Food
Cook in an earth oven
An earth oven bakes fish, roots, and meat with steady buried heat — no pot required and impossible to burn dinner.
Step-by-step
Dig a pit about twice the size of what you're cooking, and line the bottom and sides with fist-sized rocks.
Build a hot fire in the pit and burn it hard for 60–90 minutes until the rocks are glowing.
Rake out any large embers, lay a thick pad of green leaves or grass over the rocks, then place food (wrapped in more leaves) on the pad.
Cover with another thick pad of green vegetation, then a layer of dirt sealing all air.
Wait 2–4 hours — small fish and roots take about 2 hours; meat takes 3–4. Open only when ready to eat, since opening halts cooking.
Tip: Add a stick as a poker before you seal the oven. Pull it out to check without disturbing the whole cover.
Related outdoor skills
Educational reference only. Wilderness conditions change fast — practice in low-stakes settings, take a certified wilderness first-aid course, and confirm regional regulations before you rely on any of these skills in the field.