While you can stroll into a grocery store and find produce from all over the globe, foods native to the Americas hold a special place in the hearts of the indigenous peoples of these lands. Indigenous foods are more than just crops native to the Americas, but they also include those that have deep historical significance to indigenous communities.
“Indigenous foods are the plants, animals, fungi, and more that have lived and thrived in local landscapes for hundreds and thousands of years and have sustained indigenous people,” says Melissa Nelson, Professor of Indigenous Sustainability at Arizona State University School of Sustainability, whose heritage includes Anishinaabe, Cree, and Métis ancestry. “They are tied not only to community health and well-being, but also cultural heritage, tribal history, and spiritual identity.”
In fact, the Smithsonian National Museum of the American Indian notes that over half of the crops grown worldwide were first grown by indigenous North and South Americans. And while American cuisine has evolved to be the home of hundreds of immigrant foods over the years, many ingredients beloved today have roots here and are cherished by the native people. As we celebrate Indigenous People’s Day, here are five significant ingredients to discover and love.
Corn
Also known as maize, corn has origins in central Mexico by indigenous communities, says Nelson. Today, it’s the most widely produced cereal grain globally. Cultivated over 9,000 years ago, corn holds a special place as a staple food in the Americas, deeply intertwined with spiritual and religious traditions and often revered as “mother corn,” Nelson adds.
Corn plays a crucial role in the Three Sisters Polyculture, a farming technique practiced by indigenous Americans where corn, squash, and beans were planted together to nourish the soil. Indigenous people would have traditionally ground corn into a meal, but sweet varieties of corn have become common and are typically eaten as the kernels you know and love, either on or off the cob.
Squash
The name squash comes from the Narragansett, (a Native American tribe largely located in New England) and means “eaten raw or uncooked.” Squash (like zucchini) holds deep significance in native American and thanksgiving ceremonies, Nelson says. They come in two main types: winter squash in the north or gourds and summer squash in Central and South America. From soups and pies to salads and stuffed vegetables, squash is incredibly versatile in the kitchen.
Beans
Beans, originally native to the Southwestern United States and Mexico, are one of the crucial “sisters” alongside corn and squash, Nelson says. Unlike squash, dried beans need to be soaked and cooked to unlock their nutrients and make them easier to eat. Traditionally, the dish we today know as baked beans started as an indigenous stew of beans, maple syrup, and venison.
Tomatoes
We often think of tomatoes as Italian cuisine, but their roots are much closer to home. “Tomatoes are native to Mexico, and come from the Nahuatl Aztec word, ‘tomatl,’” says Nelson. Tomatoes have grown in the Americas for nearly 3,000 years but only came to Europe in the 1500s due to Spanish settlers. According to the American Indian Health and Diet Project, the Aztecs would often use tomatoes to create sauces flavored with various peppers.
Potatoes
Potatoes have become a worldwide staple food through trade. They are often associated with Ireland—and possibly France (French fries anyone?)—more than any other country. But potatoes actually originated in America. “Potatoes are originally from the Quechua and Aymara peoples of the Andes Mountain range, in what is now Peru,” says Nelson. A carbohydrate-rich food that provided energy, potatoes were typically prepared roasted or used to enrich a soup made from a dried meat stock.
