New Zealand Maori kai preparation
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Origin
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Description
Maori food traditions centre on the hangi (earth oven), but extend to unique preparations of indigenous ingredients: rewena (Maori potato bread from a fermented potato starter), kaimoana (seafood — pāua/abalone, kina/sea urchin, crayfish, green-lipped mussels), and native plants like pikopiko (fern fronds), puha (sow thistle), and kawakawa. Modern Maori kai blends these traditions with contemporary technique, creating a cuisine that honours 800 years of Polynesian food knowledge adapted to Aotearoa's unique environment.
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The Thread
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Flavour Context
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Pillars V — VII
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