An array of local community cooks were hosted by the GULP project to engage Darwin residents in locally grown and wild food workshops at this year’s Tropical Garden Spectacular
GULP NT have teamed up with the Enviro collective (CDU) and Lakeside Drive Community Garden to Premiere this great doco in the NT.
The AUSTRALIAN FOOD SOVEREIGNTY ALLIANCE INC (AFSA) has produced the film which looks at food systems and fair food.
The movie will be screened under the stars at Lakeside Drive Community Garden at 7pm, with cooking demos, produce talks and Garden tours from 5pm.
There will be time for a short discussion after the movie, local fabulous food served. The movie is by donation and a great way to spend an August Sunday.
We hope to see you there…
The GULP NT project has recently starting focussing on bush tucker and wild foods (wild food also included feral animals and weeds) and developing ways of making these interesting plant parts and creatures into delicious dishes.
A group of interested individuals involved in the project got together to brain storm, discuss and experiment with the use of wild foods, including road kill, seafood, bush fruits, roots and leaves. This isn’t the first time as the GULP project has used wild foods to create recipes. GULP members have already been promoting the use of the cane toad, have been wild food collecting in the mangroves with long term Top End local Llyod and GULP has also been involved in a remote project working with a community on an Arnhem Land homeland in devolving products from the wild harvested and abundant Mundtj (Buchanania obovata)
Before the recent wild food gathering members of the group harvested wild foods either individually or with others and brought them together.
The harvest included many Mud crabs, mud mussels, periwinkles and long bums. These were collected in the very amazing Adelaide River Mouth with environmentalist, local seafood enthusiast and friend Llyod. The expedition took all day but was very worth it.
Longbums, loved also by indigenous people are amazing food in a cone-shaped shell with the very awesome scientific name Telescopium Telescopium. They are found amongst a variety of brackish mangroves in the mud and once cooked turn a wild green colour. They can be boiled or cooked in the coals and then need to be smashed out of their shells. We cooked them up, once shelled in coconut lemongrass, ginger and chilli with home made coconut milk from foraged coconuts from Coconut Grove.
The main focus of our sea food harvest was the delicate and specialised mud mussel ( Polymesoda erosa or Jukwarringa in Tiwi). Once boiled for a short time they open revealing a salty and watery small shell fish which really is delicious. These are mostly found amongst the roots coming up from the mud of the Grey Mangrove, Avicennia marina and are best picked when buried far in the mud and harder to spot. This is the tidal zone, so you have to get in at low tide and you may end up as a mud monster.
We also picked up a few periwinkles found on the Stilt mangroves or Rhizophoro.
The mud mussels are best just steamed in a pan until they open. They can be cooked with the leaf of the Grey Mangrove, and this boiled with water is quite tasty as a tea.
A little note on sustainable harvest- Whenever collecting wild food you need to only take as much as you need, always leave more than you take so the plant or animal can reproduce. If the animal or plant is feral/ a weed then this rule does not apply and you help the native environment by taking the produce.
ROAD KILL WALLABY
Road kill wallaby also featured on the menu. This needs to be fresh, skinned and gutted and can then be frozen for later. It is very sad that many animals are hit by cars, but if you can eat them then there is less waste and to a point the meat had a natural and free life before the unfortunate end.
Lou took a technique often used in Asia and after cutting up the meat mixed with a variety of herbs and flavourings including lemongrass, ginger and chilli. This was then stuffed into the bamboo tubes and placed in the coals out of the flames of the fire and sort of steamed.
Cluster figs were collected by Grusha from Casaurina coastal reserve, they seem to be just getting ready here and all over the riverine margins. They grow on the stem and branches of this tree (Ficus racemosa) and change to an orangey colour when ready. They have a slightly fluffy texture with the hint of sweetness, but to be honest are not that delicious off the tree. Grusha made these into incredible syrup by stewing them in water in a slow cooker with sugar and spices for a couple of hours. These were so good. These were cooked up and a served on pancakes with yoghurt and kapok flowers.
Pandanus nuts, were cooked on the coals and broken open, but with not much success, the seed seemed to be a little hard to get out, we might need to get a little more advice on this one from our Yolngu family.
Kakudu plum- Terminalia ferdiandiana (frozen and pickled as just out of season) was bought along. The fruit seemed pretty tasty and less stringy frozen. The pickles, preserved in vinegar, sugar and spices were very tasty. It had been picked in May from the bush on the outskirts of Darwin.
Local Yam root (Dioscorea sp.) was carefully peeled, this took a while as it is very hobbly boobly. This ha been grown in Grusha’s garden, originally collected from the bush. This is the time to harvest them, in unburnt bush so the leaves can be seen. The later in the dry season the foliage dies back.
Emma had collected Syzgium fibrosum, which actually occur more in Arnhem land, but have often planted in landscaping. These sweet little fruits were added to pickled crab and also made into a sweet sauce by simmering with sugar and having as a great side sauce.
Wild Rosella (yes kind of a weed) was bought along for cutting and preparing, but also some premade jam was bought along. The Rosella was actually collected in some remnant bushland in the Howard River region in some disturbed areas.
Kapok flowers which are currently in flower were added to dishes.
Water Lilly roots (Nyphaeae sp.) harvested that morning from our friend’s dam, were skinned and chopped up to go with the cooked crab. Some backyard egg and lemon mayonnaise was also made to go with it.
Some crab was also pickled with lemongrass, vinegar, ginger, a little chilli and Syzygium fibrosum, which Emma had harvested that morning. This Lilly Pilly is found in Arnhem Land and is very tasty and is now grown in many gardens and for landscaping, so can be ‘foraged’ from in more Urban areas. Steaming and then de-shelling the crab was quite a task!
Grevillea flowers from the Fern Leaf Grevillea (Grevillea Pteridifolia) were made into a delicious malty sweet drink, just by adding boiled water from the fire.
The gathering was held on Liz ‘s 30 acre property in Darwin river , which she manages as Land for Wildlife and is all intact, beautiful native woodland (and completely weed free) This seemed a great setting for a wild food workshop and we are very grateful to her as we had to change locations at the last minute and she let us use her place and outdoor kitchen. It is also worth noting that all the plant species that seem tasty to humans support wildlife from insects to birds and mammals.
This workshop was just the start of many more wild food collecting and preparation experiences and the project hopes to host walks and workshops on particular bush tucker in the October/ November season for any interested others and involve Larrakia representatives.
We will also cover each of these ingredients separately and feature focus pieces on them, so watch this space and we would love to hear from you if you cook with wild foods / bush tucker.
Matumba grew up in Darliston near Montego Bay in Jamaica in the Carribean with his Grandma until he was eight years old. It was pretty simple living, but food was always important, using whatever was grown on the island and available. A real treat and childhood favourite was Cassava Pone- a sweet desert made of grated cassava, sugar and spices. It is like a cake with no flour- there was a lack of flour and only corn maize was available, or local roots Taro and Cassava, which we are happy to be able to grow here!
Matumba moved to London when he was eight to join the rest of his family, but Jamaican cooking still was an important part of life, but a lot of the ingredients had to come from far, but were available due to a strong Caribbean community in London.
After leaving London and travelling in Greece and Australia Matumba settled in Darwin, where he know lives with his family and is happily growing Cassava and other tropical veggies that are so familiar from his childhood.
Matumba shared his story and cassava pone recipe with the GULP team and a large audience of other Darwin community members, with the help of his son Darliston!
The recipe goes something like this-
500g raw cassava grated
1 ¼ cups brown sugar
1 cup milk
½ tsp. nutmeg or mace
250 g grated coconut- fresh is best
2 cups hot water
1 cup coconut milk
2 tbsp. melted butter or oil
1/2 tsp. salt
1 tsp, ginger
1 tsp. cinnamon
1 tsp. vanilla
- Combine cassava with milk, sugar and spices and mix well.
- Add coconut, hot water and melted butter.
- Mix briskly and taste for sweetness desired.
- Add more sugar if necessary, pour into greased Pyrex dish.
- Enjoy with friends
So it seems such a while ago now that we celebrated the banana at our GULP NT banana festival in conjunction with The Mulch Pit and Lakeside Drive community gardens. It is so sad for back yard gardeners that their bananas are being asked to be removed and many people are upset and bananas are a very big part of their life and the deadline for removing bananas is getting closer.
The idea of the festival was due to backyard bananas being eradicated from Darwin and rural backyards we would celebrate its importance and our love of bananas while they are still here.
The eradication is due to the finding of banana freckle in some bananas in the NT and is a quarantine program to save the bigger banana industry from this ( in a zone that stretches south of the rural area, and then there is a further zone around Bachelor and a couple of zones East and West) Here is a map . Anyway this story is long and very emotional for many but basically we are loosing our bananas and can’t grow any for perhaps two years. Now a lot of people are pretty upset about this (and rightly so, as there has not been great communication about the methodology, science and need behind all this) and there may or may not be good reason , but the idea was to celebrate this amazing plant. The banana plant is held highly as a food source in so many places included our wonderful multicultural Darwin and surrounds.
Most people who have room in their yards grow bananas, and there can’t be too many people that don’t love them (so much they have awesome bananas shirts!) and it is not just the ripe fruit that can be used, they are an amazing landscaping plant with most wonderful large green leaves.
There are many varieties of bananas in Darwin including Red Dakkas, Plantain, finger bananas, sugar bananas and many more.
The leaves can be used to wrap food, serve food, line cake tins, decorate and the list goes on.
The stem can be woven, made into paper and eaten in amazing dishes, such as soup and curries.
The green fruit can be eaten raw like a starchy root
The ripe fruit is eaten in many many ways …
We will write more about this section in detail, but to start with, so we get it out there and show you some wonderful pictures. As we were so busy organising we handed over the camera- we were lucky enough to have our own banana stylist and photographer, Ashleigh Hayes, who is visiting Darwin and loves local food, learning all different foods and has a wonderful food blog (www.formysenses.com) Most of the photos below are hers and some by Emma lupin.
Anyway here is a brief run down of Banana festivities-
In the cooking area we had 3 (and a bit) fabulous cooking demonstrations,
The most amazing part was the use of no chopping boards and cutting the flower with great skill in her hands! The banana flower was made into a fantastic stir fried salad with some amazing salty and spicy flavours. This dish is very Typical of a favourite dish from West Papua, where Amanda comes from originally.
Kimmy, who is Kerin from Bhurma and moved to Darwin 7 years ago showed us how she uses banana trunk to make a traditional dish, a soup with banana trunk and fish..
The stem of bananas is stripped and then cut. It is important to use the stem of a small to medium banana plant that has not fruited.
The dish is a popular dish in Bhurma and is often cooked in soups or salads.
Bhavini showed us how she uses green bananas to make an Indian curry, a favourite of her mum and one she loved growing up. Her family moved to London from India, where plantain were hard to come by, so when years later she moved to Darwin she was happy to
Plantain cooked in their skin is a secret to this recipe
The curry is full of flavour and super tasty served with rice and a garnish of coriander.
There was a wonderful weaving workshop, where Lia showed participants how you prepare the stems of the banana to make fibre into fabulous woven items, you can also use the banana trash around the stem. There were some amazing creations!
So if you are very regretfully cutting down your bananas then you can peel the stems like an onion and cut them into long strips, then dry them out for a week or two in the sun (don’t let rain get to them) and then use them as an amazing fibre.
There was banana art displayed from the banana art workshop especially organised for the festival and facilitated by Alison Dowel the previous day..
and the kids were entertained with Magic Megan and her face painting
there were bean bag banana fights
and wonderful banana and coconut smoothies made on the pedal powdered smoothie bike leant by The City of Darwin and powered mainly by this awesome guy!
And many helpers..
There was an amazing Play back Theatre where people’s banana stories were told back to them through performance, including one ladies story of the bananas she was given from an old long time Darwin variety and she had taken from garden to garden and now had to get them chopped down.
There was a lively talking circle to allow people to talk about their banana stories, how they felt about the eradication, including some practical solutions for filling the gaps post banana plants from Lachlan Mackenzie of Lakeside Drive Garden, some scientific background to the banana freckle and its impact on bananas and banana industry from community member and scientist Rod Baker, the Rural residents Rights Group and other community members with their feelings on the eradication and their opposition to it infringing on people’s rights to grow food and other views and stories from other community members expressing their love for banana and their experiences of being asked to remove their plants.
Then there was food sharing of banana dishes and music..
Some of the banana dishes (above) and what a selection to try- (below)
Lachi’s Banana flower and sweet leaf salad
Georgia’s banana flower and cucumber salad
Thanks so much to all those who played music (Groupie Funkers, Michael and Lou) , those who helped with the kids area, made smoothies, made food, to those from Playback theatre, Lia for helping with the weaving, those who contributed in the talking circle, all the cooking demonstrators, Magic Megan for face panting, Pick and Flick the stilt walking bananas, those who bought food, Ali for her banana art workshop and all those who came along and The Mulch Pit for hosting!
Funding for parts of this event were provided by City of Darwin community grants and any donations on the day went toward the Mulch Pit and their new shed project!
Join us in our love of the banana and our sadness it is getting destroyed- Come and celebrate how amazing the banana is, join in a weaving workshop and learn about its fibres, see cooking demos of all its parts- trunk, leaves and fruit.
Enjoy some banana inspired songs, banana art. Bring a banana dish to share and be part of some banana theatre/ music
Now this is a very short post on a very large subject, but as you all may know (in the NT) our bananas have been ordered to be destroyed by April in a very large eradication zone from Darwin to very near Adelaide River township because of Banana Freckle. Some people are outraged, some sad- I mean who doesn’t have bananas or love bananas in the Darwin region?
We will post some more information and maps here very soon, but would like to share with you our love for the banana, our sadness that it needs to be destroyed and the many wonderful uses it has for us in our community!
On Sunday March 8th we will be celebrating the Banana at a Community Banana Festival at the Mulch Pit, Nightcliff. We will be having cooking demonstrations, art and craft, including banana fibre weaving, banana fibre paper making, banana theatre, music and talks about how amazing the banana is and some more info on how it has come about we need to get rid of them (for a while). The festival will be a wake for the banana and accumulate in shared banana dishes and a farewell ceremony!
The poster for this is released tomorrow!
The banana is an incredible plant, infact a herb in Musaceae family and there are hundreds of varieties, all growing in the tropics and sub tropics.
For now we will share just a few images from The GULP project of the diverse banana as food and friend from our community!
Nick in Alawa loves his bananas and is waiting for his last ones to ripen.
Hannah, also of Alawa is not very happy her backyard bananas have to go, she loves bananas so much that she is know as Hannah Banana! (pronounced so it rhymes!)
Jon even showers in his bananas everyday (in a banana circle) and things could be quite exposed without them!
Anyway onto the banana parts and how interesting they are-
The flower of the banana is used for so many delicious dishes. Above is Kate (from Alawa)’s banana flower salad, where parts of the flower and boiled and chopped into a wonderful Asian style dish!
The young trunk of the banana can be made into many dishes, including this Bhurmese dish, cooked by Sundar Tun of Bhurma (above) and below a soup with Banana trunk made by Sandar (also of Bhurma) both of My Sister’s Kitchen in Karama.
An Indian style curry can also be made from Banana trunk, like the one below, made by Erin of Fannie Bay.
Many sweets are made from the ripe fruit of the banana, including this frozen banana desert made by Bhavini in Rapid Creek-
Bananas that are green can be used for curries like the two below (one just banana, one with snake gourd in too) The plantain variety is best to make this, but most larger bananas can be used green. The curries below were made by Emma in Alawa, of Taste of The Top End. Banana leaves are used to wrap so many things, to be cooked in a fire, steamed or baked in an oven. INcluded are the wonderful banana leaf wrapped sticky rice banana sweets from Rapid Creek market.