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Thursday Island (TI) is the cosmopolitan hub of the Torres Strait that once attracted migrants, traders and travellers to its shores from across the world for its rich resources.
Now, TI is attracting people who want to learn more about the culture of the northern island through its diverse food offerings.
Host of SBS’s Aaron Fa’Aoso, visits Thursday Island in episode three of the new season to learn more about the wealth of its local fare.
“Thursday Island is the multicultural beating heart of the Torres Strait Islands,” says Fa’Aoso. “If you want to get a taste of how migration has shaped the food in the Torres Straits, Thursday Island is the perfect place to start.”
The multicultural influence on our food can still be seen today, in a cuisine that gets richer with each generation.
In the late 1880s, the shipping and pearl industries operating on Thursday Island (also called Waiben) needed staff. So throughout the next two decades, people from the Pacific Islands, Philippines, Japan, China and Malaysia migrated to Thursday Island for work.
This specific migration wave and the many that followed thereafter left a great impact on the island’s food scene. With immigrants came new ingredients and recipes that were fused with local island traditions to create a cuisine that became recognised as very Thursday Island.
“The multicultural influence on our food can still be seen today, in a cuisine that gets richer with each generation.”
Here are five dishes you can try on Thursday Island that reflect the destination’s diverse food history and local culture.
1. Crayfish pie
Crayfish pie from Ma:Kai café on Thursday Island is a local food icon.
Crayfish are abundant throughout the waters surrounding Thursday Island. So you can be assured the fish is local and fresh.
The pie is filled with poached, shaved crayfish meat mixed into a creamy homemade sauce. The pastry is crunchy and the fish, tender. No wonder the pie is so famous throughout the Torres Strait.
2. Pork adobo and Vegemite spring rolls
These spring rolls are a must-eat when visiting the local markets on Thursday Island.
The creator behind the spring rolls is Aunty Heidi: a Filipino national who has called Horn Island (near Thursday Island) home for over 40 years. Fa’Aoso meets the home cook during episode three in the series to learn more about her spring rolls that have become so popular.
The spring rolls feature pork abodo, the national dish of the Philippines, as a homage to Aunty Heidi’s origins and Vegemite to promote Aussie flavours.
Aka Goeynaw's coconut curry chicken with fried scones. Source: Supplied- Strait to the Plate
3. Coconut curry chicken and fried scones
Fa’Aoso ventures to Bach Beach on Thursday Island to meet Aka Goeynaw and learn how to make coconut curry chicken with fried scones.
Both the chicken and pumpkin are given time to slow cook in the curry sauce. The result is a chicken and vegetable dish with ingredients that have been infused with curry flavours. It’s served with rice and soft fried scones that can be used to soak up any remaining curry (that you haven’t already devoured).
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Chicken curry with fried scones
4. Namas
The classic Torres Strait icon consists of fresh, cured fish. It’s similar to ceviche in it requires raw fish to be pickled by the juice of citrus (lime or orange). Although recipes vary between families and communities, coconut cream is often added to the dish to bring a soft flavour, while chilli can be used for a kick of heat.
The recipe for namas was inspired by Japanese pearl divers in the late 1800s who used to eat raw fish, caught on Thursday Island, as sashimi.
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Namas
5. Sop sop
Sop sop, also known as yam stew, is made with coconut cream and lots of vegetables. The stew has a hearty consistency, is laden with chunks of vegetables, and is served with rice or damper.
Traditionally made for family celebrations, is a usually a group effort. Village women usually gather to make the dish, peeling yams and throwing them into a large pot while yarning (talking).
Sop sop Source: Kitti Gould
