Bunya nut cooking

I spent today doing more slides and graphics for the university data engineering course, for data visualisation.

Tonight I tried cooking some of the bunya nuts I collected yesterday. First job was to get them out of the tough shells. I boiled some nuts for half an hour, after which the shell was just soft enough to slice in half with a sharp knife.

Bunya nut stir fry

It wasn’t easy though, and I had to be very careful with the knife. Once halved, I could flex the shell and squeeze the nut halves out.

Bunya nut stir fry

Tasting one, it’s very much like a cross between chestnut and pine nut. Firmer and not as sweet as a chestnut, but starchy like one. I stir fried them i a wok with green beans, onion, carrot, garlic, ginger, chilli, and soy sauce.

Bunya nut stir fry

And served over brown rice.

Bunya nut stir fry

It was very good!

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3 thoughts on “Bunya nut cooking”

  1. I would never in a million years have thought of stir-frying green beans. They’re super-tough unless boiled for quite a while. Do yo pre-cook them?

    1. What…? I think you must be referring to a different thing with the name “green beans”. The ones we get here are nice and tender. 30 seconds of stir-frying just to heat them up but leave them crunchy is perfect. They go soft very quickly.

  2. It might just be me. Many beans, for me, have an irritating, gritty texture I find almost intolerable. I have to boil the [bad word here] out of them in order to be able to eat them.

    What you call “soft” might be “correct” to me, is what I’m saying.

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