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Traditional Seminole Cuisine In addition to quail and duck, the Seminole tribe also brought deer, pigs, opossum, rabbits and the occasional bear to the table. The sea offered fish, turtles and oysters, and the industrious tribe skillfully cultivated a variety of grains, vegetables, roots and fruits.
At this fire, the only one in the camp, the women cook for the entire village. Seminole kettles, which are balanced on or in-between the logs of one of these star shaped fires are used to simmer sofkee all day. The camp might also have a large iron grill/grate with wooden supports to fit over the fire for cooking.
Traditional Seminole Cuisine In addition to quail and duck, the Seminole tribe also brought deer, pigs, opossum, rabbits and the occasional bear to the table. The sea offered fish, turtles and oysters, and the industrious tribe skillfully cultivated a variety of grains, vegetables, roots and fruits.
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Fish, shellfish and turtles became food staples, as did many of the plants that grew nearby. Settlers living along the coasts rarely were without food. Like the Native Americans, early Florida folk made annual fall forays to gather freshly fallen hickory nuts and acorns.
The Indians also hunted the manatee as food for thousands of years. The contribution to the prehistoric diet is known from bones found in several shell mounds throughout Volusia County.
Apalachee dishes often involved mixing or combining staples like various types of corn, beans, and squash with meat and flavorful ingredients found from Florida forests and marshes: fruits and berries, nuts, and wild herbs. Stews were popular, as were cooked/roasted meat and fish.
Seminole people historically kept well stocked gardens and grew squashes such as pumpkin, tubers, corn, beans, citrus, and other hardy vegetables. Some of these, like pumpkin, would have been used in making flavored corn sofkee and eventually pumpkin fry bread.

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