The traditional food of the aborigines of Australia, the most ancient life of the planet, is commercially available in a gin that has citric acid on it and has won international awards in the world of spirituality.
The green hormigas (Rhytidoponera metallica), rich in proteins and with medicinal properties, are collected by the family of rugby executor Daniel Motlop in the lands of the Larrakia people, in the Northern Australian Territory, to produce the Green Ant gin, which grows in the interior of its bottles and these insects.
“We want the first company to start trading green horticulture”, says the Foreign Press Association in Australia in Adelaida (sur) Daniel Motlop, founder of the Green Ant Gin brand, which specializes in Australian liquor stores.
The green horns, which are sold for 650 Australian dollars (494 dollars donated 420 euros) per kilo, are from the lima and cilantro to the Green Ant gine, which were donated with the gold medal in the Competition of Spiritual Bebidas of San Francisco of 2018.
The fame of these endemic Australian insects is also related to the high kitchen of the Danish chef Rene Redzepi’s mana Noma, considered one of the best in the world and who uses it to adorn mango and darling sandwiches to eat citrus spicy.
RESPECT OF NATURE
Demand for the green horrors has not been extended to the family of Daniel Motlop, an Australian rubgy executor and a member of the company Something Wild that commercializes aboriginal gastronomic products, anticipating the commercial interests in the need to protect traditional practices.
For them, the hurricanes that are harvested from the forests of the North Australian colocan in one are never for snoring and then oblige the workers to sell with a calorie golfer.
“Pero no atrapamos las larvas ni a la reina”, Motlop commented on his popular performance in the Central Market of the city of Adelaida, insisting that his company only works in his community that he also respects nature, that proves of foods and medicines from 60,000 years ago to the indigenous peoples of this country.
LA TRADICIÓN NO SE PIERDE
Sustainability is a key element for Larrakia, one of the peoples of the First Nations that is the traditional two of a northern part of Australia, which is close to Darwin’s city.
Larrakia is lined with stations that mark its food collection activities, many of which are exclusively made by men or women, which are also run by a complex system that has a world of balance and harmony.
This dual system called “yirritja-dhuwa” is similar to the concept of “yin yang” Asian and abarca “basically everything, from the stars, the sun, the people, the linguistic groups, the animals, the fruits. They are the yirritja-dhuwa. and we say what we can collect “, explains Motlop.
“For example, the crocodiles are their ‘yirritja’ animals. I’m a male ‘yittirja’ and I’m our friend to protect them,” the company agreed to explain the complex parenting and sustainability system that exists in this area “yirritja” and also “chuwa”.
THE PROHIBITION OF ALCOHOL
Due to the harmony of the First Nations of Australia, which was fractured with colonization, was lost in the modern life of various indigenous communities through the Australian Government has prohibited the sale and ingestion of alcoholic beverages and under the Green Ant is inaccessible .
The judiciary justifies its “secrecy” in some Aboriginal territories in order to avoid domestic violence and alcoholism, although some activists classify the media of paternalists and feed negative stereotypes.
“It’s an espionage (alcoholism among the aborigines) for the sake of superlatives in Australia, is a stereotype”, said the rugby executor, who later said the sports department is dedicated to this business with which it helps financially his family and his community.