Page 4:
Ŋurruŋuny nhuma ŋuli marrtji ga dharpuŋ miyapunu, bala nhuma ŋuli roŋiyin bala miyapununy raŋilil rulwaŋdhurr.
First you go and spear a turtle, then you bring it back and put the turtle on the beach.
Page 6:
Beŋurnydja nhuma ŋuli gurthan ga guṉḏirrnha wapmaraŋ, bala dhaŋalkkuŋun gurthany ga
guṉḏirrnha ŋal'-ŋalmaraŋ gurthalilnydja. Bala dhuŋgur'yurra, bäy ŋuli gi gurtha nhäri.
Then you collect fire materials and termite mounds, then make the fire for cooking, and raise the termite mounds onto the fire. Then burn, until the fire is ready.
Page 8:
Dhuwandja bawu mulmu, dhiyaŋ ŋuli dhäkaymirriyamany miyapununy.
This is the type of grass we use when cooking turtle, it makes the turtle more flavoursome.
Page 10:
Bala nhuma ŋuli wutthurra miyapununy muḻkurrnydja ga mitthurra. Bala buḏurrutjtjurra bala gali'lila ŋurrkuŋ muḻkurrnydja.
Then you hit the turtle on the head and cut it. Then twist it and the head falls to the side.
Page 12:
Bala nhuma ŋuli biyapiya, ḻirrarawu, djalpurr', gaḏayarrŋu ga biḏilan märraŋ miyapunuŋurnydja.
Then you take the intestines, stomach, oesophagus, peritoneum and liver from the turtle.
Page 14:
Ga wiripuynydja yolŋuy walal ŋuli rurrwuyuna biyapiyany marrtji, moṉukŋura gapuŋur.
Someone else will go and wash the intestines in the salt water.
Page 16:
Dhuwandja guḻun miyapunupuy yäku ḻirrarawu.
This is the turtle stomach, its name is ḻirrarawu.
Page 18:
Dhuwana ŋunhi biḏilany napurr ŋuli bondi bathan, bala marrtji ḻukan.
This is the liver, we usually cook it quickly and then eat it.
Page 20:
Ga dhuwal banikindhuny ga nhära ḻirra gäna ga bathan bili ḏamurruŋ, ga ḏoṯurrktja ŋunha ŋurrŋgitjŋura. Biḏilany ga nhära bondi napurr ŋuli ḻuka matha-yalwu.
This bucket is cooking the duodenum (part that joins stomach to the rest of intestine) separately because it is salty, and the heart is there on the coals. We cook the liver quickly because we crave to eat it.
Page 22:
Bala nhuma ŋuli dhuḏi-nhirrpula miyapununy, ga gawatjark man'tjarr ŋuli galkan guḻunlil dhäkaymirriyanharaw miyapunulil.
Then you usually stand the turtle on its base and put leaves of the Grey Boxwood tree inside to flavour the turtle.
Page 24:
Ga beŋuryiny nhuma ŋuli marrtji galkurr biyapiya ga djalpurr' miyapunulila, ga guṉḏirrnha manapul.
Then you put the intestines and oesophagus that you saved back into the turtle, and add termite mounds.
Page 26:
Biyak nhakun dhuwal, ga yan bili ga dhawar'yun dhu.
Do it like this until the end.
Page 28:
Bala wirwirmaraŋun dharpay ga bäy ŋayi dhu marrtji buŋbuŋdhun.
Then stir it with a stick until it boils.
Page 30:
Bala gunguŋun bawuynha gulmaraŋ ŋawulul. Märr ŋayi dhu djinawa miyapunu ŋunha nhära.
Then create smoke by covering with grass. So that it will cook inside the turtle.
Page 32:
Ga beŋuryiny ŋuli gumurr-waŋgapunuman miyapununy. Bala ŋuli miyapununy nhäran ga.
Then place chest-down on the fire. And cook the turtle.
Page 34:
Ga dhuwana ŋunhi manipuynydja ŋanak miyapunu ga gaḏayarrŋuny.
This is the flesh around the turtle's neck and the peritoneum.
Page 36:
Bala ŋuli warryuna gurthaŋurnydja bala guyŋarrkuman.
Then pull it from the fire and cool it down.
Page 38:
Bala beŋuryiny waṉan ga ḻukuny ŋuli mitthuna.
Then cut the arms and legs.
Page 40:
Gumurr ŋuli mitthun ŋanakkun.
Cut the chest away from the flesh.
Page 42:
Dhuwal ŋuli mitthunnydja gumurrpuy ŋaraka ŋurruŋuny ŋanakkuny.
Here we are cutting the chest bone first away from the flesh.
Page 44:
Ga bäy ŋuli warrpam'nha ŋanak maḻŋ'thun.
Until all the flesh appears.
Page 46:
Ga bala dhu gaŋga guyŋarrthirr, ga yurrnha dhu mitthunnydja.
Then when it has become a little cooler, we will cut it.
Page 48:
Ga dhiyak napurr ŋuli ga wanaŋirrtja djukurr'mirriw miyapunuwnydja.
We really like this part here, the fatty part of the turtle.
Page 50:
Dhirrithirri gumurrpuy ŋanak maṉḏany ŋuli ŋurruŋuny mitthun.
Cut the two parts of the chest flesh first.
Page 52:
Beŋuryiny baḻarra maṉḏany ŋuli mitthun.
Then cut the two parts of breast flesh.
Page 54:
Ga dhuwandja ga mitthun gumurrpuy ŋanak ga wiripuny dhuwal yäku dhirrithirri.
This is cutting the chest flesh, which has the other name of dhirrithirri.
Page 56:
Dhuwandja dhirrithirri ga ŋayatham bala dhu rulwaŋdhuna.
Here is the chest flesh we are taking and putting aside.
Page 58:
Ga dhuwandja ḻoŋgun maṉḏany ga mitthun.
And here is cutting the two ḻoŋgu.
Page 60:
Ga gumurrnydja ŋuli mitthun bala dhawar'yuna. Bala ŋuli bawuny wo gawatjark man'tjarr märram dhawaṯmaraman.
Cut the chest until it is finished. Then take out the grass or leaves.
Page 62:
Bala biyapiyany marrtji ŋuli dhawaṯmaraman bala yolŋuny walal marrtji ŋuli gurrupanmirra.
Then take out the intestines and give them to people.
Page 64:
Bala guṉḏirrnydja marrtji ŋuli djalkthun beŋur miyapunuwal ŋarakaŋur ŋurukun wiyikaw yenhuwnha.
Throw away the termite mound out of the turtle shell so that you can get the juice.
Page 66:
Warrpam' yan, märr wiyika dhu ga bulyun, ga banba ŋuli mam'thun bala guṉḏirrlil.
Take them all out so that the juice is there floating, and the dark clumps in the soup stick to the termite mounds.
Page 68:
Bala ŋuli yenhuny marrtji rarryu'-rarryuna rupa'lilnydja yolŋunydja walal.
Pour the turtle soup into a cup for people.
Page 70:
Dhuwal mala ŋunhi ŋanaktja beŋurnydja miyapunuŋurnydja warrpam'nha.
This is all the flesh taken from the turtle.
Page 72:
Ga buluny mundaka maṉḏany ŋuli mitthun.
Then cut the two fleshy parts from the base.
Page 74:
Bala dhuriyuriŋun ŋuli mitthun.
Then cut the rectum.
Page 76:
Ga djukurr' ŋuli mitthun ŋuruk dhiliŋinygu maṉḏaŋgalaŋaw.
The fatty part is cut from the two breasts.
Page 78:
Beŋuriny ŋuli burrwutjnha ḻaw'maram. Ga dhawar'maramany ŋuli mitthun ŋäriŋun. Bala marrtji ŋuli gurrupanmirra miyapununy.
Then lift the lungs out. And finish cutting the part at the bottom. Then go and share out the turtle.
Page 80:
Dhiyalnha ga dhawar'yundja miyapunupuynydja dhäwu nhä ŋuli yolŋuy walal märram ga nhä walal ŋuli gurrupan gurruṯumirriny walalany.
This is the end of the story about how yolŋu go and get turtle and what they share out with their family.
