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Food was based on local agricultural products. Imported spices were expensive. Corns, peas and millet were ground or stored as grains in dry rooms. Meat was kept cured, smoked or dried in thick barrels or hanging from poles. Fruit was sweetened or boiled. Vegetables were also dried. Top-fermented beer formed the basis of soups.
Food was based on local agricultural products. Imported spices were expensive. Corns, peas and millet were ground or stored as grains in dry rooms. Meat was kept cured, smoked or dried in thick barrels or hanging from poles. Fruit was sweetened or boiled. Vegetables were also dried. Top-fermented beer formed the basis of soups.
