Preparation Authority tier 1

Māori Cooking: New Zealand's Indigenous Culinary Tradition

The Māori people — the Polynesian first settlers of New Zealand (Aotearoa), arriving approximately 700 years ago — developed a culinary tradition adapted to the specific New Zealand environment: an abundance of seafood (particularly shellfish — pāua/abalone, kina/sea urchin, mussels, crayfish), the specific New Zealand game birds (kererū/wood pigeon, tītī/muttonbird), and the specific plants (puha/sow thistle, watercress, kumara/sweet potato) of the New Zealand landscape.

Overview

The Māori culinary tradition.

Source

BRITISH ISLES + GERMAN/CENTRAL EUROPEAN + PACIFIC ISLAND

Cross-Cuisine Parallels

Hawaiian imu (same Polynesian earth oven tradition), Indigenous North American pit cooking (same earth oven technology — convergent development), French confit (same fat preservation principle — tītī