Tiwi Food: Animals

Tiwi Name 

Common Name

Scientific Name 

Tiwi Season

Use 

Arlaminga

Barramundi

Lates calcarifer

All seasons

Arlaminga flesh is eaten after cooking. It is very tasty and highly sought after. 

Dalyngini

Sugarbag Bee

Trigona spp.

Kumunupunari

Yingwati, sugar bag, is collected in the dry season. Dalyngini (bees) are followed through the bush and the tree containing sugar bag is chopped down.

Jipwajirringa

Agile Wallaby

Macropus agilis

All seasons

Jipwajirringa are a much sought-after source of meat. In the past, they were hunted by men with spears and throwing sticks but are now hunted with guns. 

Jukwarringa

Mud Mussel

Polymesoda erosa

All seasons

Jukwarringa are an excellent food resource. 

Jurriyl

Whistling Duck

Dendrocygna spp. 

Kumunupunari, Tyiari

When the water holes dry up it is easier to hunt Jurriyl. The flesh is eaten after roasting on hot coals.

Kawarri or Muwani

Sand Goanna

Varanus panoptes

All seasons

The flesh is eaten after a light roasting on hot coals. 

Kawukawuni

Bustard

Ardeotis australis

Kumunupunari

The flesh, which is cooked on coals and eaten, is considered excellent food. Kawukawuni are easier to hunt in Kumunupunari.

Kipopi

Northern Brown Bandicoot

Isoodon macrourus

All seasons

Kipopi is considered excellent meat. They are roasted on hot coals. 

Kirilima

Orange-footed Scrub-fowl

Megapodius reinwardt

All seasons

Kirilima are roasted on hot coals and eaten all year round. 

Kitirika

Green Turtle

Chelonia mydas

All seasons

Turtles are collected whenever possible, although Jamutakari seems to be the most fruitful time. The flesh is eaten after the whole animal has been roasted in a fire. Karaka (turtle eggs) are a very popular food source and are eaten raw or boiled in water for 5 to 10 minutes

Kurumpuka

Mud Crab

Scylla serrata

All seasons

The flesh of the claws, body and legs of Kurumpuka is eaten after a quick roasting on hot coals. It is considered a delicacy and is much sought after. 

Mantuwunjini

Dugong

Dugong dugon

Tyiari

Mantuwunjini are hunted when they come in close to the coast to feed and breed. The flesh is eaten and is considered an excellent food. 

Marripukarli

Mangrove Jack

Lutjanus argentimaculatus

All seasons

Marripukarli are often found in near mangroves, and are known for their dangerous bite. The flesh is eaten after cooking and is very tasty. 

Martapaka

Crested Tern

Sterna bergii

Jamutakari

Martapaka lays eggs at the end of Jamutakari, the wet season. The eggs are collected, cooked and eaten. They are considered an excellent food.

Mapulinka

Partridge Pigeon

Geophaps smithii

Kumunupunari

Mapulinka are found on the roadside when grasses are seeding. The flesh is eaten after roasting. 

Mayimampi

Magpie Goose

Anseranas semipalmata

Kumunupunari, Tiyari

When the water holes dry up it’s easier to hunt Mayimampi. The flesh is eaten after cooking and is considered excellent food. It can be dangerous collecting Mayimampi eggs as Yirrikipayi (Saltwater Crocodiles) are in the same habitat. 

Mirnangini

Cockle (ridge shell)

Anadara granosa

All seasons

Mirangini are lightly roasted in hot coals, allowed to cool then eaten. 

Mirninguwuni, Piliwuni or Piliwunga

Oysters

Saccostrea spp. 

All seasons

Oysters are eaten raw, roasted briefly on coals or boiled for a short period. They are considered an excellent food resource that promotes good health. 

Piranga

Long Bum

Telescopium telescopium

All seasons

Piranga are lightly roasted on hot coals. They may also be eaten uncooked and are an effective hangover treatment.

Pwampungini

Black-footed Tree-rat

Mesembriomys gouldii

Kumunupunari

Pwampungini flesh tastes good in Kumunupunari, the dry season, because they have been eating flowers and nectar.

Tarnikini

Black Flying-fox

Pteropus alecto

Kumunupunari

Tarnikini flesh is eaten after roasting on coals. Tarnikini taste better in Kumunupunari, the dry season, because they have been eating flowers and nectar.

Tirrintirra

Burdekin Duck

Tadorna radjah

Kumunupunari, Tyiari

Tirrintirra flesh is eaten after roasting on coals. 

Wakatapa

Cheeky Mangrove Worm

Bankia australis

Tyiari

Wakatapa is a small ‘cheeky’ mangrove worm that cannot be eaten at most times of the year. However, after it has been boiled it makes a soup that is good medicine for coughs and colds, and is used by nursing mothers to increase milk production. If Wakatapa is accidentally only be eaten raw it causes throat irritation and coughing. It can only be eaten without cooking if collected from freshwater areas of mangroves and during Tiyari.

Wuninga 

Northern Brushtail Possum

Trichosurus vulpecula

All seasons

Wuninga are an important and highly regarded food source. They are roasted on hot coals. 

Wurripiti

Cockle

Tapes spp. 

All seasons

Wurripiti are lightly roasted in hot coals, allowed to cool then eaten.

Wujirrima

Periwinkle

Nerita balteata

All seasons

Wujirrima are lightly roasted on hot coals and the flesh picked out with a stick and eaten.

Yilinga

Carpet Python

Morelia spilota

All seasons

Yilinga are boiled for several hours or placed on hot coals. The cooked flesh is a popular food. 

Yirrikipayi

Saltwater Crocodile

Crocodylus porosus

All seasons

Yirrikipayi is only eaten by old people. The tail is the tastiest part. The eggs are hard to harvest because they are closely guarded by adult crocodiles.

Yuwurli

Mangrove Worm

Bactronophorous

Jamutakari

Yuwurli is a large sweet-tasting worm eaten raw after chopping them from the branches, stems and roots of dead mangrove wood. Yuwurli taste similar to oysters, and are given to people who are sick or unhealthy. They are especially good for pregnant women and nursing mothers and as a hangover cure.  Yuwuli cannot be eaten in Tiyari.