Bunya Pine Nuts in Coconut Milk

Get
20 - 30 Bunya kernels
4 large carrots
4 leeks
6-8 small green okras
A handful of green beans
2 zucchinis
2 corn cobs
10 cm of fresh ginger root, peeled (NB Ginger safety!)
2 finger size pieces of fresh, peeled turmeric
7-8 dried chili (Capsicum annuum) or any fresh chili you are familiar/comfortable with
2 x 10 cm pieces of lemongrass, white bottoms only
Garlic

2 tins of coconut (milk or cream, organic, no sugar) Or better make your own!
Some olive oil/ coconut oil
1 Tsp agave syrup
10 black peppercorns
1 kaffir lime juice (Citrus hystrix) and 2 leaves
Fresh coriander

All organic

White Basmati or organic brown rice.

DO
Peel, clean and cut Bunya nuts in halves. Clean all vegetables and herbs. Cut carrots into large diagonal slices. Use only the white of the leek, cut into large pieces. Cut beans in half. Remove corn from cob. Cut zucchinis in large pieces. Peel ginger and turmeric. Fresh turmeric dyes everything it comes into contact with. Clean the garlic.

Heat the oil. Fry the turmeric and ginger for some time. Add the leek, then the carrot, bunyas and beans. Stir regularly. After some time add the coconut milk, corn, chili, pepper corns, lemongrass and garlic. Cover and simmer for 20 min. Add the okras, zucchinis, garlic and the agave syrup. Simmer another 5 - 10 min. Add lime juice, 2 kaffir leaves, cover.

Unripe Bunya Nuts with Blue Quandong Bird

Boil the rice. Pluck the coriander leaves off their stems and serve fresh with the dish. Point out to your fellow eaters that there are ingredients (turmeric, ginger, lemongrass etc) they might wish to remove.

All Bunya dishes
Bunya Pine Nuts: How to Prepare for Cooking
Bunya Pine Nuts with Aubergine
Bunya Spaghetti Napolitana
Kumera Bunya Soup

Asparagus curry - green and white

This is a vegan non 'ethnic' (transcultural) 'curry' that might have some reminiscence of Thai curries. Do vary the hotness of the chillies and ginger to your requirements. Here the dried chillies and ginger pieces float in the dish and are meant to be removed while eating.

GET
½ kg of white asparagus ( Asparagus officinalis )
½ kg of green asparagus
5 medium potatoes
2 carrots
2 cups of peeled peas
1 onion
2 tomatoes
1 small bulb of garlic
10 cm of fresh ginger root, peeled (NB Ginger safety!)
6-7 dried chilli (Capsicum annuum) or any fresh chilli you are familiar with
2 tins of coconut (milk or cream, organic, no sugar) Or better make your own!
2 x 10 cm pieces of lemongrass, white bottoms only
Some olive oil
1 Tsp agave syrup
10 black peppercorns
1 lime
Fresh coriander
All organic

Rice, Basmati or organic brown rice

DO
Wash the asparagus well, especially the heads have a lot of sand. Be gentle
Snap off the woody bits at the bottom (stock)
Peel the white asparagus with asparagus peeler (stock)
Cut asparagus diagonally into three parts and separate
(Cook bottoms the longest and heads only for a short time)
Chop the onion finely
Peel the potatoes thinly and cut into mouth-size pieces
Peel the carrots and cut into large diagonal slices
Peel tomatoes, chop finely
Peel the garlic

Start a vegetable stock pot
Add the clean asparagus peel and off cuts, onion, carrots offcuts, the peppercorns, half the ginger chunks and lemongrass. Boil

If you cook brown rice, now might be a good time to start cooking it  

Heat olive oil, fry onion golden, add the ginger and carrot pieces, fry, add potatoes, stir. Add the tomatoes, stir. Then pour 2 cups of the stock through a sieve and pour onto the vegetables. Add the chillies. Cover and boil for 5 min. then add the coconut and garlic cloves. Add half the peas and the bottom bits of the asparagus. Cover and simmer for another 10 min. Add some more of the stock but do not let it get too liquid! Add the top bits of the asparagus, the remaining peas and some of the coriander leaves. Simmer another 5 - 10 min. Add lime juice and sprinkle with fresh coriander before serving.
Should you have too much stock, you might want to use it to cook the rice for day two of the curry.

Images:
Carl Eduard Schuch, 1888 (?) Bunch of asparagus, glass and clay pot

Carole's chili seeds, organic seedsaver

Carl Eduard Schuch, 1884/85, Apples on white with asparagus and jug

Taro in Coconut Milk

Get
2 large taro roots (Colocasia esculenta)
coconut milk

Do

Soak the cleaned taro in cold water overnight. Cook for 1 1/2 hours, or until tender. It should be completely cooked or it might irritate your skin and throat. Peel and chop it into large chunks. Heat coconut milk, add taro chunks and heat. The taro should be covered.
Optional: You might want to add hot chili and sliced okras (Abelmoschus esculentus). Taro is also nice mashed, or fried in butter.

Taro leaf stands like edible Water chestnuts (Eleocharis dulcis) in permanent water bodies

Many cultures have eddoecorm as a dessert. The Tongans seem to have a large variety of these 'root' crops.