Tamarind Bush Tucker

Introduction

Tamarind Bush Tucker is a delightful dish that brings together traditional Indigenous Australian ingredients with a flavorful twist of tamarind. This recipe is a celebration of the land and its unique produce, combining the tangy sweetness of tamarind with the delicate flavors of native plants and a hearty protein. Historically, bush tucker has been a crucial part of the diet for Indigenous Australians, who expertly used the diverse flora and fauna available to them. Today, infusing these traditional ingredients with components like tamarind provides a modern and exotic touch to time-honored recipes.

Ingredients

• Tamarind - 200g, soaked and pulp extracted
• Kangaroo meat - 500g, diced
• Bush tomato - 100g, dried
• Lemon myrtle - 1 tablespoon, ground
• Finger lime - 2 pieces, juiced
• Wild garlic - 3 cloves, minced
• Pepperberry - 1 tablespoon, ground
• Saltbush - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Water - 300ml
• Sea salt - to taste

Preparation

Step 1: Prepare the Tamarind Pulp

Start by soaking 200g of tamarind in water for about 20 minutes until it becomes soft. Once softened, place the tamarind in a sieve over a bowl and press to extract the pulp. Discard the seeds and fibers, retaining only the smooth pulp. This tamarind pulp will be a key flavor component in your dish.

Step 2: Marinate the Kangaroo Meat

In a bowl, combine diced kangaroo meat with pepperberry, chopped saltbush, minced wild garlic, juice of finger lime, and a pinch of sea salt. Allow the kangaroo meat to marinate for at least 30 minutes to absorb the rich flavors of these unique ingredients.

Step 3: Rehydrate the Bush Tomatoes

While the kangaroo meat is marinating, take the dried bush tomatoes and soak them in warm water for about 10 minutes. Once rehydrated, drain and set aside. These bush tomatoes will add a burst of tangy flavor to the dish.

Cooking Process

Step 4: Start the Cooking

Heat olive oil in a large skillet over medium heat. Add the marinated kangaroo meat and cook until browned on all sides, approximately 5-7 minutes. Once browned, remove from the skillet and set aside.

Step 5: Prepare the Sauce

In the same skillet, add the tamarind pulp and water. Stir well to combine and bring to a simmer. Add the rehydrated bush tomatoes to the sauce, ensuring they are evenly distributed. Simmer for 5 minutes to allow the flavors to meld.

Step 6: Combine Meat and Sauce

Return the browned kangaroo meat to the skillet. Sprinkle the ground lemon myrtle over the dish and stir to combine. Cover the skillet with a lid and let the dish simmer gently for 30-40 minutes or until the kangaroo meat is tender and the sauce has thickened, checking occasionally. Use a cooking timer to track your time accurately.

How to Enjoy

This tamarind infused bush tucker is best enjoyed fresh and warm. Serve it with steamed native herbs and a side of wild rice to complement its flavors. The tangy, savory blend of tamarind and native spices in the dish is sure to delight your palate. Pair with a refreshing beverage, such as a cold lemon myrtle and finger lime iced tea, to complete the culinary experience. Savor every mouthful of this connection to Australia's rich cultural and culinary heritage.