Australia’s land and waters produce some of the most exotic foods and medicines the world is yet to discover, but indigenous people have been grinding and juicing these plants on rocks for millennia.
Some of these new flavors, such as the Kakadu plum, are considered superfoods. The Kakadu plum contains the highest known content of Vitamin C of any fruit in the world.
Fruits such as quandong, kutjera, muntries, riberry, Davidson's plum and finger lime, and native spices like lemon myrtle, mountain pepper, and aniseed myrtle together with the most identifiable bush tucker plant, the macadamia nut, are just a few.
Kampurarrpa Dreaming at Ngami is based on the kampurarrpa (solanum centrale), or desert raisin, which has been a staple food of the indigenous people of Central Australia for many thousands of years.
The traditional harvesting method for the kampurarrpa, which is the size of a small grape and considered ripe when dried, is to collect the sun-dried fruits from the small shrubs the grown on in the autumn and winter months. In their dried form, kampurarrpa can be stored for several years. A rich source of minerals, particularly potassium, they are also high in vitamin C. When ground, it is called kutjera powder.
The roots of the kampurarrpa are also traditionally used by Aboriginal people to treat toothache. The roots are baked in ash and then peeled and placed on the aching tooth.
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Yalti Napangati
THE COLLECTION
