Ngā hakari tū o Matariki

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Chef Joe shares mātauranga around foraging kai from the whenua, the ngahere and the moana.  

To celebrate the rising of Matariki in 2023, Chef Joe invited local Wellingtonians and the world to a Livestream event where he could share mātauranga o kai māori.  

Starting with a Pohutukawa Tribute to those who have passed in the last year accompanied by the soulful and emotive waiata sung by "Aja Wairere Ropata". (Ngāti Raukawa, Te Atiawa ki Whakarongotai, Ngāti Toa Rangatira, Ngāti Porou).

Revisit the livestream to learn about various rongoa and their uses for kai māori and the various ways they can be used to flavour your hangi or daily dishes at home.

Chef goes through the traditional process of preparing kereru for the hangi and all the various plants that can be used to prepare and enhance the kai including:

  • Koromiko (Hebe)
  • Kawakawa
  • Miro
  • Tarata (Lemonwood)
  • Titoki
  • Mahoe
  • Patete
  • Manono
  • Red Matipo
  • Ferns (Heruheru, Kiokio, Huruhuru Whenua)
  • Rangiora
  • Harakeke
  • & more

Chef Hamuera (Joe) McLeod has been associated with the hospitality services industry since 1973 and has a passion for enhancing, preserving and promoting our traditional indigenous culinary culture. This passion and research in the culinary Maori cuisine philosophy has been with him since 1964 learned to his generation by their grandfathers, grandmothers, aunts, cousins and fellow villagers with favorite uncle Te Karo Titoko who was adamant they worked and learned together the arts and crafts of the forests.

Now on a mission to travel to as many marae covering as many tribal regions as possible to reconnect our classical, māori food, whakapapa, tikanga, practices of foraging, cooking, presenting and eating our traditional foods.

3-Day Wananga based on marae, provides an opportunity to the local community to learn through the following basic process:

Day 1 - Process
Foraging, Sorting & Naming Rongoa, weaving and whakawhanungatanga.

Day 2 - Preparation
Food preparation, connecting rongoa to the food with whakapapa, tikanga and kawa & placing food into the rouruu. Preparing the hangi sites and explaining the methodolgy.

Day 3 - Cooking
Cooking of the food, presenting and connecting the ngahere to the kai, kai to the rongoa, rongoa to the whenua, whenua to the table and table to the marangai.

Hākari whakamutunga

Feel free to join our Group and keep an eye out on the upcoming wananga offered in your area.

https://www.maorilandinfo.co.nz/groups/e-kai-maori.html

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Comments 1

Nomads77 on Monday, 04 September 2023 20:52

Well done

Well done
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