does anyone know what the olmec indians ate?

Question

i have a project, so i need help. at least give me a website to get info. i only need FOOD.

Answer 1

The Olmec staple was maize or corn. They supplemented their diets with the many plants, roots, fowl, insects and reptile population. Many of these foods were not known to Europe and other parts of the world until the Spanish conquest which came much later during Aztec times. Some of these foods are grown and enjoyed around the world today, such as chocolate, pumpkin, vanilla, chile pepper, sweet potato, tomato, jicama, avocado, tobacco, and agave.
http://www.yale.edu/ynhti/nationalcurriculum/units/2005/2/05.02.04.x.html#b

Answer 2

I would think corn cakes is a great guess. Leave out bacon to make it more authentic. Bacon-Cheddar Hot Water Cornbread Prepare this cornbread at the last minute so you can serve it piping hot. 2 cups white cornmeal 1/4 teaspoon baking powder 1 1/4 teaspoons salt 1 teaspoon sugar 1/4 cup half-and-half 1 tablespoon vegetable oil 3/4 to 1 1/4 cups boiling water 8 slices cooked and crumbled bacon 1 cup shredded sharp Cheddar cheese 4 minced green onions Vegetable oil Softened butter Combine cornmeal and next 3 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits. Stir in bacon, cheese, and green onions. Pour oil to a depth of 1/2 inch into a large heavy skillet; place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden. Drain well on paper towels. Serve immediately with softened butter. Note: Stone ground (coarsely ground) cornmeal requires more liquid. Yield: Makes 8 patties --Southern Living, JANUARY 2004

Answer 3

Roast Antelope

3 to 4 pound boneless Antelope roast, trimmed of fat
1 cup dry red wine
1-1/4 cups water
3 garlic cloves, crushed
6 medium carrots, cut in 1-inch pieces
2 celery stalks, cut into 1-inch pieces
1 medium onion, coarsely chopped
1/2 teaspoon dried rosemary, crushed
1 teaspoon ground cumin
2 bay leaves
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
2 tablespoons cornstarch



Directions:
Place the roast, 1 cup water, and garlic in a big plastic bag, fasten the bag firmly, and lay it in a glass baking dish. Marinate the roast in the bag, refrigerated and turning occasionally, for 4 days.
Drain the marinade into a slow cooker. Preheat the broiler. Brown the roast on all sides under the broiler for about 20-30 minutes. Transfer it to the slow cooker and add the carrots, celery, onion, rosemary, cumin, and bay leaves. Turn the slow cooker to low and cook for 10 hours, or until the roast is fork-tender.
Remove the roast and keep it warm in a pre-heated 150ºF oven. Transfer the cooking liquid to a medium saucepan; add the lemon juice, Worcestershire, salt and pepper. Bring the mixture to a boil. Remove the bay leaves. In a small bowl, combine the cornstarch and remaining 1/4 cup water and add to the cooking liquid. Continue cooking until the mixture thickens.
Cut the meat into serving portions and ladle a generous amount of sauce over each serving.



Servings: 4 to 6

Answer 4

probably corn, maybe fish, small game, locally available fruits and vegetables

Answer 5

corn.

Answer 6

http://www.truthandgrace.com/humansacrifice.htm

http://www.indians.org/welker/origins.htm