Kai Time - Maori Food and Recipes

E Ihowa

Whakapaingia ēnei kai

Hei ōranga mo ōu mātou tinana

Whāngaia hoki ōu mātou wairua

Ki te taro o te ora

Ko Ihu Karaiti tōu mātou kaiwhakaora

Ake ake ake

Amine

-(Maori prayer before meals) 

Last week we celebrated Maori Language Week here in New Zealand. Maori- the indigenous people of New Zealand have rich culture and traditions. We had the opportunity to learn more about their language and culture. I learned to wield a taiaha - a traditional weapon, which was absolutely fantastic. Also, as part of the Maori Language week, I attended a cooking class and learned to cook Maori favorites - Boil Up, Ika Mata and Fried Bread. It was loud, it was fun and we cooked up a delicious feast!

Our teacher, Wepiha Melbourne, received his formal training as a chef in the NZ Navy for 20 years having earned his City and Guilds qualifications. It is not everyday you learn how to cook authentic Maori dishes from a Navy chef! Wepiha is one of the “children of the mist”, hails from Te Urewera and is of Tūhoe and Ngāti Porou descent. He is a bit camera shy, but I got him in the end ( and got his his lovely wife's permission to use his photo on the blog)

Of the three dishes I mentioned before, I am sharing with you the recipes for fried bread and Ika Mata. 

Ika Mata is a dish of marinated fresh raw fish. The traditional way to prepare it is by using plenty of coconut cream. We made enough for a hungry army, but you can scale the recipe down. Wash your hands because you're going to be getting them in to the food very soon!

Yield - Serves 8 - 12

Prep Time - 20 Minutes + 1 hour marinade

Ingredients

1 Kg Firm fleshed Fish

2 Onions

3 Tomatoes

1 bunch Scallions

2 Lemons

2 can Coconut Cream

Salt

Method

Cut the fish in a small even dice and add to a large bowl.

Chop the onions and tomatoes and slice the spring onions. Combine with the fish. Season with salt and combine. Really well.

Add sliced scallions (spring onions) and pour in the coconut cream. Juice the lemons and add it in. Give it a stir and refrigerate for at least an hour before serving.

Cashy and I take a break to learn our Maori words for the day. We're both pointing at "tunu" meaning "to cook"

Next up - Fried Bread. I'd eat it every single day for the rest of my life if there were no consequences! 

Yield - Makes 6-7
Prep Time - 15 Minutes
Cook Time - 15 Minutes

Ingredients

1 cup All Purpose Flour

1 teaspoon Baking Powder

Salt, a dash

Water, for mixing

Oil, for deep frying

Method

Sift the flour and baking powder into a mixing bowl. This is important for fluffy fried bread.

Now, add water to it slowly while combining (with a butter knife). The dough should be a bit on the wetter side. Do not knead it too much. This dough needs minimal handling. When touched it should be very soft.

Roll the dough out to a floured surface and flatten gently with your hands.

Cut it into 2 inch pieces.

Heat oil in an electric fryer or a pot. Oil should be quite hot. Fry the cut pieces till they float up and turn golden.

Fried bread is best enjoyed sliced in the middle, buttered with golden syrup.

Many thanks to Violet Hape, Casey Box, Tangimeriana Rua and Wepiha Melbourne for contributing to this post.

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