Mayi Minute celebrates Indigenous cuisine and provides tasty, healthy and quick meals for people on the go.
Our recipes aims to enable bush foods to be apart of your everyday lives and encourages all Australians to understand the environmental and health benefits in having bush foods in your home on a daily bases.
Bush foods were such a vital part of Aboriginal culture, that many traditional dances were created to ensure the next generation could understand and continue to teach the importance of particular native foods. The way we as Kuku-Yalanji people cultivate food is out of respect and responsibility for the next generation. The seasons mark the ceremonies and the ceremonies mark the time for cultivating the land. We have five seasonal categories, known by the typical weather patterns of that period.
- Kambar: proper wet season Late December to March
- Kabakababa: winter rain season April to May
- Buluriji: cold season June to September
- Wungariji: hot season October to November
- Jarramali: stormy season Late November to the middle of December
Have you thought about what seasonal bush foods are available in your local area?
For more in depth insight into the Indigenous Food Journey CLICK HERE.