The two species of water lily used were Nelumbo nucifera and Nymphaea macrosperma. During the early part of the dry season, water lilies form an important part of the diet, with seed pods eaten raw or ground into paste. Women had expert knowledge of how to de-toxify certain plant foods.
The seeds of the cycad palm, Cycas media , are highly carcinogenic when raw and require elaborate treatment including shelling, crushing, leaching in running water for up to five days, then cooking. After this they are made into small loaves, which can keep for a number of weeks. In Queensland, the people of the Mount Tamborine area used the Bunya Pine cone bunya nut endemic to the area, to make bread in this way.
People used to go out hunting and collect seeds from the spinifex. They put the seeds in the coolamon, then they clean away the dirt, sticks and grass. Once the seeds are clean, they put them on the grinding stone and grind them with a little water. They grind and grind until the seeds become very sticky and pasty. When the seeds have been ground then they put the damper seeds into a wooden dish and put coals on top.
It takes a few hours until the damper seed is cooked. They then take the dish from the fire and prick the damper with the stick to see whether it is cooked or not. If the stick is dry they put the dish with the damper out to let it cool off. When the damper is cool then they cut the damper and eat it. The creator of the damper seeds Ngurlu was the crested pidgeon. It had to gather seeds and put them in a pile for people to collect. This preserved the red coals, ready to rekindle the fire the following morning.
The damper was buried in the ashes to bake. I n the bush, it was cooked in the same way. It became a staple for swagmen, drovers, stockmen and other travellers, as flour and salt could easily be carried and all that was required was to add water. Take 1 lb of flour, water and a pinch of salt. They ate a lot of fish like barramundi and Tasmanian trout. Insects such as moths, white worms, lizards and snakes were also eaten. Berries and wild fruits such as quandong, lilly pilly and the famous macadamia nuts were harvested.
Even today, certain indigenous culinary traditions are widespread. Kangaroo and emu meats are sold at the supermarket and are said to be delicious. According to Australian tradition, the swagmen were seasonal workers who moved through the bush from one farm to another, with only their sleeping bag matilda and their can a metal box for boiling water or to prepare the stew. This nomadic lifestyle has given birth to a very particular culinary tradition of dishes cooked over embers and on high heat.
The most famous preparation is the damper. Fresh yeast reacts naturally. Living cells convert the sugars in flour into carbon dioxide and ethyl alcohol. This is the process of alcoholic fermentation.
The CO2 will in turn cause the dough to rise. This swelling of the dough occurs largely before baking, unlike with baking powder. Baking powder is recommended for making sponge cake and pastries such as cakes or cookies. It contains an acid agent sodium pyrophosphate and tartaric acid , a basic agent sodium bicarbonate and a stabilizing agent starch intended to keep the yeast longer.
Baking powder only emits an acid-base reaction in dough. Under the effect of humidity and heat, the combination of flour with sodium bicarbonate and sodium pyrophosphate can cause the emission of CO2 necessary for leavening the dough during baking.
This type of leavening agent therefore requires contact with water and heat to react. Although it has a slightly different consistency than leavened bread with yeast, I highly recommend trying the damper. Nicknamed as such by his friends, he is constantly in search of unusual recipes and techniques with impossible to find ingredients.
The devil is always pushing the envelope, whether it is with humor or culinary surprises. Truly, a sweet and fragrant bread very suitable for all those who do not have much time, but really love hot homemade bread. Thanks for the recipe! I have been taught by Hermmansberg Community in the NT to make little buns and fry in oil. Your email address will not be published. Notify me of followup comments via e-mail.
0コメント