Primitive Technology
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Polynesian Arrowroot Hashbrown
🕑 Added 2024-07-04 21:47:41 +0000 UTCI made a hashbrown from wild Polynesian arrowroot. I wanted to see if it could be made with the fibre as well instead of just the starch alone. It turned out ok but was still a bit bitter. Next time I'd soak it longer and rinse it more times. Much appreciated.
Comments
Primitive Technology
The best way to store it indefinitely is to separate the starch from the mash and dry it before storing (the way the Polynesians stored it). This would be similar to drying the whole mash as it's mainly starch and little fiber, but I think the plain starch might dry better. If the tubers are stored live, then they sprout in the next growing season and use up the energy in the tuber. I kept the last batch for over a year until the starch got wet (leaky thatched roof) and mold grew on it. As long as the starch is kept dry, there won't be enough moisture for microbes to grow on the starch crystals.
Pinkus McEverclear
Do you reckon the tuber itself would last longer than the dried mash? I've always wondered how/if food was preserved by indigenous folks in that region or if the climate was prohibitively humid.
Primitive Technology
You get larger tubers if the plant is dead as it's finished it's growing season, a green plant wants to add more to the tuber. Also, I think it may be in a state where the tuber is more storable as it won't re-sprout in storage till the next growing season. You'd probably harvest while still green if you needed the starch early, but it would miss out on a growing season or it may still be using energy to grow from the previous seasons tuber. Thanks.
Julian Gonggrijp
In you previous video about Polynesian arrow root, you used plants that were still green. What are the tradeoffs between that approach and waiting until the top part of the plant has died?
Primitive Technology
Green ants abdomens taste like lemon and are a good source of vitamin C. Most kids in Australia from my generation tried them after watching the bush tucker man on ABC. There are wattle seeds here that are hard to collect in quantity, they have a legume flavor. I can't think of any others but there is a book I have somewhere that has bush foods that would mention some. There were also small red berries high up in the mountain here that grew on a tree with small serrated leaves. The were sweet, I found out about it through random testing rather than from a book. I'll keep it in mind for future videos. Thanks.
EJL
In addition to the salt question above I was wondering if there are other seasonings that grow naturally in the area, such as herbs or spices?The food you made looked quite interesting given how much work you put into it, but perhaps not so palatable!
Primitive Technology
Yes, also yams which I like better. For some reason it grows well further down but up where I build huts there are lots of animals which eat them such as pigs and wallabies. I've thinking of planting yams amongst large rocks so animals can't dig them up, like plant a garden and cover it in heavy sharp rocks so the vines grow out but animals cant go in. Fences work well if it's a large area enclosed but wallabies can jump them.
Primitive Technology
Yeah, when I peeled the starch off the pan it was stiff and dry like flakes. I can see how it can be made into noodles.
Kenneth Crips
Doesn’t Cassava grow in your area?
Kenneth Crips
You are on to something. , Korean arrowroot vermicelli noodles.
Primitive Technology
There are cycad seeds that need processing but I avoid them because of the high cyanide content. The aborigines used to eat them when proceed. If not done properly they effect the nerves and make people shaky. Thanks.
Primitive Technology
Yes, that time I didn't include the mash and just used the starch. My idea this time was to give it more fiber and texture. I don't think it makes a difference though. Thanks.
Primitive Technology
1) I drink it without issue but non locals may have problems. 2) there is a wait-a-while vine here that sweats salty sap when heated. But it's too bitter to be palatable. There's also a grass species of loya cane that has sugar in it but it's also bitter. Thanks.
Primitive Technology
I've thought of making a mortar and pestle from ceramic. It would probably need to be stone wear to be strong enough, could fire it with charcoal in the forge. Thanks.
Primitive Technology
Yeah there was a lot of trial and error in ancient times, the people who died to figure out what was poisonous or not contributed greatly. Thanks.
Amy Tobol
What other vegetables grow in your forest? I remember when you were cultivating yams in another location.
Kenneth Crips
Found your 2019 effort here; https://thekidshouldseethis.com/post/polynesian-arrowroot-flour
Yann Leretaille
1) How safe is the water from the stream? 2) Can you procure salt and/or spices from the rainforest?
Kenneth Crips
You need to make a Japanese Suribachi, with surikogi.
Faralis
... but I didn't get sick is an impressive way to end the video, congrats. It makes you think how incredibly desperate for food our ancestors were, that had to try almost everything to see if it was edible and not a danger... thanks for the video.
