Experience Indigenous Maori Culture Food of New Zealand
Maori food, Kai plays most important part to show their indigenous Maori culture of New Zealand. The traditional Maori people foods has unique variety were gathered from New Zealand's soil & sea water are: Kumara, Manuka, Horopito, Kawakawa and pikipiko.
Maori: Indigenous Culture of New Zealand
The the Australian culture & civilization of maori tribe people survived in new zealand is amzing & intresting to know. Maori are recognized as the Tangata Whenua (people of the land) of New Zealand. The Maori brought with them a Polynesian culture rich in song, dance, carving, and weaving, which was intertwined with strong oratory skills, as no written language was used.The abundance of natural resources and well developed skills and knowledge enabled the Maori race and indigenous culture to flourish in Aotearoa. For centuries Maori – the indigenous people of New Zealand – have lived, worked, and loved the rugged yet fertile lands of their ancestors. They make up approximately fourteen percent of the population and also have a large & indigenous cultural influence on the country. In 1840 the British Crown signed a treaty (agreement) with a few Maori chiefs. This treaty is referred to as the ‘Treaty of Waitangi’. The rich & indigenous maori culture of new zealand was developed having immortal history of maori people’s traditions, customs, Amazing food and social life factors.
History of Indigenous Maori Culture Food, New Zealand
The Maori people developed their foods & cuisines gradually. When Maori first arrived in New Zealand they hardly had any food known to these to survive except for the most popular food of New Zealand. The Maori people had to make a drastic change to their lifestyle if they were to survive and succeed in creating a new lifestyle.There was clearly no immediate danger of starvation because kaimoana, fish, shellfish, crayfish and crabs were in abundance along the coastal waters. Gradually generations of Maori discovered lots of edible plants and berries of different kinds in the vast forests of New Zealand, the most crucial of them being the RARAUHE (edible fern roots). Huge adjustments were made to a nearly totally new kind of food supply that they had never seen before. Because the Island was entirely inside the temperate zone, not one of the Maori traditional (tropical) crops grew here. Only the Kumara (sweet potato) that was imported from Polynesia provided a valuable crop, even though it required a lot of labor and was hard to store. The breadfruit and coconut are crucial foods in the north but could not survive in the climate in New Zealand. New Zealand chefs are increasingly using traditional & indigenous Maori ingredients within their menus to create contemporary Kiwi cuisine.
Traditional Maori Food
Maori culture food, Kai plays most important part to show their indigenous culture of new zealand. The traditional maori peoeple food has unique variety was gathered from New Zealand’s soil or sea water are: Kumara, Manuka, Horopito, Kawakawa and pikipiko. Traditional kai involved food-gathering with extensive cultivation of the kumara (a sweet potato).Tī Kōuka (cabbage trees) were also harvested for the kauru and the taproot, both of which were eaten. Eels (tuna) were a favourite food of the
Māori along with the many fish species found around coastline.
Puha, also known as sow thistle, is a green-dark green plant often found growing being a weed. The stem contains a milky coloured sap. Eaten raw, the stem leaving have a bitter taste. Cooking does not take away the bitterness but it may be reduced by rubbing the puha plants together (vigourously) under running water. Puha is traditionally served cooked with pork. Library assistant Mary Brown explains the process that Maori used to preserve titi, or muttonbirds: Titi is the Maori name for the Muttonbird or Sooty Shearwater. Poha – is definitely the vessel used to preserve the muttonbirds. The harvest of Titi from islands surrounding Rakiura (Stewart Island) is of great economic, social and cultural importance to Ngai Tahu. Some families still still use the age-old traditional way of preserving Titi utilizing the poha.
Kai moana (food from the sea) was essential in the traditional diet and remains so today. Many species of fish were caught on lines or in nets, and shellfish such as mussels, paua, pupu and pipi were gathered from the shore. Kai moana rather than meat was the primary source of animal protein, fats, vitamins and minerals. Seafood was also utilized in social occasions as it demonstrated hospitality (manaakitanga) and generosity at hui or tangi. There is a highly organised group of customs (tikanga) to manage the way in which seafood is gathered and handled.
The hangi is the most commonly used method of traditional cooking for Maori. “Laying” or “putting” down a hangi involves digging a pit in the ground, heating stones in the pit having a large fire until they are white-hot, placing baskets of food on the top of the stones, and covering everything with earth for several hours before uncovering (or lifting) the hangi.
Tohu Wine is the first indigenous branded wine to be produced for your export market.The grapes are harvested from the regions of Gisborne (east coast from the North Island) and Marlborough (top of the South Island). Members of the Maori tribe related to Tohu Wine are participating at all stages from production through to marketing.
Modern Food of Maori Culture
New Zealanders consume a fairly balanced diet of fresh vegetables with either meat or fish as their main evening meal. Tauranga has a number of restaurants and cafes catering to a number of international tastes. Imported food products are also readily available from local retail stores.