of a type used by the Ngadjonji.
"She often brought work she had to do for the tribe with her, such as yellow walnuts and zamia nuts, which she ground on a flat stone with deep grooves cut in it, then washed in running water for a long time, using bark covering a big knot or bulge in a tree as a dish. The result was a coarse flour something like cornflower but not so fine. It was baked on flat stones before being eaten." Short (1988) p.58
Photo K. Mackay
In collection of Eacham Historical Society