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Makassan contact with Australia

Historical intergroup relations

  • 13 min read
  • 6 chapters
This image was borrowed from the following website: http://www.multiculturalaustralia.edu.au/history/timeline.php?myOption=Before+the+Australian+Nation&currentRecord=2 ( click on the "archival ima
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Through China, Archaeology and Clay

Fishing and processing of trepang

The creature and the food product are commonly known in English as sea cucumber, bêche-de-mer in French, gamat in Malay, while Makassarese has 12 terms covering 16 different species. One of the Makassar terms, for trepang, taripaŋ, entered the Aboriginal languages of the Cobourg Peninsula, as tharriba in Marrku, as jarripang in Mawng or otherwise as darriba.

Trepang live on the sea floor and are exposed at low tide. Fishing was traditionally done by hand, spearing, diving or dredging. The catch was placed in boiling water before being dried and smoked, to preserve the trepang for the journey back to Makassar and other South East Asian markets. Trepang is still valued by Chinese communities for its jelly-like texture, its flavour-enhancing properties, and as a stimulant and aphrodisiac. Matthew Flinders made a contemporary record of how trepang was processed when he met Pobasso, a chief of a Makassan fleet in February 1803.

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