After the harvest, maize was cut from the cobs, boiled, roasted, or
dried, and stored in large bell-shaped pits. Other vegetable foods were
similarly treated. Meat was dried and/or smoked.
Corn was often pulverized in a wooden mortar. It was then boiled, or
made into cakes cooked in the ashes or on hot flat stones. Fresh corn
was also parched or boiled as hominy. Corn, beans and squash, fresh or
dry, were prepared by boiling and seasoned with tallow. Fresh meat was
either cooked in the ashes, broiled, or boiled with vegetables. Dried
meat was eaten raw or boiled. Most of the cooking was done in large
pottery vessels manufactured locally.