what do abroriginal people eat?

Answer 1

Great question: I am assuming you are asking about Australian Aborigines.

Bush tucker!

Native meats and plants have long been traditional in Aboriginal diets, and in rural white Australia. They can be seen on the menus of some of Australia's top restaurants.

Meats and fish that are genuinely Australian include, kangaroo, emu, barramundi, trevalla, Moreton Bay bug, flathead and yabbies.

Native food and spice plants include, Akudjira, Davidson's Plum, Desert Lime, Finger Lime, Illawarra Plum, Lemon Aspen, Lemon Myrtle, Lili Pili, Mountain Pepper, Macadamia, Muntries, Quandong, Riberry and Wattleseed.

Bush Tucker

Bush tucker is Australian terminology for the huge variety of herbs, spices, mushrooms, fruits, flowers, vegetables, animals, birds, reptiles and insects that are native to the country.

The Aborigines have been eating bush tucker for 50,000 years. It is said that in colonial times the pioneering white settlers who learned about local foods from Aborigines and utilized this knowledge fared much better than others who did not. But to many white people the plants are still a mystery, the grubs look unappetizing, and Aboriginal cooking methods are not understood.

But this is changing. European Australians are developing an interest in products unique to their environment and there is growing interest from world-class chefs seeking "new" tastes and combinations.


Wild Australian fruits make excellent jams, sauces, chutneys and desserts. Nuts are used in pies, sweets and breads. New flavors from the bush are finding their way into ice cream, beverages and as spices.

In restaurants now you can find meat and fish dishes seasoned with ground kurrajong flowers, wattle seed ice cream; lilly pilly berries soaked in honey and served with meat dishes and quandong (wild peach) stewed or in ice cream. Cappuccino is being seasoned with wattle seed and buffalo steaks smoked over banksia cones.

The eating of grubs and insects may not be everyone's cup of tea but to the Aborigines the hoards of flying, squirming creatures which arrive with the changes of season are cause for great celebration. The arrival of the Bogong moth in the mountains of southern New South Wales from November to January used to attract up to 700 people from different tribes.

A list of bush tucker foods:

Wattle Seed: Certain varieties of Acacia seeds collected by Aborigines west of the Great Divide are dry roasted and ground to enhance their natural nutty, coffee-like flavour.

Quandon: This wild, or desert, peach is the outback’s most famous fruit. It is high in Vitamin C and common to South Australia and arid areas.

Lemon Myrtle: The leaves and stems of this rain forest tree exhibit a wonderful citrus flavor and aroma.

Kurrajong Flour: Highly nutritious seeds extracted from hairy pods of Kurrajong and Illawarra Flame Trees. Roasted and ground they produce an exceptional rich, dark flour.

Macadamia Nuts and Oil: This delicious crunchy textured nut is grown widely in Queensland and New South Wales, and was Australia’s first indigenous plant to be used commercially.

Warrigal Greens: A sprawling ground cover plant found in many parts of Australia, it was used by Captain Cook in 1770 as a spinach substitute to allay scurvy.

Illawarra Plums: A unique dark red berry of the Brown Pine which conveniently grows its stone on the outside of the fruit. It is a semi-tropical tree ranging from New South Wales to Queensland.

Samphire: The young green stems form a low ground cover salt bush that is found all over Australia on coastal and inland salt flats.

Bunya Nuts: Large starchy textured nuts with a tough woody casing from the cone of the huge Bunya pine tree that is native to New South Wales and Queensland.

Lemon Aspen: Small pale lemon colored fruit with a unique sharp citrus flavour and found in rainforests from Sydney to the far north.

Pepper Leaf: These hot and spicy leaves are from a large shrub that is endemic to Tasmania and Victoria, develop a subtle pepper flavour when cooked.

Clove Lilli Pilli or Riberry: This smaller variety of Lilli Pilli is noted for its wonderfully sharp spice and clove flavour.

Paper Bark: The Mellaluca tree has been used by Aboriginals for a multitude of purposes, from cooking, to carrying water, to providing shelter.

Wild Limes: Small round tropical fruit with a sharp grapefruit, lime flavour.

Muntries or Native Cranberries: Small crunchy berry with a deliciously sweet apple flavor from the south-east of South Australia.

Kakadu Plum: This sharp flavored green plum has the world’s highest recorded fruit content of vitamin C, and is found from Katherine to the Kimberly.

Eucalyptus Oil: High grade oil from the famous gum tree is sparingly used to flavour some foods.

Wild Rosella Flowers: Scarlet colored petals of a naturalized tropical climber related to the native Hibiscus, they impart a crisp, berry-rhubarb flavour.

Bush Tomatoes: Also called "Desert Raisins", this small pungent berry is collected by Aborigines in the central desert regions from a shrub related to the tomato family.

Native Pear: This vine from arid areas produces a green pod with seeds which, when young, taste like fresh peas.

OUTBACK COOKING

Although most Australians (80%) are city dwellers, the vast majority of the Australian continent itself isunpopulated wilderness, which is referred to, in general terms, as the ‘Outback’. Outback cuisine is a world unto itself, filled with its own wonderful, rugged character.

Kangaroo: Sorry to say, these delightful Aussie icons also make a killer steak; it’s tasty and virtually fat-free. It’s popular smoked, or preserved as jerky. Some popular recipes include Kangaroo Tail Soup and Wallaby Stew, and a modern concoction: Pan Fried Kangaroo Steak in Port Wine Sauce.

Emu: This flightless relative of the ostrich is raised commercially throughout Australia, and is increasingly seen in the North America. The meat is red, richly flavoured, and tender. Emu eggs are also eaten; they’re about ten times as big as a hen’s egg.

Witchetty Grubs: One of the most nutritious food in the outback, ten of these fat white grubs per day are said to be sufficient for survival. The flavour is variously described as almond-like or similar to peanut butter. Some popular recipes include Singed Witchetty Grubs and Witchetty Grub Soup.

Bugs and Yabbies: These are relatives of the crayfish and lobster; they’re sweet-flavoured, firm-textured crustaceans from the Australian bays and streams.

Answer 2

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Answer 3

Well, I thought that I had this one 'wrapped up' 'cause I come from New Zealand (close to Australia) However, Desi Che has it all 'wrapped up' ...LOL ~ Good luck!!!!!

Answer 4

Desi chef told you everything you need to know...she's cool ain't she?

Answer 5

I think each other right? Arent they cannibals?