During the dry season, waterlily and lotus fruit are consumed. In addition, waterlily flowers are used for decoration and their leaves are used for wrapping sago and fish to cook, as a plate during fishing trips, and to hold worms while fishing (R. Warama, p.c.). Only one type of waterlily is consumed.
Waterlilies are planted along the riverbank by broadcasting dry seeds. This is typically done by women and seeds are thrown near the canoe place, in swamps, and in lagoons. The waterlily plants belong to the person who planted them (R. Warama, p.c.).
Waterlilies are an extremely low work crop. After they are planted, people “just forget” about them and might check only to see if leaves are emerging. “Plenty” of waterlilies are eaten during the dry season, but floods prevent them from being a food source in the wet season (R. Warama, p.c.). Swamp birds may eat the fruit prior to harvest. The plants are harvested by wading into the water, grabbing them, and wrapping in a waterlily leaf.
The fruit will last for weeks in the house and need to be peeled prior to eating. Waterlily fruit are sometimes eaten raw, but more frequently boiled or cooked with sago and covered with coconut cream (R. Warama, p.c.).
Waterlilies are planted along the riverbank by broadcasting dry seeds. This is typically done by women and seeds are thrown near the canoe place, in swamps, and in lagoons. The waterlily plants belong to the person who planted them (R. Warama, p.c.).
Waterlilies are an extremely low work crop. After they are planted, people “just forget” about them and might check only to see if leaves are emerging. “Plenty” of waterlilies are eaten during the dry season, but floods prevent them from being a food source in the wet season (R. Warama, p.c.). Swamp birds may eat the fruit prior to harvest. The plants are harvested by wading into the water, grabbing them, and wrapping in a waterlily leaf.
The fruit will last for weeks in the house and need to be peeled prior to eating. Waterlily fruit are sometimes eaten raw, but more frequently boiled or cooked with sago and covered with coconut cream (R. Warama, p.c.).