There was a lot of food to taste at the Easter Show. But one style of cooking is unique among the first nations people.
Have you ever heard of the traditional cooking style called Kup-Murri?
It’s a traditional way of cooking that Aboriginal and Torres Strait Islanders would use to prepare food for large gatherings and ceremonies.
So, what is a Kup-Murri?
A Kup-Murri (also sometimes spelled “Kup-Murray” or “Kapmari”) is basically a pit oven, where food is cooked underground using heated rocks, fire, and layers of vegetation to trap the heat, the process is slow, but it infuses the food with rich, smoky flavours and is deeply embedded in cultural practices of sharing, storytelling, and community.
Once ready, a layer of banana or palm leaves is added to prevent burning and create steam. Meat, fish, vegetables, and sometimes damper are wrapped (traditionally in bark or leaves) and laid on top. Another layer of leaves or wet sacks is then added, and the whole thing is covered with soil to trap in the heat and steam. The food is left to cook slowly for hours.
Kup-Murri isn’t just about feeding people; it’s about bringing community together. It’s often the centrepiece at cultural festivals, NAIDOC events, funerals, weddings, and community gatherings. It’s a way of honouring tradition, passing down knowledge, and showing hospitality and respect.
Catch up on the Show Radio podcast from Sunday 13th April to hear the chat.
