Prior to European settlement in the late 15th century, it is estimated that North America was home to over 4 million Native Americans. This native population was very diverse, as it was home to an estimated 50 different language families - for context, only 2 unique language families exist in Europe. In the immediate aftermath of first contact with Europeans, it is estimated that as much as 95% of the Native American population died as a result of European diseases. In the subsequent centuries, countless more would be lost due conflict and displacement by European settlers. You can read more about this history here. In the United States, many Native American communities continue to exist and keep their culture and traditions alive. Listed below are a some distinctive indigenous culinary traditions that can still be found in pockets of the country today:

Navajo

• Mutton and goat are the most prevalent meats in this cuisine

• Corn is a staple in this cuisine, in addition to beans and squash

• Common foraged ingredients include nuts, wild vegetables and berries

• Fry bread is traditional and originated on Navajo reservations

• Read more about traditional Navajo cooking here and here

Lakota

• Game meat, particularly bison, is central

• Common ingredients include corn, wild onions, wild potatoes, wild turnips, strawberries and chokecherries

• Read more about traditional Lakota cuisine here

Alaska Native

• Fish, shellfish, muktuk (whale blubber), moose, caribou and other game meats are traditional protein sources

• Wild vegetables and berries are common ingredients

• Fry bread is associated with this cuisine

• Read more about Indigenous Alaskan cuisine here