Te Ringawera

Tu Tangata, Issue 20, 1 October 1984, Page 47

Te Ringawera

Aunty Huia

A cooking column now graces the pages of Tu Tangata, hosted by Aunty Huia. The column is intended to entice readers to share their favourite recipes for maori kai. Aunty Huia will also be dispensing liberal portions of helpful advice in the preparation of the kai. Recipes should be addressed to AUNTY HUIA, Cl — Tu Tangata Magazine, Dept. Maori Affairs, Private Bag, Wellington.

STEAMED KAHAWAI Sliced onions (1 to each person] Salt and pepper Butter or other cooking fat.

METHOD (1) Without removing the backbone, cut the kahawai into ROUND FILLETS. Use a large enough pan for the fish to lie flat on the bottom. Fry the onions gently, add the fillets and season liberally with salt and pepper. Add a small quantity of warm water and cover firmly. Steam for 20-30 minutes on a medium heat. (2) To vary this recipe, place small green baby kumi-kumi on TOP of the fish. Do not peel or seed the kumi-kumi. Add curry powder to the seasoning and dab with butter.

BAKED KAHAWAI Salt and pepper. Butter or other cooking fat. METHOD (1) Remove the head and fins, and then wrap the whole fish completely in butter paper, or brown paper. Put some of the fat into a baking dish. Add the wrapped fish and dab with the rest of the fat. Bake for 45 minutes in a medium oven. (2] Use milk instead of cooking fat.

(3) Stuff the fish with any bread and onion stuffing before wrapping it. E.M. Tapere, Maketu

BEST MAORI DISH We have received from Mr R.T. Kohere the following recipe for what he describes as “the daintiest or the best maori dish”. Boil Vz doz chops of fat wild pork. When pork is about cooked, put in enough potatoes. When potatoes are nearly cooked, put in puha, don’t overcook the puha by boiling it too long. Also, for goodness sake, don’t throw away the soup. The essence of the pork, potatoes and puha IS, of course, in the soup, or wai kohua. Of course, don’t forget to put in salt, and if you like, throw in some pepper. The above is the maori’s champion dish.

KINA AND KUMARA Mr Kohere also refers to another favourite maori dish. Kinas, or seaeggs, taken with mealy kumara, he considers, is hard to beat. White kinas in season, after being steeped in fresh water for two days is the nicest thing there is. Certainly its looks are by no means appetising. From the days of Adam and Eve down to the present day, looks are not a reliable guide. Kinas are in season in January. From Te Ao Hou No 4, 1953