The women of Maningrida and surrounding homelands use a combination of locally found seeds, bone and shells to make a variety of jewellery including necklaces. earrings and bracelets. Many of the artists use complex patterns and designs to make their beautiful creations.
The women of Maningrida and surrounding homelands use a combination of locally found seeds, bone and shells to make a variety of jewellery including necklaces. earrings and bracelets. Many of the artists use complex patterns and designs to make their beautiful creations.
The women of Maningrida and surrounding homelands use a combination of locally found seeds, bone and shells to make a variety of jewellery including necklaces. earrings and bracelets. Many of the artists use complex patterns and designs to make their beautiful creations.
Mats can vary greatly. Artists commonly use a mix of naturally dyed and undyed fibre to create a striking variation of coloured bands. Some artists also incorporate different types of looping to produce different patterns and textured finishes. Each type of mat, fibre bag, basket and dilly bag has its own name in the various languages spoken in the Maningrida region.
Status: Stock
Strength and flow comes from within, having a connection to what surrounds us in life to regain strength to overcome.
Status: Stock
KUTHAI is a particular bush yam that grows throughout Zenadh Kes. It is a local favourite, eaten with turtle and dugong. Like taro, kuthai soaks up the animal fat, making it less fatty. Kuthai is harvested during the doldrums (saulala thonar or turtle mating season) when the winds drop off and hunting at sea is easier. There is always an abundance of fresh turtle and dugong at this time, so kuthai is important. When the root is about the size of a rockmelon it is dug up and cut. At the same time the small bulbs that grow out of the top are replanted. It takes two years to grow the root to a good size, but they can be left in the ground for more years and harvested when they are much bigger. Traditionally one area is harvested while the next one is still growing, so there is always a harvest for the following year. Enough is taken to last the whole wet season from December to March, when the wind picks up and the seas are too rough to hunt.
Status: Stock
This print is based on an outside fire that we like to roast crabs (Getalai). The orange stands for cooked crabs and black is badly burnt steamed crabs.
Status: Stock
Chains old and new, starting to get rusted from salt. Ready to put together for day out going reef fishing.
180cm x 40cm Silk Chiffon
Status: Stock
Mekai is the Kala Kawaw Ya word for the beach almond which grows on Moa Island. It is a food source and also good for medicine.
A beautiful sunny morning is about when the sunlight bursts through the mekai almond leaves in the morning.
180cm x 40cm Silk Chiffon
Status: Stock
Wisway, take a bite into the life on Moa Island!
Follow traditional recipes by our artists and you’ll be a Torres Strait Master Chef in no time!
Our dishes are made for special gatherings like weddings, birthdays and tombstone unveilings.
If upla feeling like a lil’ snack is coming on; have a go and try making one of our delicious recipes. Eso
Pearl Shell Meat Sambal by Paula Savage
1 ½ cup dried pearl shell meat
2 onions, diced.
1 knob ginger, grated.
2 cloves garlic
2 birds eye chilli
1 tsp prawn paste dissolved in ¼ cup vinegar.
1 tsp soy sauce
Heat 2 tsp oil in a frypan with a lid.
Fry the veges, then add the prawn mix and soy.
Cover with water and simmer.
For 1 hr with lid on.
Add more water as you go along.
To keep everything covered.
After 1 hr, remove the lid and
Boil off the excess water for about ½ hour.
Until it is soft but not wet.
Serve with rice.
Connect with us: we would love to see your version of Paula’s recipe. Take a photo and tag us on the Moa Art’s Instagram
#islandstyle #islandrecepie #islandcookout #torrestrait #moaarts #moaislandfnq
Check out our website www.moaart.com.au for a range of traditional recipe.
Print by Paula Savage