1. Seafood: The Ciboneys were skilled fishermen and primarily relied on marine resources for sustenance. They caught various fish species, such as snappers, groupers, and barracuda, using nets, spears, and traps. They also collected shellfish like oysters, clams, and conches from coastal waters.
2. Manioc (Cassava): Manioc, also known as cassava, was a staple crop cultivated by the Ciboneys. The root of the manioc plant was processed to remove toxic substances and then consumed in various forms, such as bread, porridge, or boiled chunks.
3. Sweet Potatoes: Sweet potatoes were another essential crop grown by the Ciboneys. They were a rich source of carbohydrates and provided essential nutrients.
4. Squashes and Gourds: The Ciboneys grew a variety of squashes and gourds, such as pumpkins, zucchinis, and cucumbers, which were used in soups, stews, and other dishes.
5. Fruits: The Caribbean region provided an abundance of tropical fruits, including guavas, papayas, pineapples, and avocados. These fruits were consumed fresh or dried for later consumption.
6. Nuts and Seeds: The Ciboneys collected various nuts and seeds, such as peanuts, cashew nuts, and sunflower seeds, which provided essential fats and nutrients.
7. Honey: The Ciboneys gathered honey from wild beehives, using their knowledge of the local flora and fauna. Honey served as a natural sweetener and energy source.
8. Wild Game: While not a primary food source, the Ciboneys occasionally hunted small animals, such as rabbits, iguanas, and birds, to supplement their diet.
The Ciboneys practiced a sustainable and diverse approach to food procurement, utilizing the natural resources available in their environment to meet their nutritional needs.