Yawu the Stingray – A Story of Culture and Craving

Yawu the Stingray – A Story of Culture and Craving Yawu (stingray) is one of our bush tuckers. We go spearing for yawu when the season is right—usually in summer—using handmade spears. That’s when the liver turns a nice pinkish colour, showing it’s ready to eat. There are signs in nature that tell us when the stingray is ready. One of these is the puzzle apple. If its colour is just right, it tells us the liver of the stingray is also ready. These indicators have been passed down through generations and are part of our deep connection to Country. Stingrays are beautiful creatures. When they glide through the shallow waters, they move so gracefully—like they’re flying underwater. Their smooth, flat bodies and long tails leave soft trails in the sand. Watching them swim is like watching a dance, calm and powerful at the same time. Even though we hunt them for food, we respect them deeply. When cooking minya yawu (stingray meat), we separate the liver from the meat. In the past, only Elders were allowed to eat the liver. Today, that rule isn’t followed as strictly—except for pregnant women. In Yalanji culture, it’s forbidden for them to eat minya yawu because of cultural beliefs. When I was pregnant with my first child, I was at the beach with family when my uncle caught a big stingray. I had a strong craving for the liver, but I knew I wasn’t allowed. When I told my grandmother, a Yalanji Elder, she growled me and reminded me of our law. So I didn’t eat it—but I really wanted to! Haha. This artwork tells that story—of tradition, temptation, and the strength of cultural knowledge that still guides us today.