Learn About… AUSTRALIAN ABORIGINAL Food! :)

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I’m adding a taglist to start, but this post is open to absolutely everyone! <3

@jesusredeemedme2425

After being here I can safely safe I ate none of it 😂😂😂😂💚🩷

Had a hard time finding much. They call it Bush tucker

Samphire

Samphire is a succulent that grows along rocky escarpments along the whole of the Australian coastline. Great to use as a pesto, salsa Verde, steamed, stir fried or just blanched like green beans. Tastes like asparagus sprinkled with sea salt.  This succulent was a main stay in Indigenous diets for thousands of years due to the great taste, high iron content and the natural abundance of this plant.

Say hello to the bunya cone. They can weigh up to a whopping 18 kilograms and contain up to 100 large kernels (“nuts”). They come from bunya pine trees (Aracauria bidwilli), which are considered living fossils. Their cones were a very important food source for the Indigenous tribes who lived in Queensland. Aboriginal families would own a group of bunya trees and pass them down from generation to generation. Large harvest festivals would be held during the cone-fall season every two to seven years, and diverse tribes would set aside differences and gather in the Bon-yi Mountains (Bunya Mountains) to feast on these nuts. The nut can be eaten both cooked and raw, its flavor similar to chestnuts. Traditionally, they would be ground into a paste and then eaten directly, or cooked to make bread. They were also fermented and eaten as a delicacy. 

Today, you can find bunya nuts sold in grocery stores around rural South East Queensland. Touted as a nutritious bush food, many home-invented recipes now exist for the bunya nut, including recipes for pancakes, bread, biscuits, and even tea.