Maori Cookery
& Local Peculiarities
Before the arrival of Pakeha
(fair skinned people), Maori had no metal or ceramic cooking
vessels. Methods of cookery were severely limited the only
containers to hold liquid were Hue (gourds) Wooden Bowls
Or Vessels made from stone.
Maori understood the perfection
of wet steam & smoke (Hangi). Maori could roast and
bake in the open fire and bake in hot ashes. They could
grill on hot stones but had no means of frying, nor did
they bake or pot roast in dry heat. The diet was light on
protein and included no grain- food products as a carbohydrate
base.
Maori were very highly skilled
in the art of hunting, fishing and cultivation, and possessed
great ingenuity in creating Hakari (Banquets) from limited
cooking resources. With the introduction of foreign foods
and cooking equipment, Maori were quick to adapt to the
ever changing needs of every day living taking into consideration
the wisdom to cherish and retain many foods and culinary
methods of the past. Yet within these limitations their
cuisine was wide ranging, nutritious and appetising. When
the Pakeha (fair skinned) people introduced different foods
and equipment, Maori were quick to grasp their advantage.
During the Colonial era Maori
learned to use European foods and methods, and to adapt
them to their own tastes, at the same time retaining many
of our favourite early methods of indigenous foodstuffs
and their health qualities. As we make comparisons of the
past and the cooking styles and techniques of today, this
menu will bring together a great taste of New Zealand.
Charles P.T Royal
………………………….
Ringawera/ Chef
