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