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A
native to the central and western deserts of Australia. This robust and
spectacular member of the Bush Tomato family can reach 1.5 meters high
and 2.5 meters in diameter, with bright silver-grey leaves 3-5 cm wide
and 8-10 cm long. The flowers are a dazzling show of bright purple/blue,
with many hundreds of flowers on each bush at a time.
The large,
golf-ball sized fruit hang from the bush on spiny stems sometimes up to
15cm long. When the fruit ripen in autumn, they turn a pale cream
colour and will easily be twisted from their calyx. When the ripe fruit
are cut in half, they reveal a large number of black bitter seeds which
take up all but a 4-5 mm outer layer of pale green flesh.
Tanami
Apples taste somewhat like a melon or zucchini and are a favourite of
the indigenous people of the centre. Indigenous people of the desert cut
the fruit and remove the bitter seeds with a flat stick, placing the
half fruits inside each other and threading them onto a stick to dry. In
this way the fruit could be stored or carried for long distances as a
convenient travelling food.
When dried and coarse ground, they
make a great addition to dukka. A tasty idea is to stuff the fresh fruit
with small spicy meat balls and place on a skewer to be grilled on an
open fire. Another favourite is filled with chopped bacon and cheese and
put under the griller to brown.
Tanami Fire Tomato Sauce
Ingredients
- 1
teaspoon cumin seeds
- 400g can tomatoes
- 1 splash extra virgin
olive oil or Macadamia Nut Oil
- 1 small chopped onion (brown or red)
- 1
teaspoon minced or crushed garlic
- 1/2 water
- 1 teaspoon vegetable
stock powder
- 1 teaspoon white wine vinegar
- 1/4 teaspoon Outback
Pride Tanami Fire
- Dry-fry the cumin seeds in a pan until
fragrant, approximately 30 seconds. Set aside. Keep a lid handy because
they have a tendency to want to escape.
- Splash some oil into
the pan and heat. Add the onions and saute until soft.
- Add the
onion and cumin to the rest of the ingredients and blend until smooth.
- Transfer
the ingredients to a saucepan and bring to a boil. Reduce the heat and
simmer for 20 minutes. Use immediately or refrigerate for later use.
Reheats well.
Tanami Desert Dip (Guacamole
style)
Use with vegetable sticks, bread sticks, turkish bread,
corn chips or on nachos or enchiladas!
INGREDIENTS
2 ripe avocados
1/4 cup natural
yoghurt
1/2 teaspoon Outback Pride
Tanami Fire |
| 1 clove crushed garlic
1/2
teaspoon Outback Pride Desert Flakes |
Method
- Blend all ingredients. Serve!
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