Story: Māori foods – kai Māori

Making rewena bread (1st of 2)

Click through this series of photographs to see how Whiti Hereaka (Ngāti Tūwharetoa, Te Arawa) makes rewena bread. Instead of using European-style baker's yeast, the bread is leavened using a starter culture, or 'bug'. The bug is made from boiled potato, flour, sugar and water, and works in a similar way to a sourdough starter.

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Te Ara - The Encyclopedia of New Zealand
Photographs by Whiti Hereaka

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How to cite this page:

Charles Royal and Jenny Kaka-Scott, 'Māori foods – kai Māori - Foods introduced by Europeans', Te Ara - the Encyclopedia of New Zealand, (accessed 16 April 2024)

Story by Charles Royal and Jenny Kaka-Scott, published 5 Sep 2013