Barbecues, beer and music – that ‘s the ordre du jour on this day (Australia Day) every year. But far off in small villages, Indigenous Australians (Aborigines) mourn the loss of their land, culture, sovereignty… and food traditions. It all began on January 26 1788 when the British colonizers landed on Sydney Cove. Centuries later, remnants of their traditions and customs live on. One of the most popular traditions when it comes to cuisine is damper bread. Also known as bush bread or tucker bread, damper bread has now become a household favorite throughout Australia. Traditionally, it is made from flour, water and salt and cooked in the campfire. Modern recipes often include baking soda or self raising flour, beer, butter or powdered milk. Damper is eaten with dried or cooked meat or golden syrup, also known as “cocky’s joy“.
Egyptians are usually said to be one of the pioneers in baking bread (17,000 BC.) Interestingly the Aborigines were doing this long before. There is nothing more appetizing than savoring fresh home made bread from a culture which has been around long before bread mills, ovens, bread makers, processed flour and all things non-organic.