A simple but delicious recipe that you can try with the Children in your Early Learning Setting.
All it takes is
Method
1. Sift flour and rub in butter. Then add the wattle seed and salt to a large bowl.
2. Make a well in the centre and pour a small amount of water into the hole and gradually add until a dough consistency is made.
3. Knead on a floured board, Cut 2 slits in the top, brush with a little milk and bake in a preheated oven (200C) for 30 minutes.The size of your damper and cooking time will vary depending on
the size. The trick is to tap it and if it sounds hollow it is cooked.
4. Allow to cool and serve with butter and jam.
It's that easy.
A little bit about Djilba
Djilba is the Season of conception, referenced as a transitional time of the year roughly coinciding with August-September, with some very cold and clear days combining with warmer, rainy and windy days and the occasional sunny day or two (ref 24). Xanthorrhoea (grasstrees), Agonis (peppermint trees), Acacia (wattles) and Banksia trees begin to flower in this season. Hardenbergia and Clematis climbers are still flowering. Plants with edible underground tubers start to push up new leaves in forested areas, indicating where a valuable food source can be found.
The bright red fruits of the quandong (Santalum acuminatum) begin to ripen towards the end of Djilba, an important food source for thousands of years through to today.
Traditional Noongar Culture
During Mookaroo and early Djilba, the winter period, the Noongar people could utilize their inland hunting areas, as the seasonal water supplies in the drier areas of their territory were thought to be reliable.
