextlapique
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  Mezcal
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  Milpa
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  Chinampa
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  Pibil waaj
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  Pozol
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  Pozole
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  Pumpkin
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  Quelite cenizo
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  Tamale
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  Tomatillo
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  Tortilla
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  Nopal tortillas

South America

Inca cuisine

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  Purple Peruvian Potatos
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  Quinoa
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  Humitas
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  Cassava
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  typical Peruvian dish (Guinea pigs)
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  Black chuño
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  White chuño
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  Chicha morada
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  Chicha de jora (clarito)
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  Arracacha
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  Cocona
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  Sweet potatoe

Asia

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  A wild edible plant grown in Hokkaidō and known as pukusa among the Ainu and Gyouja nin'niku, Ainu-negi, Kitopiro or Hitobiro among the Wajin.
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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