Boiled and shelled bunya nuts can be slivered briefly toasted and used as a garnish if very finely sliced with a meat slicer, mandolin or very sharp knife. Bunya nuts are composed of starch and water and if the slices are cut too thickly the toasting dries out the starch to an almost unchewable texture. This characteristic also makes boiling the preferred cooking method for bunya nuts with some hardening inevitably occurring if the nuts are roasted. Boiled bunya nut straws can be grilled to just harden the surface leaving the inside still chewy.
Discover the functional (nutritional, antimicrobial, culinary or cosmetic) uses of the wild resources of the world's longest living culture.

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