October 2024

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Mandjabu (Fish Trap) – Helen Lanyinwanga

In old times people would make these mandjabu (fish traps) to go fishing. They are made with vine we find in the jungle. That old man, Anchor [Gulunba], he showed me how to make these fish traps. I would sit there and watch him making them. We catch barramundi, catfish, all kinds of fish.

Helen Lanyinwanga

Kuninjku people traditionally make two sorts of conical fish traps. One is called mandjabu and is made from a strong, durable vine called milil, and a smaller one is called manylik mandjabu, and made from the grass manylik. The mandjabuconical fish trap is bigger and stronger and used in tidal reaches of creeks to catch large fish. The smaller, lighter manyliktrap is used in freshwater flowing creeks to catch smaller fish and freshwater prawns. In earlier times, only men were involved in the construction of the large fish traps, but children would often crawl inside and assist.

To make mandjabu, weavers firstly harvest milil (burney vine, Malaisia scandens) and put it in water overnight to make it soft. Then they start weaving it; they make rings for the inside to keep the fish trap’s shape. People also make string from the bark of burdaga (kurrajong) to attach the bardainy (hibiscus) rings and to tie the conical end of the fish trap. It’s hard work and it can take three or four weeks to make a fish trap. People also use fish-net fences called kunkarlewabe. They would put the kunkarlewabe  across rivers and creeks. In the middle they would place the mandjabu. They also used small things like sticks, rocks, mud and grass to block the fish from going through. This way we would catch fish such as saltwater barramundi rajarra, ngaldadmurrng (freshwater barramundi), small black freshwater catfish (buliya), bonefish (an-guwirrpiya), and sand bass (dalakan) in the mandjabu.

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Wayuk – Roseanna Bonson

‘I always follow the footpath of my grandmother. I have too many stories of my grandmother. We went to the bush and ate bushtucker like yam, yabbie, barra, catfish and magpie goose. We didn’t come into town often, we were staying at Barrihdjowkkeng outstation. I learned how the old people used to live. I always think about my family out there and I keep going. My grandmother asked me to work with her for many years. I watched her making lino and screen printing. That’s why I stay in this job and I’m for the women’s centre’.  Roseanna Bonson 2021

Roseanna’s first design is a 2 colour waterlily design. Wayuk (waterlily) *kuninjki grow in the swamps around Barrihdjowkkeng.

‘The flowers of the waterlily are white and yellow and I like that kind of colour.’ Roseanna Bonson 2021

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Wayuk – Roseanna Bonson

‘I always follow the footpath of my grandmother. I have too many stories of my grandmother. We went to the bush and ate bushtucker like yam, yabbie, barra, catfish and magpie goose. We didn’t come into town often, we were staying at Barrihdjowkkeng outstation. I learned how the old people used to live. I always think about my family out there and I keep going. My grandmother asked me to work with her for many years. I watched her making lino and screen printing. That’s why I stay in this job and I’m for the women’s centre’.  Roseanna Bonson 2021

Roseanna’s first design is a 2 colour waterlily design. Wayuk (waterlily) *kuninjki grow in the swamps around Barrihdjowkkeng.

‘The flowers of the waterlily are white and yellow and I like that kind of colour.’ Roseanna Bonson 2021

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Wayuk – Roseanna Bonson

‘I always follow the footpath of my grandmother. I have too many stories of my grandmother. We went to the bush and ate bushtucker like yam, yabbie, barra, catfish and magpie goose. We didn’t come into town often, we were staying at Barrihdjowkkeng outstation. I learned how the old people used to live. I always think about my family out there and I keep going. My grandmother asked me to work with her for many years. I watched her making lino and screen printing. That’s why I stay in this job and I’m for the women’s centre’.  Roseanna Bonson 2021

Roseanna’s first design is a 2 colour waterlily design. Wayuk (waterlily) *kuninjki grow in the swamps around Barrihdjowkkeng.

‘The flowers of the waterlily are white and yellow and I like that kind of colour.’ Roseanna Bonson 2021

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Wayuk – Roseanna Bonson

‘I always follow the footpath of my grandmother. I have too many stories of my grandmother. We went to the bush and ate bushtucker like yam, yabbie, barra, catfish and magpie goose. We didn’t come into town often, we were staying at Barrihdjowkkeng outstation. I learned how the old people used to live. I always think about my family out there and I keep going. My grandmother asked me to work with her for many years. I watched her making lino and screen printing. That’s why I stay in this job and I’m for the women’s centre’.  Roseanna Bonson 2021

Roseanna’s first design is a 2 colour waterlily design. Wayuk (waterlily) *kuninjki grow in the swamps around Barrihdjowkkeng.

‘The flowers of the waterlily are white and yellow and I like that kind of colour.’ Roseanna Bonson 2021

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Manyawok (Cheeky Yam)

This design depicts the cheeky yam, which is found on the artist’s country, near the outstation of Mumeka in central Arnhem Land. Yams are an important bush food that are collected during the wet season.

Unlike other yams that can be eaten roasted, the cheeky yam can be poisonous if not properly prepared. The preparation process of the yam traditionally takes two days. Firstly, the yams are dug up with a digging stick and boiled over a fire. They are then peeled and sliced into thin strips, which are placed in a special dillybag woven by women from pandanus leaves. The yam-laden dillybag is then strung from an overhanging branch into a river, so the bag just touches the flowing fresh water. The cheeky yams are left like this overnight to allow the running water to remove the toxins. The next morning, people return and collect the dillybag, and leave the yam pieces in full sunlight to dry out. Finally, when the yam pieces have dried in the sun for a day, they are ready to eat.

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Manyawok (Cheeky Yam)

This design depicts the cheeky yam, which is found on the artist’s country, near the outstation of Mumeka in central Arnhem Land. Yams are an important bush food that are collected during the wet season.

Unlike other yams that can be eaten roasted, the cheeky yam can be poisonous if not properly prepared. The preparation process of the yam traditionally takes two days. Firstly, the yams are dug up with a digging stick and boiled over a fire. They are then peeled and sliced into thin strips, which are placed in a special dillybag woven by women from pandanus leaves. The yam-laden dillybag is then strung from an overhanging branch into a river, so the bag just touches the flowing fresh water. The cheeky yams are left like this overnight to allow the running water to remove the toxins. The next morning, people return and collect the dillybag, and leave the yam pieces in full sunlight to dry out. Finally, when the yam pieces have dried in the sun for a day, they are ready to eat.

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Manyawok (Cheeky Yam)

This design depicts the cheeky yam, which is found on the artist’s country, near the outstation of Mumeka in central Arnhem Land. Yams are an important bush food that are collected during the wet season.

Unlike other yams that can be eaten roasted, the cheeky yam can be poisonous if not properly prepared. The preparation process of the yam traditionally takes two days. Firstly, the yams are dug up with a digging stick and boiled over a fire. They are then peeled and sliced into thin strips, which are placed in a special dillybag woven by women from pandanus leaves. The yam-laden dillybag is then strung from an overhanging branch into a river, so the bag just touches the flowing fresh water. The cheeky yams are left like this overnight to allow the running water to remove the toxins. The next morning, people return and collect the dillybag, and leave the yam pieces in full sunlight to dry out. Finally, when the yam pieces have dried in the sun for a day, they are ready to eat.

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Manyawok (Cheeky Yam)

This design depicts the cheeky yam, which is found on the artist’s country, near the outstation of Mumeka in central Arnhem Land. Yams are an important bush food that are collected during the wet season.

Unlike other yams that can be eaten roasted, the cheeky yam can be poisonous if not properly prepared. The preparation process of the yam traditionally takes two days. Firstly, the yams are dug up with a digging stick and boiled over a fire. They are then peeled and sliced into thin strips, which are placed in a special dillybag woven by women from pandanus leaves. The yam-laden dillybag is then strung from an overhanging branch into a river, so the bag just touches the flowing fresh water. The cheeky yams are left like this overnight to allow the running water to remove the toxins. The next morning, people return and collect the dillybag, and leave the yam pieces in full sunlight to dry out. Finally, when the yam pieces have dried in the sun for a day, they are ready to eat.