indigenous bush tucker
Bush tucker includes the variety of flora and fauna collected and processed by the Indigenous. Kuku Yalanji believed that taking from the forest today means less for tomorrow. Their strong relationship with the land ensured they only took what was necessary. The foods they ate mainly included staples and some fruits and nuts.
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STAPLES
BLACK BEAN
The black bean is a staple that was cropped during the winter and gathered all year round. Traditionally the seeds were steamed with wet candlenut leaves in a ground oven for a day. Aboriginals continue to use it today by boiling the nuts over a large fire. Once they turn black they are sliced finely, traditionally by a sharp snail shell. Then they leach away thee toxins with running water in a basket placed in gently flowing water. Once they are suitably soft they are ready to eat.
The black bean is a staple that was cropped during the winter and gathered all year round. Traditionally the seeds were steamed with wet candlenut leaves in a ground oven for a day. Aboriginals continue to use it today by boiling the nuts over a large fire. Once they turn black they are sliced finely, traditionally by a sharp snail shell. Then they leach away thee toxins with running water in a basket placed in gently flowing water. Once they are suitably soft they are ready to eat.
CYCADS
The preparation of cycads are very similar to the black bean. First they are roasted or go through the boiling stage. Then they are cracked open and the kernels are removes. They are then grounded and then leached.
TIGER ORCHID (Dendrobium gracilicaule)
The roots of tiger orchids were eaten by Aboriginals after being ground up and dried for a month. Once they were then toasted like a bunya nut they were ready to eat.
The preparation of cycads are very similar to the black bean. First they are roasted or go through the boiling stage. Then they are cracked open and the kernels are removes. They are then grounded and then leached.
TIGER ORCHID (Dendrobium gracilicaule)
The roots of tiger orchids were eaten by Aboriginals after being ground up and dried for a month. Once they were then toasted like a bunya nut they were ready to eat.
Why bother with this long process?
The Indigenous bothered with this long process because it was what they were taught which they continued to pass down throughout many generations. Compared it to the current preparation of bread and wheat it isn't that difficult. Toxic food was worth the effort for the following reasons:
The Indigenous bothered with this long process because it was what they were taught which they continued to pass down throughout many generations. Compared it to the current preparation of bread and wheat it isn't that difficult. Toxic food was worth the effort for the following reasons:
- Tend to be good source or basic carbohydrates
- Contain moderate amounts of fat and protein
- Often abundant and available over extended periods (perhaps other foods were scarce)
- Stored easily
OTHER TYPES OF FOOD
Bunya Pine (Araucaria bidwillii)
This plant produces nuts which were a very important food to the Indigenous. They were sometimes eaten raw although generally roasted whole after pounding into a meal. Seeds were buried in the mud until they sprouted, and then roasted for better flavour. The thick end of the nut was then cracked with a stone. This tree would fruit most abundantly every three to four years.
This plant produces nuts which were a very important food to the Indigenous. They were sometimes eaten raw although generally roasted whole after pounding into a meal. Seeds were buried in the mud until they sprouted, and then roasted for better flavour. The thick end of the nut was then cracked with a stone. This tree would fruit most abundantly every three to four years.
Creek sandpaper fig (Ficus coronata)
The creek sandpaper fig was used for a variety of reasons. It produces a brown-purplish fruit which could be eaten raw (after processing) or cooked. It's leaves were used as sandpaper for example, sharpening spears and the wood was used for implements and weapons.
The creek sandpaper fig was used for a variety of reasons. It produces a brown-purplish fruit which could be eaten raw (after processing) or cooked. It's leaves were used as sandpaper for example, sharpening spears and the wood was used for implements and weapons.
Native Ginger (Alpinia caerulea)
The native ginger had edible pulp of fruits, stems and roots which were all eaten raw. The fruits were opened and the filament was tasty however the seeds were spat out. The leaves however were also used to wrap around the food to add flavour when cooking. Ginger was also used for thatching on shelters or to make spouts to direct water through baskets during the leaching of toxic foods.
The native ginger had edible pulp of fruits, stems and roots which were all eaten raw. The fruits were opened and the filament was tasty however the seeds were spat out. The leaves however were also used to wrap around the food to add flavour when cooking. Ginger was also used for thatching on shelters or to make spouts to direct water through baskets during the leaching of toxic foods.
Preparation
Not all foods were poisonous and could be eaten without preparation. Some of these include:
Not all foods were poisonous and could be eaten without preparation. Some of these include:
- Syzygium and lawyer cane berries were eaten raw
- Soft heart of palms were eaten raw (taste similar to cabbage)
- Other abundant foods eaten without preparation include: roots, shots, nuts, seeds, leaves and stems