BUNYA BUNYA - I Tried Nuts That Dinosaurs Once Ate (and made hummus with them)
ฝัง
- เผยแพร่เมื่อ 18 ก.ค. 2023
- Episode: 715 Bunya Bunya Nuts
Species: Araucaria bidwillii
Location: New York, USA & Noumea, New Caledonia
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For more dinosaur food, check out this video where I try the Monkey Puzzle Nut.. and make pesto out of them.
th-cam.com/video/NchD65sQoEw/w-d-xo.html
Those are all over the SF Bay Area
My aunt had one of those in her yard in Vancouver BC Canada.
I live in the State of Paraná, Brazil. Here we have the most famous tree in Southern Brazil: Araucaria angustifolia. This tree is the symbol of Paraná, and produces pine cones between April and July, autumn and winter for us in the Southern Hemisphere. We call the seeds "pinhão" and cook it to consume. It's a typical food of the June Festivals in Southern Brazil (Festas Juninas or Festas de São João). The seeds make up some typical foods, such as the famous "Entrevero". The flavor of the seeds is somewhat reminiscent of pinoli, but it's bigger and tastier.
One more curiosity: the Capital of Paraná, Curitiba (kur yt yba), is an indigenous word, of Guarani origin, and means "a lot of pine trees or pine forest", due to the large amount of Araucaria angustifolia in the region.
That "humus" looked more like poi.
Take out the garlic and you made bunya bunya marzipan
It's crazy to think that dinosaurs were making hummus way back then.
yep. Crazy 😉
Hummus is traditionally made with chickpeas/garbanzos.
You still doesn't know? Bro Dinosaur has been used electronic blender mix with some garlic, lemon, salt and tea nut a million year ago to made hummus
Not the momma didn't ever make it right. 😀 (Dinosaurs tv show reference)
#whooooooshhhhhhhh.......@@adamlebleu4598
I live in the middle of bunya territory and I'm in the process of domesticating them as a crop species. I always remove the seed coats before cooking since they are less slippery when dry. Also the coats impart a resinous flavor to the seeds afterwards. You should go check out the parana pine in southern Brazil as well to complete the suite of edible species in the genus.
Would you be willing to give some insight into your process for domesticating these dinosaurs? Is it a similar process to pine nut cultivation?
That's so dope! I just planted a few bunya trees I got from Daley's nursery last week. I'm also interested to hear about your domestication process
wonder if bushland would be better equipped against bushfires, if there was bunya pines growing amongst the eucalypts.
@@Chris-op7yt Before aboriginal settlement it is believed about half of queensland was under Araucaria forests. They are a fairly fire sensitive species, so with the shift to regular burning in recent history they have retreated to a few remnant pockets.
Can I buy some off you? I’m in Brizzie.
In primary school, in Australia, an enterprising kid would bring these to school and sell them for 5 cents a piece.
👍😊
The best way to eat them is roasted on the coals of a fire in their shells. The heat breaks down the shell as it roasts the nut, making it easier to peel, and it has a much better flavour and texture that way.
That sounds really tasty!
I love when you talk about the cultural impacts of certain fruits and vegetables. Learning history through the lens of food is such a fascinating way to look at the past.
Have you checked out Max Miller's Tasting History, too? Excellent watching. :)
@@BaronVonScrub Yes! Love his channel along with the Townsends
@@Grooth Yes! They're wonderful, too! :D
@@BaronVonScrubI see, so you too are a man of culture.
And eminently relatable. Our culture largely revolves around food, altho methods change, that remains the same.
Honestly he almost had me with his trick transition. I thought something had gone wrong with the video
Dude same my cell service randomly drops when I'm watching and I thought that was it😂
Seeing that doughy stuff in the food processor, I'd have strayed from the beaten path and tried bunya pasta/gnocchi.
Was thinking spaetzle or bread dumplings - gnocchi is a great idea
Or make them into patties and fry them in bacon grease :)
@@Kementirihe's vegan lol
@@Kementiri I think the patties is a good idea. Maybe add some caramelized onion for depth of flavor. Seeing as he's vegan, I'd probably go with sunflower or peanut oil.
Pierogi would prob be pretty good
I live in the State of Paraná, Brazil. Here we have the most famous tree in Southern Brazil: Araucaria angustifolia. This tree is the symbol of Paraná, and produces pine cones between April and July, autumn and winter for us in the Southern Hemisphere. We call the seeds "pinhão" and cook it to consume. It's a typical food of the June Festivals in Southern Brazil (Festas Juninas or Festas de São João). The seeds make up some typical foods, such as the famous "Entrevero". The flavor of the seeds is somewhat reminiscent of pinoli, but it's bigger and tastier.
One more curiosity: the Capital of Paraná, Curitiba (kur yt yba), is an indigenous word, of Guarani origin, and means "a lot of pine trees or pine forest", due to the large amount of Araucaria angustifolia in the region.
Thanks for the recipe idea! I harvest Bunyas every year in Australia and am always looking for ways to use them. Going to try a riff on entrevero with a few I have in storage!
There is a type of nut sold in the US called Brazilian nut. Is that the same as pinhao?
@@ushumirsky nope, we call them Castanha do Pará (Pará nut)
Brazil nut is a different thing, called "castanha do Pará" here. "Pinhão" (the ~ is important) is native to southern Brazil, and the common name comes from its similarity to European pinion nuts.
@@ushumirskyI think it is an entirely different tree from the Amazon forests
Araucarias are very commonly planted in southern Europe, very cool giant trees for sure
Not this species
@@manchagojohnsonmanchago6367 I have seen a video of a tree in Menton - Southern France.
@@manchagojohnsonmanchago6367 the ones with the giant fruit not, the ones in New Caledonia yes
Lots of Monkey puzzle trees in the UK...it has an edible nut but only from mature female trees which are close enough to male pollinators...never had an opportunity to try it, sadly 😢
Yes, I live in Spain and a half of my neighbours have Araucaria excelsa. Araucaria araucana is planted in the Pyrenees. And I've seen three Araucaria bidwillii, the specie on the video, in the Mar i Murtra gardens in Girona province.
I loved the pause transfer to travel moment. It gave it a bit of a documentary feel.
And the music choice? Sublime. His editing style really resonates with me
It freaked me out at first 😅
For a moment I thought my computer had locked up.
@@IreneSaltini Me too!
I loved it! I also loved his friend smiling in the background holding the breadfruit. He had such the charismatic attitude, even just smiling in the background, holding that thing up!
I like how he was just carrying around a breadfruit.
we made something really interesting with that breadfruit. episode on that... in a couple months
Let me guess...bread?
Yes, thats breadfruit all right😂😂@@Ecato
@@EcatoIt is called breadfruit.
Remember captain Bligh bringing bread fruit. Huge tree here in Borneo.
With chickpea hummus you would add tahini, I feel like that would have helped remove the pastiness and make it more creamy
Yeah, he totally forgot to add tahini. It's an important flavour component and the oiliness should fix the texture.
Its pointless none the less. You can get chickpeas dirty cheap. There is no need to reconstruct something that already works.
Btw, 1 clove of garlic is too much for that amount. The olive oil was too little. Needed additional neutral oil to make it more runny.
The texture he got might be bcuz of the fats of nuts together with the acid from thr lemon.
Yes, the actual name of the dish in Arabic is "hummus bi tahineh," - "chickpeas with tahini." But American takes on hummus are almost all dismal as it is. Almost always too little tahini and lemon, too much garlic. There's one commercial brand that's not too bad, but the typical stuff you find in health food store delis tastes like spackling paste and sadness.
@@NarutoSSj6 To be fair he's not trying to make a replacement for hummus. He's trying to make bunya bunya taste good.
@@NarutoSSj6 you missed the whole point of the episode. If he wanted to make Hummus with Tahini, he could've walked to the local market.
Now it is exactly the season of the nuts of araucarias here in Brazil, but the specie we have here is the araucaria angustifolia. There are several traditional dishes here in the south of Brazil, but the best way to eat them is toasted, no salt needed. Those trees give a special charm and a prehistorical view to the landscape, with a mushroom shape.
I own a cabin in the Bunya mountains, and it's a magical place. When it's nut season the giant cones are everywhere. You can hear them falling deep in the rainforest at night. Sometimes an unlucky wallaby will get struck by one.
They look and sound just like massive pine nuts! Can't wait for the sea grapes in next episode!
the sea grape episode is going to be very fun.
I'm positive these have huge potential but, with my limited imagination, the only way I've figured out to prepare them is boiled and dressed with garlic butter. It's interesting they went doughey when you blended them - maybe they'd make good gnocchi or fritters or something.
Dino Gnocchi would be interesting to try!
@@WeirdExplorer Would love to see it! Was my first thought when I saw the doughy, potato-y texture, too.
Gnocchi is a great way to use these it works really well
@@mattrupp8562 Imma try that next time I get some
they should make it an alternative to peanut butter.
A collab between you and "Crime Pays But Botany Doesn't" would be legendary!
I was thinking the same!!
Oh yes, and they certainly look like brothers…! 🌲
Great to see you trying stuff from my neck of the woods! I grew up right near the Bunya Mountains, and it was always amazing seeing the markings on the pines from their use before colonisation. It’s been fantastic seeing that cultural tradition being revitalised in the region
I love the Bunya Mountains! It's a good three hour drive, from where I live, so I've not been there in years, unfortunately!
I love that the bunyas have made an appearance on your channel! I live in South East Queensland, Australia, and last year was an absolute bumper crop. I made a few dishes and condiments with them, but was mostly happy to eat them just cooked and drink the tea.
Saw a brilliant series on New Caledonia by Crime Pays But Botany Doesnt. really awesome series
Really awesome channel. Joey Santore rocks.
Thanks for the recommendation!
The stuff he puts himself through in the name of fruit discovery - he deserves an award!
Since they're so starchy maybe you need more olive oil to keep the starch from getting gluey? That's one of the reasons mashed potatoes have so much butter and it goes in first - it keeps them from getting nasty and gluey.
You can make pesto out of it, really tasty!
Makes sense since it’s related to pine nuts.
This is one of the coolest and oldest "fruits" yet
Botanists don't see cones as fruits so you're absolutely right to put the word in quotes.
@@commenter4898 New factoid learned today.
@@commenter4898 yeah and the part you eat is the seed anyway
Just a thought, the texture of the hummus would probably improve with the addition of a lot more olive oil.
Not to mention tahini
Yes, I was waiting for the tahini, but he put the lid on the food processor instead. Not that you'd add tahini instead of putting the lid on of course, that'd probably be worse.
Yeah, he didn't make the hummus correctly. It needs tahini and a lot more oil. No water. I don't understand why he added water at all.
So much truth. You three know what’s up
Hey! I grew up eating the South American version of these, they're really nice, but I honestly can't stand any more complex recipe that uses them, they're all quite cursed
Can you explain why theyre cursed?
I too would like to know of this curse.
@@MamaShawama okay, if you watched the video until the end you'll see that this guy has the same problem as me here, these nuts have a very *specific* texture when cooked, so everything that you put them on gets kinda weird
I've seen people put this in meat stew, make candy out of it, even turn it into flour to dip barbecue into, and all of those recipes inherit the weird ass texture from the nuts, I personally am not a fan
@@Tsuruchi_420thank you for your report 🙏
The Araucária we have here in Brazil (also known às Paraná Pines) produce a smaller but somewhat similar fruit which nuts are delicious… in southern Brazil they mostly eat it boiled or roasted (including a type of roasting made directly in a fire from dried araucaria branches and leafs)…. They also have several recipes using these nuts, like cakes, stuffings, “farofa”…
Love watching your channel evolve over the years, great editing these days!
Ok, how many people got up to check their router?
😂😂😂😂😂😂😂😂😂
Sugar and garlic go great together! Donair sauce is sweetened condensed milk, vinegar , and garlic powder and is delicious😋
I love all of those things on their own so it just taste good!
I lived in Santa Rosa, CA for a few years. There are two bunya bunya trees downtown. Luther Burbank had spent a number of years in Santa Rosa, and his legacy is evident throughout the vicinity.
I’ve been watching your videos since elementary school, going into my third year of college now… I cannot thank you enough for these educational and inspiring videos that made me go out and try so so many fruits and other plants.
Fun fact: monkey puzzles got their names as it’s the only tree a monkey can’t climb. I’m lucky enough to have 3 growing around my house (I’m from the UK)
how is that even possible?
The common name of 'monkey puzzle' was coined during the mid-1800s when Charles Austin, a noted barrister, on seeing the tree for the first time commented that climbing the spiny, spiralling branches would be a puzzle even for a monkey.
@@RoseNZieg wouldn't say they are a 'common' sight in the UK, but not altogether rare either. My neighbour has one. They tend to be in larger gardens or used as ornamental trees as they are clearly not a native species. They seem to grow okay though. All the ones I've seen appear to be (according to wikipedia) Araucaria araucana - with much shorter, spikier leaves than one in the video.
@@johnsnowdon2939You are correct. A. araucana is the predominant species in the UK. However, if you travel to the mildest areas in the southwest, you may find A. bidwilli ( the subject of this vid). I don’t know this for a fact, but it’s certainly possible climate wise.
Then, if you were to go to areas that are virtually frost free , you may find A. excelsa/ heterophylla- the Norfolk Island pine. I believe there are some at Tresco, and I read that the most northerly Norfolk Island pine growing outdoors is on the South West Coast of Ireland on the island of Valentia
Omg, the biodiversity center of the world! I'm so happy to see you there! Lots of rare stuff
Fascinating stuff, makes me want to grow a Bunya tree here, will keep an eye out at nurseries. Looks like the Bunya nut paste would be good as a thickener for curries like how Candlenut is used in Malaysian curries. 😊
Fascinating video. You really do go everywhere, don't you? I'd heard of New Caledonia only once before in my life, I learn something new with every video you release. Thank you.
I would have bet money there wouldn't be such comprehensive road networks. So many little places in Earth, so little time
Thank you for bringing up the history of how important the Bunya Bunya are to Aboriginal Australians. Their history and culture often gets overlooked, the Aboriginal Australians suffered terribly from colonization. I'm glad to see that people are starting to appreciate and show interest the Bunya Bunya, hopefully this will lead to better relations and outcomes for Aboriginal Australians.
Best fruit and nut review channel in the whole internet 🔥🔥🔥
I am so enamoured with the look of whole fruit! Somehow just looking at it transports me back in time ❤
Man, you’re amazing. Just impulsively going to amazing isolated places to eat a single exotic fruit. You’re awesome.
This tree is planted fairly abundantly here in Buenos Aires (although we have our own two species of Araucaria here in Argentina).
Never eated the seeds because the cones are usually pruned way before they could fall and kill someone (the trees are usually big and old).
So, you have Araucaria angustifolia at sea level over there?
It's indeed fascinating, because this species is highly demanding in altitude, but it can be compensated by latitude
It won't thrive at sea level on parallel 27°S, for example
wow what a cool nut! since they are potatoey maybe some kind of fritter would be nice?
They are best to eat when the chicken bed are picked before they drop. Once they have dropped the starches have already started to break down to feed the young shoot inside.
Aboriginal Australians used to climb the 40m + tall trees to pick the cones at the perfect time.
You can also let the seeds sprout & develop a small tuber, then eat that..
Had an idea of how to use your bunya bunya hummus. Spread it out thin on some parchment paper, score it into squares or triangles, bake in a 350 degree oven for about an hour to let it dry out, and, voila! Bunya chips! I have actually done that with left over refried beans, they turned out great.
monkey puzzle trees have sort of a thing in British Columbia... there are several trees in Victoria that were imported in colonial times. The first time I saw one on my way to university I thought, huh. that tree looks so weird and ancient ..
I had no idea about the new caldonia thing though! :)
Monkey Puzzles are Chilean. The genus center of diversity is New Caledonia, but not all are from there.
Seems like you might be able to fry it post boil or as a sticky dough.
good idea!
In Brazil we boil the seeds in salt water, and it's easier to peal the shell off. It's delicious. It's sort of like a chestnut but bit more bland.
Hey the editing in this video really made it fun for me. Thanks for another great informative piece of content for us all to enjoy.
I heard monkey puzzle trees mentioned, and it reminded me of how you can see some of them in Scotland of all places. Seems like people were eager to plant them a while back, since you can sometimes spot one near parks or neighborhoods. Always looked pretty alien to me, not surprised to hear it's not native haha.
Is this the work of Victorians feeling fruity again? It’s cool we have giant redwoods and such because of that
@@SobrietyandSolace yeah! saw lots of redwoods at balmoral
I wonder if you could grind this up and use it to make bread?
As an Aussie who eats thousands of bunya nuts every year when they are in season. Yes you can eat them raw, they are sweeter that way. I prefer to boil them but to be clear ALWAYS! split the nut before heating otherwise it will explode. Roasted in shell is very different to without but either way they are tasty and delicious, like popcorn but better. I like to split the shells, boil them , then it's easier to shell them, once you shell the boiled nuts, if you want to bake with them grind them, then leave them to sit overnight in the fridge rather than use them fresh. Use the ground nuts in place of other flours in baking, it's denser but tastes better. But use about one third bunya at most in ratio to plain flour, if you want a properly risen bread, too much bunya makes a dense bread.
This was fascinating! The transition was beautiful.
I think I would try still adding the chickpeas like traditional hummus but replace the Tahini with the Bunya nut
They are mainly waxy starch so it's going to end up pasty and goopy when you process them this way. Like how if you use the waxy kind of potatoes for mash and over work it, it goes goopy - it's just how the starch is structured. You would need a very small amount of it mixed with chickpeas to get a similar hommus texture. It's just better used in a different way.
Jared, did you ever wonder what fruit may be on Sentinel Island? lol... I think u may have a hard time eating every fruit, because on top of not being allowed to go there, the tribe will kill u anyway if you step foot on that island lol.. I heard its an island as big as Manhatten!!
I love that that island is mostly untouched from outsiders. I'm sure the plants are safer that way.
@@WeirdExplorer lol 100% agreed!
He can bring offerings of Noni and Soapberry, I'm sure they'd accept him after that
@@brandon9172 Would probably be better than offering Jesus, we saw how that ended for the past 2 people... lol
Andaman Islands do have a few interesting native fruits, I’m not sure if there are any specifically to sentinel island but on the bigger island they have lots of blue flesh baccaurea species that are related to tampoi and rambai(Burmese grapes), I would like to try them eventually
I moved to spain and a friend had a pine nut tree.i was so excited by this. Like you, I find fruit endlessly fascinating. I ate some pine nuts but I didnt enjoy the taste. Now, I feel quite strong nausea if I eat them.i have actually vomited after eating them! Very disappointing. I love beech nuts and thought that😅 this would be similar . The fagus fagus tree doesnt grow here. I never thought I would find a nut that I wouldnt like. But there we are.😂
NOT NEARLY ENOUGH "DEEZ NUTS" JOKES
Sweet and garlic goes GREAT together tho... I especially recommend very well roasted papaya with garlic, I myself also added condensed plant milk, my own kinda curry mix, roasted onions and carrots all together with a chewy lentil pasta. But the core that really works wonders is definitly the sweetness, papaya and garlic.
Favorite place on earth. So many rare indeginous plants. As a plant nerd, that is paradise.
Looks like you got mashed potatoes instead of hummus lol
There's a fig in New Caledonia called Ficus habrophylla- the New Caledonia Fig or Giant Leaved Fig. Perhaps you could source it and do a review? By the way; I really enjoy your videos on the fruits and snacks from all around the world. I have been inspired to travel around the world and sample these delights for myself.
boil, and then cut and lightly fry in butter and serve with salt :) Its easy to put on a few kg in bunya season. Look into making pesto, and flour with them!
It got pasty because those starches work like flour, and thats why natives used them as flour to make breads or to add more consistency to soup.
You dont need to open them before cooking, and its common to toast them after being boiled.
Or get roasted slowly from the start to get a different product. You can eat them candied or in savory plates.
He seems so skeptical in this one. I haven't seen him this skeptical in a while.
I didn't know that dinosaurs made hummus.
Very popular at parties back in the Jurassic days
@@WeirdExplorer For some reason your comment gave me a mental image of dinosaurs putting their keys in a fish bowl.
My favorite way to have chestnuts is to cross cut the shell, bake till the shell folds back, cool them, then peel and dip into melted butter. Yum
These are so interesting. Thanks for educating me Jared!
Glad you enjoyed!
Funny, you tried nuts
@@jamespadilionijr8362you ruined it
@@jamespadilionijr8362I'll have them
@@shitmultiverse1404 joke was dumb in the first place
Steven seems like a great travel partner. It's always a plus when he makes an appearance.
Hope you're both well! ^_^
Good to see a new video 👍🏻.
Wow!!! Thank You.
This fruit's story was fascinating. So exciting to eat something the dinasaurs ate. Oh, about your cool shirts, David Bowie, and loved the Divine one you wore in another video.
Really interesting! Had no idea about the Jurassic history of New Caledonia.
I was always under the impression that the Bunya pine was a native Australian tree.
it is. I'm talking about the other species in New Caledonia
Love those relicts of Gondwana! The only araucaria I've ever been able to touch is a Norfolk pine in a pot, I think...
I love these trees and I love your channel, I am so happy to see them together!
I have a few saplings in my backyard that I've scavenged from beneath century old trees in perth.
they have a perculiar germination, when the seed germinates it sends down a root which then forms a tuber, this tuber goes into dormancey for a random number of years between 1-5, it's thought that the randomness is to help spread out the germinations of a successfull cone across a longer time period to better take advantage of the rarity of canopy gaps in the dense rainforest in which it's native
also in the same family is the famous woolemi pine, it's so rare that I don't know if anyone has ever eaten a seed, but when mine fruits in a decade I'll be sure to send you one!
Thank you for uploading!
8:38 loving the trying of the iteration of everything! Yes - I taste through the camera.
I absolutely love the Araurcarias! Such a unique group of plants
Oooh I've been looking forward to this video! I'm going to partake in some of the holy herbal sacraments before I click "play", and enjoy the show!
That doughy phase left me wondering if you could leaven it and make it rise like bread. The sticky goo which followed adding water was something I'm almost sure you could use as a binding agent in making gluten-free bread or cakes. It's actually tickling some memory of baking cakes with my mother, but that was so many years ago, it's just not really coming back to mind. Maybe it would be a cake if baking soda was mixed in and it was baked appropriately.
Bunya Pines are common in Eastern Australia the aboriginals and early colonials used them to make flour from them
I love this channel. Only 69.335 fruits left to review. That'll keep Jared busy for the next few years.
Very cool, looks so bizarre. Keep up the great work! :)
One of your best videos yet!👍
I swear I have seen those trees growing around San Diego in Southern California.
A most informative, intriguing and cool show this time. Not often people get to see prehistoric nuts. Keep up the great videos.
Glad you enjoyed it
I wish the dinosaurs knew that the nut was supposed to be cooked but hey, they're dinosaurs and you definitely have a very interesting and extremely entertaining channel here, Jared. It's one in a million. Keep up the good work!
I might be wrong but I believe that the reason why in such a very rural place, sparsely populated with lots of land available like New Caledonia, grocery stores sell mostly imported exotic fruits from temperate climate areas is because over there almost everybody have a backyard, or have some relatives with a piece of land growing tropical fruits and vegetables. So they obviously won't buy bananas, mangoes, taro, sweet potatoes...that they grow themselves for free!
That transition really got me, 👍
Great film
Love the look of ancient trees, I wish I could grow them in my northern climate.
The bunya pine is made of to Australia. If you go inland, they grow longer mountain ranges in Queensland.
In Brazil we eat it as well, "pinhão". But, we don't snip them before cooking. We soak them overnight, rinse and pressure cook them for between 30 to 45 minutes with salt. Them pop open, then you rinse them, boil with fresh water and add butter, parsley. Let it rest like that for 2 hours and then serve. They soak up the flavors you add at the end. If you like, black pepper or whatever you want. I like, a bit of cayenne.
Damn im so glad the dinosaurs kept records so we could find out this cool info
We had a Bunya Bunya growing at our high school.
My class went to clean it up or something; I spotted one of those seed cones & brought it out.
Now I get why the teacher was surprised.
I think we found 2½ full cones in all the litter on the ground.
The attention that has come to these nuts
I ALWAYS LEARN COOL THINGS FROM YOU, THANK YOU!
My pleasure!
Hey if you and Steven are a thing, or are just buds, yall are cuties. He's always got good info. That's it.
Beside our native A. angustifolia, several other species are abundantly cultivated in parks, gardens and public roads here in Rio Grande do Sul. The park close to my house has around 10 A. bidwillii (bunya bunya) and they're so massive! I love them. A. cunninghamii, A. heterophylla and A. columnaris are also very popular. Unfortunately, I haven't seen A. araucana here. When I lived in Europe, I often saw them as well (at least in Portugal, Spain and France). They're definitely my favorite genus of trees!