Māori Bread (Rewena Parāoa)

Origins & Characteristics of Māori Bread (Rewena Parāoa)

Rewena Parāoa is a traditional Māori sourdough bread, recognized and cherished for its distinctive tangy flavor and dense, chewy texture. Unlike typical breads, Rewena Parāoa is leavened using a starter culture derived from cooked potatoes, which imparts a unique sourness and a moist crumb. This bread holds significant cultural importance, historically being a staple in Māori households, particularly during times when European yeasts were not readily available. The process of making Rewena Parāoa is often passed down through generations, with families guarding their unique starter cultures, sometimes referred to as a 'whetū' (star) or 'mother'. The baking of this bread was often a communal activity, associated with gatherings and family meals. Its preparation requires patience and care, characteristic of traditional foodways. In contemporary New Zealand, Rewena Parāoa is experiencing a resurgence, celebrated not only for its historical roots but also for its unique taste and texture. It is commonly served alongside hearty dishes, often accompanying traditional meals like hāngī or stews, providing a comforting and authentic culinary experience. Efforts are ongoing to document and preserve the traditional methods of making Rewena Parāoa, ensuring its continued presence in Māori culture and cuisine and its recognition as a unique New Zealand bread.

History of Māori Bread (Rewena Parāoa)

• 1769

  Captain Cook's arrival marks the beginning of widespread European influence and introduction of new crops like potatoes.

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  1800s

  Potato cultivation becomes more common among Māori, providing a key ingredient for Rewena Parāoa.

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  1850s

  Sourdough techniques, including the use of potato starters, become established in Māori baking practices.

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  1900s

  Rewena Parāoa remains a staple in many Māori homes, prepared using distinct family 'mother' cultures.

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  1970s

  Renewed interest in Māori culture leads to a greater appreciation and revival of traditional foods like Rewena Parāoa.

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  2000s

  Rewena Parāoa is increasingly recognized and celebrated in mainstream New Zealand cuisine.

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  2020

  Culinary institutions and Māori chefs work to document and teach traditional Rewena Parāoa making techniques.