POMO COOKING

BOTH WOMEN AND MEN COOKED VARIOUS TYPES OF FOODS. THE ACORNS AND BUCKEYES HAD TO BE GROUND INTO FLOUR AND THE FISH AND SHELL FISH WERE OFTEN POUNDED INTO A FLOUR BEFORE THEY WERE COOKED. MANY GREEN PLANTS AND SEEDS WERE EATEN WITHOUT MUCH COOKING. THE TARWEED SEEDS WERE PARCHED IN A FLAT BASKET WITH HOT ROCKS. THEY WERE EXPERTS AT COOKING STEWS IN THEIR TIGHTLY WOVEN BASKETS USING HOT ROCKS. AFTER A FEW HOURS THE STEW WAS READY TO BE EATEN. THEY SALTED AND SMOKED FISH FOR STORING FOR LATER USE OR TRADE. THEY ALSO SMOKED DEER AND OTHER ANIMAL MEATS FOR STORING. ACORNS WERE DRIED AND STORED IN BASKETS.

ACORN BREAD WAS COOKED BY PUTTING WATER IN THE PROCESSED ACORN MEAL AND WRAPPED WITH SOAPROOT LEAVES. THE BREAD WAS BAKED IN AN UNDERGROUND OVEN LINED WITH HOT ROCKS AND COVERED WITH HOT ROCKS. IT KEPT FOR 2 MONTHS AND WAS TAKEN ON LONG JOURNEYS.