![Wild Game Cooking & Recipes []](/_next/image?url=https%3A%2F%2Fapi.uh.app%2Fmedia%2Fminiatures%2F36b053a8-6856-4f92-9456-cabc3539a3fb.jpeg&w=3840&q=75)
Macrozamia bush flavour for Australian aborigine hunters. Macrozamia are palm-shaped, dioecious plants with a usually unbranched trunk with several or many leaves. The leaves of the macrozamia are pinnate, pubescent, at least when young. Young macrozamia plants can differ significantly from adults in leaf details. The seeds of the macrozamia are almost spherical to oblong or elliptical in shape, with a red or, less often, yellow, orange or brown fleshy outer sarcotesta. Most parts of the macrozamia are toxic. Various species are the cause of livestock poisoning. The seeds of the macrozamia are poisonous, but the aborigines know how to handle them to remove the poison, and thus take advantage of the large amount of food provided by a single plant. Macrozamia seed cones form after some fire. Male and female seed cones form on separate plants, and large female seeds mature when they turn red or yellow. Seeds of macrozamia are a good source of starch, but when eaten without processing, they are poisonous. The Australian aborigines crushed and soaked the macrozamia seeds in water for a week, changing the water daily. Then tortillas were made from the pulp, and it was also fried on hot coals. An Aboriginal woman digs the ground in search of food next to a Macrosamia palm tree, the nuts of which can be used to make flour. Australia, 1955. Photographer: Richard Harrington
Post: 1 December 23:56
