TRADITIONAL MAORI RECIPES From Pork and Puha to Rewena Paraoa, these recipes are sure to impress your Maori dinner guests. APR 27, 2009 PAUA FRITTER RECIPE Paua is the Maori name given to a large edible shelled sea snail found on the coast of New Zealand. It belongs to the sealife family Haliotidae (genus Haliotis) and are also known in the USA as abalone, and in the UK as ormer shells. Maori recognise Paua as taonga, or treasure, and shellfish is valued both as kai moana (seafood) and as a resource for traditional and contemporary arts and crafts. Paua shell is frequently used to represent the eyes in Maori carvings around the Marae. When fresh Paua also makes for a tasty seafood treat. 1 Prepare 1 chopped onion and 6 pauas (without shells) by cutting into manageable cubes and mincing (preferably through an old fashioned mincer). 2 To a mixing bowl: add to 1 cup of flour 1 teaspoon of baking powder, teaspoon of salt and 1 egg. Mix in the minced Paua and onion, as well as some finely chopped parsley, then add cup of milk or more to make a fritter mix (not to stiff). 3 Fry in oil at a low temperature and serve. PORK AND PUHA The "boil-up" is a Maori method of cooking that boils root vegetables such as kumara and potatoes, puha (watercress) and spinach in a pork stock. Dumplings, also known as "doughboys", or Maori bread usually accompany the meal to soak up the soupy goodness. A bunch of puha (watercress) 1 pork tenderloin 1 kumara (sweet potato,) peeled and diced 1/2 white onion 6 baby tomatoes 3 spring onions, thinly sliced 1 litre of chicken stock 2 cups of water 1 tsp of sea salt Pre-made pumpkin dumplings 1/2 kg of pork bones 1 Add the chicken stock, 2 cups of water and pork bones to a large stock pot. Bring to the boil and simmer for 1 hour. 2 Soak the watercress in cold water for about 10 minutes and then wring it out to get rid of the bitter juices. Set aside. 3 Add the kumara, 1/2 white onion, tomatoes and spring onions to the soup stock. Simmer for 15 minutes.
Posted on: Wed, 02 Oct 2013 00:05:00 +0000
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