The Cooking Methods of the Australian Aborigines including Examples

Aboriginals utilise a multifariousness of different prep methods depending on the suitability for the food being prep atomic number 18d. Their most common cooking methods include cooking in the ashes of their fires, boiling, steaming in a ground oven and roasting on the coals. A process unmatched to them was used to cook foods such as sharks, rays and turtles.

The fire itself was nonetheless adjusted to the food being cooked. Using a variety of timbers, twigs or leaves could change flavours or heat. The aborigines used hot stones to chela Bogong moths, banks of coals to cook marsupial rodents, larger shaped hearths for baking cakes, cooked tubers and leached toxins from various foodstuffs. The kangaroo was of x cooked where it was killed on a large temporary fire. They overly used heat stones to open hard fruits and explode Acacia seeds.

The aborigines used roasting on hot coals mainly for cooking flesh. These included most meats, fish and small turtles. Meat is cooked this way when it must(prenominal) be eaten quickly, due to the size of the sensual and the hunters hunger.

To prepare the animal for cooking this way the freshly killed animal is thrown onto the flames of a fast burning fire. The carcass is singed on both sides, and hence removed and all the fur is scraped off.



After about ten minutes when it is bloated it is removed from the fire and gutted. It is often thrown gumption on the coals for deep roasting.

Large animals like wallabies and kangaroos are cooked this way and wherefore eaten as a near raw red meat with lots of blood in it. The warm, partly cooked blood is a delicacy drunk by the men. Small turtles, snakes, goannas and fish are also cooked this way and are cooked through quickly and eaten...

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