My daughter Nicole Murphy , is working in Bamaga near the pointy tip of Australia .
Through my reading and interest in Australian art , I by chance came across this recipe documented by Percy Trezise (a historian and documenter of Aboriginal art ).
This recipe is for you Nicole .
Transposed as it was documented ..........
`Line shallow hole with a layer of pebbles, layer of kindling and a second layer of pebbles .(When available a clean white termite nest may also be used. )
Light kindling and wait until fire is very hot .( Firesticks made from matchwood are preferred but not essential .)
Place flying foxes ( one per person ) in flames to singe off fur and char skin .
remove and place to one side .
Rake pebbles and coals .
When pebbles and coals have reached a constant high heat cover with a layer of eucalyptus leaves .
Smash bones with heavy rock and lay flying foxes on bed of leaves .
Cover with a layer of paperbark and a thin layer of sand .
Cook for approximately one hour .
Garnish with ground pandanus nuts or other fruits in season and serve ......
The dark red aromatic meat , when it is served will be delicious ....
Through my reading and interest in Australian art , I by chance came across this recipe documented by Percy Trezise (a historian and documenter of Aboriginal art ).
This recipe is for you Nicole .
Transposed as it was documented ..........
`Line shallow hole with a layer of pebbles, layer of kindling and a second layer of pebbles .(When available a clean white termite nest may also be used. )
Light kindling and wait until fire is very hot .( Firesticks made from matchwood are preferred but not essential .)
Place flying foxes ( one per person ) in flames to singe off fur and char skin .
remove and place to one side .
Rake pebbles and coals .
When pebbles and coals have reached a constant high heat cover with a layer of eucalyptus leaves .
Smash bones with heavy rock and lay flying foxes on bed of leaves .
Cover with a layer of paperbark and a thin layer of sand .
Cook for approximately one hour .
Garnish with ground pandanus nuts or other fruits in season and serve ......
The dark red aromatic meat , when it is served will be delicious ....
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