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Native American preparing and dishes protect a broad spectrum. From the east, south, west and upper regions each with their very own indigenous food sources. This informative article addresses the European Plains Indians, particularly Lakota (Sioux). Many techniques and ways of preparing aren't applied nowadays except on unusual occasions when a ceremony could involve it. In ceremony, the meals is baked outdoors over warm coals or hidden in the ground over hot coals. Formerly, cooking boats were rawhide containers.

Hot rocks were added to the mix to heat. Most beef and make were dried. Therefore this process labored effectively because the substances were dry there wasn't any "cooking" per se, only a heating of ingredients. Most meals were enjoyed fresh or dry, because the method of creating a fireplace is time intensive and uses a lot of wood. The dried foods were not boring or without flavor. They were blended with other ingredients. An example of it's this that many people know as "Pemmican" ;.In Lakota it is named Wasna Was-nah.