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Word Count: 1,344
Aboriginal Cooking Methods The traditional ways to cook for aboriginals used to involve roasting their food on hot coals baking in the ashes steaming in ground ovens But today theses things have changed the aboriginals have easier ways to cook using technology from today They have adapted to make the process easier by boiling barbequing Roasting When cooking meat this was the basic technique which was almost always used They cooked most meat fish small turtles To make sure the meat was cooked through it was also covered by ashes coals which also made tough meat softer The meat would be eaten quickly after roasting Shellfish were also cooked on the coals on the outside of the fire this way when they started to froth they could be removed quickly Baking Bread damper was cooked in the ashes When aboriginals made fires they made sure they used the right kind of firewood so that after the fire was out the ashes could be used for cooking their bread They were very careful as to which wood they used because some woods made to bread taste bad some caused irritation discomfort Over time it was the wattle seed that was found to be the most successful for cooking It gave no bad taste gave no one irritations produced a fine ash Witchetty grubs only needed to be quickly rolled over the ashes to be cooked Then damper was put beneath the ashes then covered To cook yam or vegetables they would dig a small hole place the vegetable in it and then cover it with ash Steaming In the Wiradjuri areas steam ovens still exist The ovens were made by digging a hole in the ground they were about 90cm long 60cm deep The clay left over from digging was then made into smooth lumps then would be placed on top
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