Food Directory
Food Home:- Wild Foods:
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- Back to the Future: Where Now for Bush Foods?
Article written in 1999 discussing the commercial viability of certain native Australian plants. Includes photographs and bibliography. - Bush Tucker Plants or Bush Food - Australian native food plants
Contains information on Aboriginal, Colonial, and Modern usage of various varieties present before European colonization, along with descriptions. - Catching Blue Crabs
Provides general information on the activity, in addition to details on the life cycle. Includes recipes. - Edible Flowers
North Carolina State University horticulture information leaflet. Provides information on growing and harvesting, as well as a table with common names, scientific names, flavors, colors, and comments. - Edible Insects in East Africa
Information on the use of termites in Kenyu. Includes photographs. - Facts on Edible Wild Greens in Maine
University of Maine Cooperative Extension bulletin with descriptions of and recipes for dandelions, fiddleheads, yellow rocket, lamb's-quarters, orache, and purslane. - Facts on Fiddleheads
University of Maine Cooperative Extension bulletin with picture, description, recipes, safety notices, and information on cooking and pickling the young coiled fern leaves. - The Forager's Virtual Wild Food Field Guide
A guide for helping find, identify, and use several edible wild mushrooms and plants of the northeastern US. - How to Tap Maple Trees and Make Syrup
Includes information on yield, tree physiology, step by step instructions, where to go for help, additional reading, and references. [PDF] - Laurel (Bay)
Description and information on Laurus nobilis. - Our Bushtucker Website
Literacy project by students at Larapinta Primary School. Includes photograph, description, habitat, and method of collecting for each plant or animal, as well as information on the climate, geography and indigenous languages of Central Australia. - Our Wild Foods to the World
Australian edible plants information page. Includes photos. - Razor Clams
Instructions on digging, cleaning and cooking razor clams along the west coast of the USA. Includes photographs. - Razor Clams, Oregon Coast
One page of instructions for digging, catching, cleaning and cooking razor clams. - Samphire
General information about Crithmum maritimum or sea fennel. - Sassafras
Information and description on Sassafras officinale. - School of Self-Reliance's Wild Food Foraging Page
Informational pages on some common North American flora including carob, dandelion, epazote, lambsquarter, mallow, miners lettuce, mustard, nasturtium, prickly pear cactus and sowthistle. - Seattle Times: The Geoduck Chronicles
How an obscure bivalve became the object of international desire. Humorous article about this soft-shelled clam. [Free Registration Required] - University of Kentucky Entomology for Kids: Bugfood!
Lesson plans and information on the nutritive use of insects, intentional and unintentional. Includes suggested reading list and bibliography. - Use of Insects by Australian Aborigines
Article from Cultural Entomology Digest 1. Includes information on types used for food, as well as their place in mythology and art. - Weird Meat
Weblog documenting unusual eating experiences. Includes articles, travel stories, photos. - Wild Harvest
Information on gathering and cooking mushrooms, fiddleheads, ramps, and leaks. Calendar of seasonal availability, recipes and tips. - Wilderness Survival: Edible Plants
Describes the identification and preparation of flora for consumption. Includes diagrams, the Universal Edibility Test, and lists of edible varieties. - You Can Become a Hardcore Forager
Article from Backwoods Home Magazine, issue 47. Includes information on tools needed, safety, preparation, as well as details on some plants, frogs, turtles and fish. - Disgusting critter just needs a new image ... and gravy.
Humorous article from The Standard-Times containing information on eating nutria. (November 19, 1997)
Random Indian Recipes:-
- Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - Satyanarayana Prasad
Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready. - Kheema
First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ... - Baingan ka Bharta
Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately. - Undhiyo
Mix all above muthia ingredients in a bowl and knead dough without using water. Make small balls and deep fry in oil till golden and keep aside. Make pieces of all vegetables. Mix all masala ingredient and apply to chopped vegetables. In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing. Now pour all vegetables in tadka and fry again for 2-3 min. Add 1-2 cup of water and cover the cooker. Allow to cook on low flame for 30-40 min. Allow cooker to cool. Now add fried muthias and mix well. Undhiyo is ready. - Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready. - Smoke Chicken
First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ... - Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool. - Kadai Paneer
Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti. - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ...