Lechuguilla (cooked in Earth Oven)
Lechuguilla and Sotol were cooked as a food source in Earth Ovens in this area as far back as 6,230 BP. This is the Lechuguilla after we cooked it in an earth oven the same as the Ancients did for 2 days. It has a low rate of return being only 730kcal/hr but more than sotol at 486kcal/hr but they could sustain life briefly if large earth ovens were use to cook many at a time. Earth ovens loaded would only provide food to feed 5 at 1,500cal/day.
© Emile Abbott
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