The great plain Indian tribes of North America had a varied diet, which primarily depended on the availability of resources in their geographical regions. Despite geographical differences, the Plains Indians' cuisine shared several commonalities: 1. Bison hunting: Buffalo, or bison, was the primary source of meat for many tribes, including the Comanche, Sioux, and Blackfeet. They were hunted collectively and provided food, shelter, clothing, and tools for the tribes. 2. Pemmican: Pemmican was a portable and nutritious food made from dried buffalo meat, fat, and dried berries, usually pounded and mixed together. This high-energy food allowed them to travel and hunt without carrying perishable food. 3. Roots, berries, and fruits: The tribes gathered a variety of wild plants, roots, berries, and fruits that were available in their respective areas. Notable wild foods included prairie turnips, chokecherries, elderberries, and plums. 4. Corn (Maize): While some Plains tribes primarily relied on hunting, others were more agrarian. Corn (maize) was one of the most cultivated crops, and it was consumed in various ways, including cornbread, soup, or ground into flour for other dishes. 5. Squash and beans: These crops were also commonly cultivated and complemented the buffalo-centric diet. Squash and beans were usually boiled, roasted, or stewed. 6. Sunflowers: Sunflower seeds were a versatile addition to the diet and could be roasted, crushed into oil, or used as an ingredient in soups and stews. 7. Fish: For tribes living near bodies of water, fishing supplemented the diet with fish species such as trout, salmon, and catfish. 8. Wild rice: Certain Plains tribes, such as the Anishinaabe and Menominee, harvested and consumed wild rice. The Plains Indians had specific food taboos related to certain animals or food items, which varied among different tribes. They followed traditional methods of preserving food through drying, smoking, and storing for future consumption during lean times. In short, the great plain Indian tribes' cuisine was highly resourceful, incorporating the bountiful resources of the plains and adapting their diet based on geographical and seasonal variations.