Along the south-west of the continent, Tjaltjraak people carefully cultivated and maintained resources to make sure there was always food and fresh water where they lived and travelled, across the different seasons.
On this country around Kepa Kurl (Esperance) songlines link cultural corridors, a concept Tjalturak people use to describe travel routes connected with cultural sites, trading, and managing the surrounding resources and environment.
This involved regularly cleaning out gnamma holes — holes in rocks — that were vital for providing clean drinking water for people and animals.
They had protocols for cleaning them which protected the microbial ecology and maintained the water’s purity.
First, they cleared around the gnamma hole to make sure there was no debris or objects that could fall in and contaminate the water.
Next, if there was no water already in the gnamma hole, they poured a small amount of water into the hole to loosen any dirt or sediment that had built up.
They used a shell or piece of bark to scoop it out.
Finally, they poured fresh water into the hole to replenish it.
Often they’d carefully place a stick in the hole to allow smaller reptiles and insects to get out if they fell in.
Tjaltjraak people also thoughtfully planned, farmed and managed food along these established tracks.
Plants were often cultivated and planted near granite boulders.
The minerals found in the nearby soil provided nutrients to the surrounding plants.
Zamia palms (Macrozamia) were one of the foods they cultivated around these granite outcrops.
Their seeds were high-energy staples.
When ripe, they look like a red capsicum, but they’re toxic and require extensive processing to be eaten.
Tjaltjraak people prepared the flesh surrounding the seed by leaching them in soil or water to get rid of the toxins.
Known by several names, bayoo, jeeriji, and grenning, a Zamia palm can live for 1000 years.