Let’s Cook Some Maori “Kai“
New Zealand’s indigenous people — the Maori — were traditionally gatherers, crop farmers and hunters, who got their “Kai”, which is the Maori word for food, from sea and forest. Until today, almost everything they need is right outside in their backyard. It was believed by the Maori that mother earth was the giver of all life, thus, it’s a long tradition to cook the food beneath the earth. Maori inherited the right to produce from the land they were born in and to keep it safe for the benefit of all.
The indigenous people do not prepare or cook their “Kai“ in the same building that they sleep in. The traditional and best known form of cooking is the earth oven, also called “the Hangi“. Many tourists and visitors, which came a long way to see this uncommon spectacle, are telling about a unique taste, which comes from the combination of steaming (wet cloths) and smoking (burnt wood) the food that is cooked. The elements of the Hangi are regarded as gifts and descendants from the gods by the Maori. The “Kais“ come from the Rongo (kumara — sweet potato — and cultivated foods), Tangaroa (fish) and Haumia (wild vegetables). Tane makes the firewood available (forests, birds), Ranginui (Skyfather) gives them the water to make steam, the earth is from Papa (Earthmother), and fire comes from the goddess Mahuika.
The traditional form of cooking with the Hangi is a special event and also extremely beautiful to watch for tourists and visitors. Due to the enormous effort this traditional cooking method has, it will only be prepared for special occasions, such as festivals or major festivities. The “Kawhia Kai“, for example, is a festival, which offers the opportunity to taste a large range of traditional Maori Kai while taking part in cultural activities. And, many Maori tourism experiences and some hotels provide hangi-style food for guests.
For more information concerning Maori food tours and traditional cooking techniques: http://www.maorifood.com/traditional.htm
