One of White's drawings shows how the local Indians broiled fish on wooden grills, which may have been used as well for meat. But according to Harriot, they did not smoke fish or meat for long-term storage, as the Indians of Florida did. The Indians of eastern North Carolina made many sizes and kinds of clay pot. Most had pointed bottoms, which had to be supported with earth. These pots, though seemingly awkward, were as functional after their fashion as the round-bottomed Chinese wok, and the Indians did much of their cooking in them. They made many kinds of bread, mush, spoonbread, and dumpling from fresh or dried corn, pulses, acorns, and nuts. Corn and beans went into a dish like succotash. Cornmeal mush or broiled fresh or dried corn evidently served as the base of countless vegetable, meat, and fish stews. Harriot reported that the Indians customarily filled a pot with 'fruite, flesh, and fish, and lett all boyle together like a galliemaufrye, which the Spaniarde call, olla podrida.' But they may have cooked such a dish only on festive occasions or when esteemed visitors like Harriot were present. Barlowe's report implies that the Indians of the region also boiled meat, fish, pulses, pumpkins, and squash separately.
n/a
n/a