Native Plant Authority tier 1

Tī Kōuka — Cabbage Tree Hearts

Māori

Overview

Tī kōuka (Cordyline australis, NZ cabbage tree) hearts were an important Māori food. The growing tip and inner core of the stem were cooked in the hāngi — the heat converts the starch to sugar, producing a sweet, slightly fibrous food. Fiso pickles tī kōuka hearts as a sweet garnish. The same genus (Cordyline) as the Hawaiian ti plant (Cordyline fruticosa) used in laulau and lawalu — the Cordyline family runs the entire length of the Pacific migration trail.

Key Principles

1. Sweet pickled tī kōuka hearts (Fisoʻs preparation) or hāngi-roasted for the traditional sweet starch.

Pro Tips

Sweet pickled tī kōuka hearts (Fisoʻs preparation) or hāngi-roasted for the traditional sweet starch.

Source

Pacific Migration Trail

Cross-Cuisine Parallels

{'technique': 'HI-5', 'connection': 'Tī kōuka (NZ Cordyline) connects to the Hawaiian ti plant (Cordyline fruticosa). Same genus, different species, different latitudes, same role as wrapping material and food. → HI-5 Laulau / HI-70 Lawa'} {'technique': 'HI-70', 'connection': 'Tī kōuka (NZ Cordyline) connects to the Hawaiian ti plant (Cordyline fruticosa). Same genus, different species, different latitudes, same role as wrapping material and food. → HI-5 Laulau / HI-70 Lawa'}

Related Techniques