When you find yourself in a remote place you welcome any overtures of friendship. loneliness, culture shock and generally figuring out how you’re going to fill in the hours after work can be quite a challenge.
A sulphur-crested cockatoo befriended Fasi and I one afternoon. It was sitting on the guttering of the clinic building just above our heads, leaning over peering at us as we talked. When we walked the hundred or so metres home along the red dirt track, it flew through the gum trees, over our heads and landed on the metal railing outside the kitchen, loudly calling “hello”. It must have once been someone’s pet, although we never found out whose, and it never ventured far from the back verandah and it’s water and sunflower seed tray, from the day it arrived till the day we left.
I loved that bird, it brought another dimension to the harsh life I was experiencing in Aurukun. Just watching it waddle about on the railing or wandering into the house made me smile.
Magpie Geese are large noisy birds that frequent the swamps of the Top end of Australia, especially during the wet season, when they nest and lay their eggs. They are a valuable source of food for Aboriginal people in those areas. The sky becomes filled with honking black and white flocks of birds and you know you’re soon going to come across cold camp fires when you’re out walking, with scattered feathers and bones around them. For me, they herald Christmas.
This recipe was given to me by an Aurukun health worker:
Magpie Good Stew
You need two geese, soy sauce, vinegar, One onion, Two potatoes, two garlic cloves, Two knobs ginger.
Cut out the bones, cut up the meat into cubes and soak in soy sauce and vinegar for two hours. In a camp oven throw in diced onion and potato, garlic, ginger and a cup full of water. Toss in marinated geese pieces, cook on the fire until meat and potatoes are cooked through. While the stew is simmering, place the geese bones on a grill on the fire until crispy and crunchy, they make a good snack. Serve with boiled rice.