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Cheyenne food was historically the same as most other Plains tribes, consisting almost entirely of meat but with wild plant foods added in season.

Buffalo meat was the main part of the diet, cooked fresh, or eaten dried (jerky), or made into sausages using buffalo intestines, or pounded with fat and berries to make pemmican.

Wild plant foods included wild turnip, chokecherries and plums.

When they were confined to reservations, beef became the major meat, with coffee, sugar and flour also being provided by the agent.

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13y ago

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