Unique taste-buds of Australia

      Bush food, commonly known as ‘bush tucker’ in Australia, traditionally relates to any food that is native to Australia and used as sustenance by the original inhabitants, the Aborigines (Indigenous Australians). Australian Aborigines have consumed native animal and plant foods for an estimated 60,000 years of human habitation on the Australian continent, and the ‘witchetty grub’ is considered a delicacy.

      The witchetty grub is a large, white, grub (mako), able to grow up to 15 cm long and 3 cm in diameter. The grub is the stem-boring or root-feeding larvae, belonging to the species of several wood eating moths, including the cossid and hepialid moths, and beetle larvae.  

Common names for the witchetty grub include: witjuti, witchedy, wichetty, witchety, and witchjetti grub; all pertaining to the witchetty bush, from where it received its modern name.  The bardy grub and bardi grub, are also names by which the witchetty grub is known, when they are used as bait by freshwater fishermen. The Warlpiri tribe of central Australia, Northern Territory call the witchetty grub, ‘Laju’.

     Witchetty grubs live about 60 cm below ground and feed upon the roots of River Red Gum and Black Wattle trees, Acacia shrubs, and Witchetty bushes. It is the appearance of small piles of sawdust around the base of these trees, shrubs and bushes which indicate where they can be found. They are removed with the aid of a long thin stem which has a backward facing thorn or hook.

       Once the most important insect foods of the desert areas, the witchetty grub was a staple in the diets of the Aboriginal woman and children of early Australia. The Aboriginal men also ate witchetty grubs, but it was the women and children who foraged for this food for consumption.

Edible either raw or lightly cooked in hot ashes, they are sought out as a high-protein food. The taste of the raw witchetty grub has been described as similar to that of almonds or peanut butter.  When cooked the skin becomes crisp like roast chicken while the inside becomes light yellow, like a fried egg.

      The witchetty grub’s nutritional value consists of – protein 15.1%, fat 19.2%, 100mgs thiamine, and 5mg vitamin C per 100gms; and although the Aboriginal people often view the consumption of food as their medicine, strengthening the body against sickness or promoting healing, the witchetty grub is also used for direct medicinal purposes.

     The Warlpiri Aboriginals use the paste made from witchetty grubs to administer to eye sores, and in the treatment of burns and wounds. They also give the witchetty grub to children who are teething, to sooth their aching gums. The popularity of this is because the leathery skin of the witchetty grub will last for quite a long time.