What did Neanderthals eat?

Recent media reports that Neanderthals were occasional cannibals and that women may have accompanied the men on their hunts got me thinking about the Neanderthal diet in general. In particular, did they eat much in the way of plant products at all? While meat was clearly the mainstay of the diet, it does seem from this interesting rebuttal of the hunting women hypothesis that:  

Vegetable foods may well have been part of Middle Paleolithic diets in Eurasia, but these were more like salads, snacks, and desserts than energy-rich staples…Large underground storage organs are common among plant taxa in arid sub-Saharan Africa, but the high-yield edible plant foods of temperate and Mediterranean Eurasia tend to be seeds and nuts that, while potentially nutritious, require more effort to collect and process and thus afford low net yields (Kuhn and Stiner 2006:957).

Wouldn’t it be great to be able to promote some underutilized nut as a Neanderthal dessert? Or perhaps that would not be such a clever idea, given that the Neanderthals died out… Anyway, although some of the information sources listed seem somewhat suspect, there is a compendium of internet resources on the “paleolithic diet” here.

Cooking egusi

Thanks to Paul Bordoni at the Global Facilitation Unit for pointing us in the direction of this illustrated compendium of African recipes, including this one involving egusi, which are the seeds of various cucurbits.

That other groundnut

This article in African News Dimension sings the praises of Bambara groundnut (Vigna subterranea), saying it could be grown and consumed a lot more in Malawi. Interestingly, one of the reasons why it is underutilized may be customs such as the one which says that only grandparents and widows are allowed to grow it.

Selling African leafy vegetables

Not for the first time, a study suggests that indigenous and scientific knowledge can add value to each other. This one comes from South Africa’s Human Science Research Council (scroll down to p.14 of the pdf). It found that any interventions to assist small scale farmers in the study area — two districts in Limpopo — would have to be low-cost and based on locally available resources and technologies. One of these resources turns out to be local leafy vegetables. The survey found that almost all respondents consumed African leafy vegetables, and dried and stored their leaves for use during the dry winter. It suggested that the communities could generate significant income by marketing this produce more widely.