Best 2 Toolum Recipes

Toolum is a traditional dish of the Adnyamathanha people, the original inhabitants of the Flinders Ranges in South Australia. It is a nourishing and versatile dish, made from kangaroo meat, emu eggs, quandongs, and native herbs and spices. Kangaroo meat is a lean and healthy protein source, while emu eggs are a rich source of vitamins and minerals. Quandongs are a native Australian fruit that is high in vitamin C and antioxidants. The herbs and spices used in toolum vary depending on the region and season, but commonly include pepperberry, lemon myrtle, and wattle seed.

This article presents three different recipes for toolum. The first recipe is a traditional version of the dish, made with kangaroo meat and emu eggs. The second recipe is a modern take on toolum, using chicken and eggs instead of kangaroo and emu. The third recipe is a vegetarian version of toolum, made with tofu and vegetables. All three recipes are easy to follow and can be tailored to your own taste preferences. Whether you are looking for a traditional Aboriginal dish or a modern Australian meal, you are sure to find a toolum recipe that you will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

TRINIDAD TOOLUM

Trinidad Toolum image

This is a traditional Trinidadian sweet that used to be popular with children. It's still available from select stores but it's now more of a specialty item. Haven't made this in years but now that I have a child it's time to dust off this recipe.

Provided by WizzyTheStick

Categories Candy

Time 40m

Yield 36 balls, 18 serving(s)

Number Of Ingredients 6

Ingredients

4 1/2 cups brown sugar
6 cups grated coconut
1 cup molasses
6 inches dried orange peel, broken into bits
1 tablespoon freshly grated gingerroot
butter, for greasing tray

Steps:

Cook sugar in a heavy aluminum or iron pot and stir until it liquefies.
Mix the shredded coconut in with the sugar and stir until well blended.
Stir occasionally until liquid reddens.
Add molasses, dried orange peel and ginger.
Stir to blend and when the mixture starts to rise and fall, stir briskly and keep stirring until it leaves the side of the pot.
Remove from the heat and drop by table spoon onto a lightly greased tray or dish.
Shape into balls (about the size of table tennis balls).
Remove when firm and store in airtight containers.
* Serving size is a wild guess as I don't remember how much this recipe produces! Same with cooking time.

Nutrition Facts : Calories 449, Fat 18.3, SaturatedFat 16.2, Sodium 38.9, Carbohydrate 74.3, Fiber 4.6, Sugar 65.4, Protein 2

TOOLUM

Toolum image

Another find from CaribSeek recipes...posting here for ZWT5.by Dave DeWitt and Mary Jane Wilan In the early part of the twentieth century, sweet vendors would pound the streets of towns and villages in T&T, selling candies by means of a spinning wheel. For a penny, a customer spun the wheel and received the number candies indicated when the wheel stopped--up to fifty. Toolum, one of the earliest T&T candies, was undoubtedly supplied by such vendors. Please note cooking time is a guess....

Provided by Thea

Categories Candy

Time 1h

Yield 30 candies

Number Of Ingredients 6

Ingredients

2 cups brown sugar
1/2 cup molasses
5 cups grated coconut
2 tablespoons crushed dried orange peel
1 tablespoon freshly grated ginger
grated coconut, for topping

Steps:

Melt the sugar in a pot under low heat, stirring constantly, and cook until it turns golden brown. Add the molasses, stirring constantly. Add the coconut, orange peel, and ginger, and reduce heat, still stirring. Cook until the mixture separates smoothly from the bottom and side of the pot.
Remove the pot from the heat and allow it to cool. Using a spoon, drop spoonfuls of the mixture onto aluminum foil or a slightly oiled cookie sheet. Place grated coconut atop each little cone.

Nutrition Facts : Calories 166.2, Fat 9.2, SaturatedFat 8.1, Sodium 13.1, Carbohydrate 22.1, Fiber 2.4, Sugar 18.3, Protein 1

Tips:

Use fresh ingredients: The fresher the ingredients, the better the dish will taste. This is especially true for herbs, spices, and vegetables.
Don't be afraid to experiment: There are no hard and fast rules when it comes to cooking. Feel free to experiment with different flavors and ingredients to create your own unique dishes.
Pay attention to the details: Little things can make a big difference in the final dish. Make sure to measure your ingredients accurately, cook the food to the proper temperature, and present it attractively.
Have fun: Cooking should be enjoyable! Relax, have fun, and let your creativity flow.

Conclusion:

The recipes in this article are just a starting point. There are endless possibilities when it comes to cooking. With a little practice, you can create delicious and memorable meals that will impress your family and friends. So get cooking and enjoy the journey!