Agriculture and cattle breeding have always been principal means of livelihood for indigenous people. In the early 20th century, local authorities took away a significant portion of Indian land, so now agriculture and stock-raising are experiencing difficult times. Breeding sheep and goats, growing corn and legumes is the basis of the labor of local farmers, like it was many hundreds of years ago.
The culinary symbol of Arizona is blue corn; it differs from the usual yellow grain not only with color, but also with its excellent taste. Indians bake delicious cakes of corn flour; cornmeal is often mixed with regular wheat. Meat treats are also common in Arizona. Locals prefer to roast meat over an open fire only; absolutely all absolutely parts are used for meals.
Indians are excellent hunters, so besides grilled meat of sheep and goats, roasted rabbit can be served too; it is a real classics of local cuisine. Excellent nourishing soups are also cooked of meat with addition of beans, fried onions and garlic. Many ingredients of national food may seem exotic to foreign guests. Thus, in addition to vegetables and meat, shredded cedar ash is often added to soups; it serves as a natural thickener and gives the soup a unique malty flavor.
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