What are some clay utensils made by indigenous people of the Caribbean to prepare food?

Griddles: Flat, round clay pans used for baking cassava bread and other flatbreads.

Colanders: Perforated clay strainers used for draining liquids from cooked foods.

Pots: Round or oval clay vessels used for boiling, stewing, and cooking soups.

Mortars and pestles: Used for grinding spices, herbs, and other ingredients.

Cassava graters: Clay boards with sharp, raised points used for grating cassava root into a pulp for making bread and other dishes.

Funnels: Used for pouring liquids into narrow-necked containers.

Cups: Small, handleless clay cups used for drinking and serving beverages.

Plates: Shallow, round clay dishes used for serving food.

Bowls: Deep, round clay vessels used for serving soups, stews, and other liquid dishes.

Jars: Cylindrical clay containers with narrow necks, used for storing food and liquids.

Spoons: Flat, oval-shaped clay utensils used for serving and eating food.