Chef Makoa
Purini Mamaoa (Aotearoa Māori Burnt-Sugar Steamed Pudding)
Aotearoa Māori purini mamaoa, dark from burnt sugar and slow in the pudding basin, turned out for Christmas or the hāngī table and finished with warm custard.
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Chef Makoa
Rēwena Parāoa (Māori Potato Sourdough Bread)
Aotearoa's own potato sourdough, raised without commercial yeast from a living rēwena bug, baked into a soft, tangy loaf for the whānau table.
Chef Makoa
Kūmara Rēwena Parāoa (Māori Sweet-Potato Sourdough)
Māori rēwena parāoa from Aotearoa, raised by a living kūmara bug instead of commercial yeast, folded with mashed sweet potato and wholemeal until the loaf bakes tangy, tender, and ready for a shared table.
Chef Makoa
Dough Boys (Māori Boil-Up Dumplings from Aotearoa)
Soft Māori boil-up dumplings from Aotearoa, dropped over pork, kūmara, and pūhā so they steam tender on top and drink in the broth underneath.
Chef Makoa
Parāoa Parai (Māori Fry Bread)
Aotearoa's parāoa parai is kai Māori for the marae table and the whānau kitchen, risen dough fried golden, split warm, and eaten with butter.
Chef Makoa
Kūmara Bread (Māori Sweet-Potato Loaf from Aotearoa)
Māori kūmara, the sweet potato of Aotearoa, folded into a soft quick bread with a tender crumb, a little sweetness, and enough loaf for the whānau table.
Chef Makoa
Kānga Waru (Māori Corn and Kūmara Steamed Pudding)
Aotearoa's kānga waru, grated corn and kūmara folded back into corn husks, steamed until dense and sweet, then served warm with cream for Matariki or the whānau table.
Chef Makoa
Takakau (Māori Unleavened Flatbread from Aotearoa)
Aotearoa's quick marae bread: flour, water, and salt kneaded soft, flattened by hand, then baked or seared until browned outside and tender inside.
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