Plant foods eaten at Madjedbebe included fruits and nuts, underground storage organs, pandanus kernels and palm. Top left: man-dudjmi or green plum; top right: man-mobban or billygoat plum; middle: May Nango and Djaykuk Djandjomerr removing the palm heart from a man-marrabbi or sand palm; bottom left: drupes of the man-belk or pandanus tree; bottom right: karrbarda or long yam. Photos reproduced with permission of Gundjeihmi Aboriginal Corporation. Elspeth Hayes/S. Anna Florin, Author provided
“the man-kindjek or cheeky yam, needed to be cooked, leached and/or pounded before being eaten. Some of these preparation techniques can take up to several days.”
ancestortrilogy 