Spicy Australian Placenta

Isn’t it wonderful where a google search can take you?

I’ve noticed a lot of talk recently about what people do with their baby’s placenta after the birth – some choose to bury it, others to encapsulate it for homeopathic remedies, many just leave it at the hospital.

I found this recipe for cooking a baby’s placenta on Wikibooks, and thought I would share it with you.  Not sure, however, why this is “Australian”….

Spicy Australian Placenta

This recipe makes enough for two people.


▪250 grams of fresh human placenta, chopped into fine strips (about half of the placenta from a 6.6 pound baby, or 1/3 from a 9.9 pound baby)

▪1 onion

▪2 cloves of garlic, chopped.

▪1 tablespoon of olive oil





▪Rice noodles

▪red chilli



1.Cook onion in olive oil until it is transparent.

2.Add chopped garlic.

3.Toss in placenta.

4.Cook quickly.

5.Add a dash of fresh rosemary and 1/2 teaspoon of cumin.

6.Add a pinch of salt and ground pepper to taste.

7.Place on a bed of rice noodles and garnish with thin slices of red capsicum and shallots.


As with any meat from uncontrolled sources (such as hunting or scavenging) people should be cautious of risks involved. Certain blood borne diseases can live in blood and tissue outside the body for some time. Be sure that sensible precautions have been taken.

Reference – http://en.wikibooks.org/wiki/Cookbook:Spicy_Australian_Placenta

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