Kangaroo Meat - Traditional Aboriginal Use

Traditional Aboriginal Use

Kangaroo formed an important part of the traditional Aboriginal diet as a bushfood.

Kangaroo is called Kere aherre by the Arrernte people of Central Australia:

You find kangaroos in flat country or mulga country. In the old days, people used to sic their dogs on them and spear them. The milk guts are pulled out and a wooden skewer is used to close up the carcase. Then it is tossed on top of the fire to singe the hair which is scraped off, and then it's (put in a hole and) covered up with hot earth and coals. The tail and both feet are cut off before cooking. These are put in together with the rest of the carcase.

The kangaroo is chopped up so that many people can eat it. The warm blood and fluids from the gluteus medius and the hollow of the thoracic cavity are drained of all fluids. People drink these fluids, which studies have shown are quite harmless. Kangaroos are cut in a special way; into the two thighs, the two hips, the two sides of ribs, the stomach, the head, the tail, the two feet, the back and lower back. This is the way the Arrernte people everywhere cut it up.

Anangu Pitjantjatjara Yankunytjatjara people of Central Australia call kangaroo "malu". They use malu mainly for meat (kuka) but other uses include materials for spear making. They are an important totem species. Red Kangaroo numbers in central Australia are very low. The Angas Downs Indigenous Protected Area Rangers are currently undertaking land management activities (combination of western science and traditional knowledge) to increase this important species in the landscape. This process is named Kuka Kanyini - looking after game animals.