• Moroccan Spiced Julmbanu (Roo) with a Super Food salad MORROCAN SPICED JULMBANU (ROO) WITH WILD RICE & QUINOA SALAD (NITV )Source: NITV

Want something tasty, healthy and quick? Try this delicious Moroccan Spiced Julmbanu (Roo) with a yummy super food salad.  






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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.

  1. Kambar: proper wet season Late December to March
  2. Kabakababa: winter rain season April to May
  3. Buluriji: cold season June to September
  4. Wungariji: hot season October to November
  5. 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.  



  • ¾ cup (165g) wild rice (or brown rice)
  • ¾ cup (165g) white quinoa
  • 2 x 250g Julmbanu (roo) rump 
  • Moroccan spice seasoning  
  • 1 avocado  
  • 100g sweet potato (diced)
  • 100g pumpkin (diced)
  • ½ punnet of cherry tomatoes  
  • 1 whole lemon
  • ¾cup (165ml) olive oil
  • 100g spinach/rocket mix  
  • Fresh dill to garnish  

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The MasterFoods Moroccan seasoning mild-spice mix can be purchased from Woolworth.

Step 1: Place the rice in a large saucepan with 1L (4 cups) water and bring to the boil over medium-high heat. Reduce heat to medium and simmer, covered, for 15-20 minutes. Add quinoa and cook for a further 10-15 minutes until rice and quinoa are tender. Drain and set aside.

Step 2: Add 1 tbsp. oil in a frypan over medium heat and add diced sweet potato and pumpkin and cook until tender and golden colour.

Step 3: Heat 1 tbsp. oil in a frypan over medium heat. Season Julmbanu with Moroccan spice, and then add to the pan. Cook Julmbanu for 3 minutes each side for medium. Set aside to rest, loosely covered with foil, for 5 minutes.

Step 4: Cut up cherry tomatoes and avocado. To make the dressing, juice lemon and whisk in olive oil and season with salt and pepper.   

Step 5: Combine all ingredients in a bowl with Julmbanu and rice mixture, then drizzle over the dressing to serve.