Yavapai

The Yavapai are a Native American tribe in Arizona. Historically, the Yavapai – literally “people of the sun” (from Enyaava “sun” + Paay “people”) – were divided into four geographical bands who identified as separate, independent peoples: the Ɖulv G’paaya, or Western Yavapai; the Yaavpe', or Northwestern Yavapai; the Gwev G’paaya, or Southeastern Yavapai; and the Wiipukpaa, or Northeastern Yavapai – Verde Valley Yavapai. Another Yavapai band, which no longer exists, was the Mađqwarrpaa or "Desert People." Its people are believed to have mixed with the Mojave and Quechan peoples. The Yavapai have much in common with their linguistic relatives to the north, the Havasupai and the Hualapai. Often the Yavapai were mistaken as Apache by American settlers, who referred to them as "Mohave-Apache," "Yuma-Apache," or "Tonto-Apache". Before the 1860s, when settlers began exploring for gold in the area, the Yavapai occupied an area of approximately 20,000 mi2 (51800 km2) bordering the San Francisco Peaks to the north, the Pinaleno Mountains and Mazatzal Mountains to the southeast, and the Colorado River to the west, and almost to the Gila River and the Salt River to the south. Before being confined to reservations, the Yavapai were mainly hunter-gatherers, following an annual round, migrating to different areas to follow the ripening of different edible plants and movement of game. Some tribes supplemented this diet with small-scale cultivation of the "three sisters" – maize, squash, and beans – in fertile streambeds. In particular, the Ɖo:lkabaya, who lived in lands that were less supportive of food gathering, turned to agriculture more than other Yavapai. They had to work to cultivate crops, as their land was also less supportive of agriculture. In turn, Ɖo:lkabaya often traded items such as animal skins, baskets, and agave to Quechan groups for food. The main plant foods gathered were walnuts, saguaro fruits, juniper berries, acorns, sunflower seeds, manzanita berries and apples, hackberries, the bulbs of the Quamash, and the greens of the Lamb's quarters, Scrophularia, and Lupinus plants.