This can help Setting supplement: Elven Agroforestry and Cuisine

General ACKS Forums Inspirations
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1. South American Indigenous Agroforestry: A Natural and Sustainable Model
The indigenous civilizations of South America developed agricultural techniques that worked in harmony with the forest, rather than replacing it. This fits in well with the idea of sustainable elven societies.

Terra Preta de Índio: Amazonian peoples created a highly fertile and long-lasting soil by mixing charcoal, organic matter and nutrients, allowing for long-term agriculture in the rainforest. The elves could have a magical equivalent of this.

Polyculture and Biodiversity: Instead of monocultures, the indigenous people cultivated a diversity of plants, creating edible and regenerative forests. The elves could organize their forests in the same way, with trees that produce fruit, magic herbs and rare mushrooms.

Floating gardens: The Mayans and Aztecs created chinampas, fertile artificial islands for planting. Elves may have aquatic or magical versions of these farms.

2. Aqueducts, dams and fish farms
The South American tribes not only planted in harmony with the forest, but also managed the rivers and lakes to increase the food supply. This can be adapted to the world of the elves with mystical touches.

The Kogui of Colombia built irrigation systems and terraces for agriculture.

The Tupinambás created water reservoirs and canals to facilitate fishing.

The Incas had sophisticated aqueducts and drainage systems that took advantage of the flow of water.

3. Native-Based Elven Cuisine and Gastronomy
If the ACKS supplement is going to cover elven cuisine, here are some ideas inspired by South America:

Use of exotic roots and fruits: Elves can grow magical varieties of cassava, sweet potatoes and plants similar to açaí, cupuaçu and chestnuts.

** 3.1 Magical fermented drinks:** Just as indigenous peoples made chicha (fermented corn drink), elves can have natural elixirs that grant temporary abilities.

  1. Fermented drinks :sake:
    These drinks were used for celebrations, rituals and even as a source of nutrition.

1.1 Chicha (Latin America, from the Andes to the Amazon)
Made from corn, cassava or fermented fruit.

Some versions require women to chew the ingredients before fermenting (saliva starts the enzymatic process).

Among the Incas, chicha was used in rituals and offered to the gods.

1.2 Cauim (Brazil, Tupi-Guarani, Amazon)
Similar to chicha, but made mainly from fermented cassava.

Used in festivities and celebrations.

1.3 Masato (Amazon, Quechua and Shipibo-Conibo peoples)
Made from fermented cassava, similar to cauim.

It comes in sweet and alcoholic versions and is essential at shamanic festivals and rituals.

1.4 Pulque (Mexico, Aztecs and Mayans)
Produced from the fermented juice of the agave plant, it is one of the ancestors of tequila.

Used in religious rituals and consumed by nobles and priests.

  1. Medicinal and energizing teas :teacup_without_handle:
    The indigenous people use many herbs to make infusions with a variety of effects, from relaxing to stimulating.

2.1 Mate (Guarani and Quechua, South America)
Made from the leaves of yerba mate (Ilex paraguariensis).

It has caffeine and stimulating properties and is used in rituals and socially.

2.2 Guayusa (Ecuador, Kichwa and Shuar peoples)
An energizing tea, similar to mate, but with more caffeine and antioxidants.

Used in rituals for lucid dreams and meditation.

2.3 Wayusa (Amazon, Shuar and Achuar peoples)
Different from guayusa, this herb was used in ceremonies to predict the future and communicate with spirits.

2.4 Pau d’Arco / Ipê Roxo (Amazon and Cerrado, various indigenous peoples)
Made from the bark of the Tabebuia avellanedae tree, used as an anti-inflammatory and to treat infections.

  1. Hallucinogenic and spiritual drinks :herb::sparkles:
    These drinks were (and still are) used for spiritual ceremonies, shamanism and healing.

3.1 Ayahuasca (Amazon, Shipibo-Conibo, Huni Kuin, Kaxinawá, etc.)
A tea made from a mixture of two plants:

Banisteriopsis caapi (contains MAO inhibitors)

Psychotria viridis (contains DMT, a hallucinogenic substance)

Used for centuries in rituals for communicating with spirits and spiritual healing.

3.2 Tejuino (Mexico, Tarahumaras and Huicholes)
A fermented corn drink mixed with peyote (hallucinogenic cactus) in some ritual versions.

3.3 Ceremonial Cocoa (Mayans and Aztecs)
Drink made with pure cocoa, pepper and spices, sometimes mixed with hallucinogenic mushrooms.

Used in religious ceremonies and as an offering to the gods.

Fish from enchanted rivers: Elves can domesticate fish as the Amazonian peoples did, creating artificial lakes where fish with magical properties breed.

4. Elven society modeled on indigenous peoples
The elves of ACKS can be organized more like indigenous societies:

Villages interconnected in networks: Like the Tupi-Guarani, who had several independent villages but shared language and culture.

Shamans and Druids as leaders: The Kogui and Yanomami see their shamans as guardians of the natural balance-something perfect for the elven worldview.

Architecture integrated with nature: Many indigenous civilizations built without clearing extensive areas, using sustainable materials. Elves can follow this logic, with tree houses, underground temples or cities camouflaged in the forest.

Mayans
Advanced in astronomy and mathematics - They created a precise calendar and the concept of zero before the Europeans.

Independent city-states - Like Tikal and Chichén Itzá, ruled by priest-kings.

Sacrifices and Religion - They believed that blood strengthened the gods and performed rituals with human sacrifices.

Incas
Centralized Empire - The largest empire in pre-Columbian America, ruled by the Sapa Inca with its capital in Cusco.

Road and communication networks - They created the Qhapaq Ñan, a 40,000 km network of roads and fast messengers (chasquis).

Terrace farming - They developed advanced techniques for planting in the mountains, including aqueducts and irrigation systems.

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Exploring Traditional Native South American Cuisine

South America is home to a rich and diverse culinary heritage shaped by its indigenous cultures. Long before European contact, native peoples developed sophisticated agricultural techniques, sustainable food systems, and unique cooking traditions that continue to influence modern cuisine. Here are some key elements of traditional indigenous South American food culture:

1. Staple Ingredients

Indigenous South American cuisine is based on a variety of staple foods that have sustained civilizations for centuries:

  • Corn (Maíz) – A fundamental crop used in countless dishes, from tortillas to tamales and porridges like curau.
  • Cassava (Yuca or Manioc) – A starchy root widely used to make flatbreads like beiju, farofa, and stews.
  • Potatoes – Originating in the Andes, potatoes were cultivated in hundreds of varieties and often freeze-dried into chuño for long-term storage.
  • Quinoa & Amaranth – Ancient grains that provided essential protein and nutrients, forming the backbone of Andean diets.
  • Beans & Peanuts – Rich in protein and essential in many traditional recipes.
  • Açaí & Other Amazonian Fruits – The indigenous peoples of the Amazon relied on nutrient-rich fruits like açaí, cupuaçu, and buriti for sustenance.
  • Domesticated Beans – Native peoples cultivated various types of beans, including black beans, kidney beans, and pinto beans, which became staple sources of protein.

2. Traditional Dishes

  • Pamonha – A Brazilian indigenous dish made from corn paste wrapped in husks and steamed.
  • Moqueca – A Brazilian fish stew originating from indigenous Tupi-Guarani cooking traditions.
  • Tucupi & Jambu – A staple of Amazonian cuisine, tucupi is a fermented cassava broth used in dishes like pato no tucupi.
  • Humitas – Similar to tamales, these are corn-based Andean dishes wrapped in husks and steamed.
  • Pachamanca – A traditional Andean earth oven method where meats, potatoes, and vegetables are slow-cooked underground with heated stones.
  • Farofa – A toasted cassava flour side dish used in many Brazilian indigenous meals.

3. Cooking Techniques & Food Preparation

  • Earth Oven Cooking – Many South American indigenous groups, including the Incas and Tupi, used underground pits to slow-cook food.
  • Fermentation – Cassava and other crops were fermented to create unique flavors and improve digestibility.
  • Clay Pot Cooking – Slow-cooking in clay pots enhances the flavors and preserves nutrients in soups and stews.
  • Smoking & Drying – Used to preserve fish and meat for long journeys, a technique still practiced by Amazonian tribes.

4. Sustainable Agriculture & Food Systems

  • Agroforestry – Indigenous peoples of the Amazon practiced complex farming systems that combined crops with forest ecosystems, increasing biodiversity and sustainability.
  • Terraced Farming – Inca engineers developed sophisticated terraces to grow crops in mountainous regions, optimizing water usage and soil retention.
  • Fish Farming & Aqueducts – Some native groups designed aquaculture systems to breed fish in controlled environments, ensuring sustainable food sources.
  • Dark Earth (Terra Preta) – Indigenous Amazonians developed highly fertile soil through the use of biochar and organic compost, increasing agricultural productivity.

5. Influence on Modern Cuisine

Many native South American ingredients have become global superfoods, such as quinoa, açaí, and maca. Traditional cooking methods and sustainable agricultural practices continue to inspire modern chefs and conservationists.

By exploring indigenous South American cuisine, we not only celebrate ancestral wisdom but also gain insights into sustainable food systems that can benefit the world today.

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The natives of South America have developed sophisticated techniques for domesticating plants and roots over the millennia, adapting to different ecosystems such as the Amazon rainforest, the Andes and the Cerrado. Here are some of the main strategies used:

  1. Artificial selection
    Indigenous peoples cultivated plants with desirable characteristics, such as greater productivity, taste or resistance to pests. Over time, these plants became different from their wild versions. Examples include:

Maize - Originally a wild grass called teosinto, it was gradually transformed by indigenous farmers.

Potato and Cassava - Selected to grow larger and less toxic.

  1. Rotational Cropping and Polyculture
    To maintain soil fertility and avoid pests, the indigenous people used techniques such as:

Milpa (Mesoamerican System) - Integration of corn, beans and squash, where each plant benefits the others.

Amazon Agroforestry - Creating productive areas within the forest, growing fruit, nuts and roots in a sustainable way.

  1. Use of Indian Black Earth
    The indigenous people of the Amazon created highly fertile soils (terra preta) by mixing charcoal, organic matter and food waste, improving agricultural productivity.

  2. Management of Toxic Roots
    Roots such as manioc brava (poisonous) were processed to remove toxins through fermentation and roasting, making them safe for consumption.

  3. Domestication of Fruits and Nuts
    Many tropical fruits have been improved through selection and propagation, including:

Açaí - Cultivated for greater production of nutritious fruit.

Brazil nuts - Protected and managed to provide food for generations.

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This is really interesting especially the aquaculture stuff, but I’m now somewhat distracted by the thoughts of coked up elves drinking proto-tequila. A concept my players would probably love (shortly before declaring the rebel elves of southern argolle to be narco-communists and funding elven contras)