Rēwena Paraoa — Māori Sourdough Potato Bread

Māori (Aotearoa/New Zealand)

A potato starter (rēwena bug) is made by mashing cooked potatoes with sugar and water and allowing it to ferment for two to three days until bubbly and active. This starter is mixed with flour to produce a dough that rises slowly, producing a bread with a distinctive sweet-sour flavour, a dense but tender crumb, and a golden crust. Rēwena paraoa is traditionally baked in a camp oven over coals or in a conventional oven. It is a standard accompaniment to the boil-up (pork, puha, and potatoes) and is sold at weekend markets across NZ.

• The fermentation that leavens this bread connects to the oldest fermentation traditions on the trail: Taiwanese millet wine, Atayal damamian, Hawaiian poi. Controlled microbial action transforming sta → TW-7
• The fermentation that leavens this bread connects to the oldest fermentation traditions on the trail: Taiwanese millet wine, Atayal damamian, Hawaiian poi. Controlled microbial action transforming sta → TW-3
• The fermentation that leavens this bread connects to the oldest fermentation traditions on the trail: Taiwanese millet wine, Atayal damamian, Hawaiian poi. Controlled microbial action transforming sta → HI-3
• The Māori adaptation of European ingredients through indigenous technique mirrors what happened in Hawaiʻi with the plate lunch, Spam musubi, and manapua. Every Pacific culture absorbs foreign food th → HI-18
• The Māori adaptation of European ingredients through indigenous technique mirrors what happened in Hawaiʻi with the plate lunch, Spam musubi, and manapua. Every Pacific culture absorbs foreign food th → HI-20
• The Māori adaptation of European ingredients through indigenous technique mirrors what happened in Hawaiʻi with the plate lunch, Spam musubi, and manapua. Every Pacific culture absorbs foreign food th → HI-21