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It is also sometimes referred to as damper, [2] although damper is more commonly used to describe the bread made by non-Indigenous people. With the arrival of Europeans and pre- milled white flour , this bread-making process has almost disappeared (although women were still recorded to be making seedcakes in Central Australia in the 1970s).
Damper is a thick home-made bread traditionally prepared by early European settlers in Australia. [citation needed] It is a bread made from wheat-based dough.[citation needed] Flour, salt and water, [1] [2] with some butter if available, [citation needed] is kneaded and baked in the coals of a campfire, [2] either directly or within a camp oven.
Tea and damper – Alfred Martin Ebsworth (1883) Following the pre-colonial period, European colonisers began arriving with the First Fleet at Sydney harbour in 1788. [15] The diet consisted of "bread, salted meat and tea with lashings of rum (initially from the West Indies but later made from the waste cane of the sugar industry in Queensland)."
Damper: Traditionally baked on ashes of a campfire or a campfire oven. It was originally prepared by swagmen, drovers, stockmen and other travellers. Often served hot with golden syrup and lashings of butter. Modern variations such as cheese and bacon, wattleseed and spinach and feta have been increasing in popularity. [23] Damper on a stick
Bush tucker, also called bush food, is any food native to Australia and historically eaten by Indigenous Australians, the Aboriginal and Torres Strait Islander peoples, but it can also describe any native flora, fauna, or fungi used for culinary or medicinal purposes, regardless of the continent or culture.
During the early 1860s a mass poison attempt was made. Poisoned flour was given to the Bundjalung Nation Nyangbal Aboriginal people to make damper. The Nyangbal Aboriginal people took it to their camp at South Ballina for preparation & cooking. The old people and children of the Nyangbal tribe refused to eat the damper as it was a new food.
Other languages do offer hints of European influence, however, for example Navajo: bááh dah díníilghaazhh "bread that bubbles" (i.e. in fat), where "bááh" is a borrowing from Spanish: pan for flour and yeast bread, as opposed to the older Navajo: łeesʼáán which refers to maize bread cooked in hot ashes [7] Likewise, Alutiiq alatiq comes from the Russian: ола́дьи, romanized ...
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