To form a picture of a native diet, one first needs to assess which indigenous society is being looked at. Native American foods commonly include maize, beans, squash, wild game, and fish. Indigenous Mexican cuisine features tortillas, chiles, tomatoes, avocados, and beans, whereas Peru is famous for quinoa, potatoes, corn, and aji peppers, and Guatemalan cuisine showcases ingredients like maize, black beans, chayote, and plantains. Native African foods from Central Africa include cassava, yams, plantains, and peanuts, whereas the Northern reaches exhibit couscous, millet, dates, and olives. Aboriginal People from Australia rely upon kangaroo, bush tomatoes, yams, macadamia nuts, and finger limes, while Maori culture celebrates components like kumara, fern shoots, green-lipped mussels, and puha (a type of leafy green). Arctic nations treasure seal, whale, caribou, fish, and berries. Native foods are whole foods sourced from the local environment - flora or fauna - and it all depends on where in the world the ethnicity is based and what the land, sea and/or river provides.