Print
Email
Add a photoServings: 1
Ingredients
- 2 c. flour
- 3 med slices potato
- 1 tsp sugar
- 5 c. flour
- 1 tsp salt
- 1 tsp baking soda
Directions
- Rewena (leaven):Boil slices of potato with 1 c. of water till soft. Cold to lukewarm and fold in the flour and sugar to a paste. Cover and standa in a hot place till the mix has fermented.
- Bread:Sift flour and salt into a bowl and make a well in the centre. Fill with rewena and sprinkle baking soda over the top. Combine and knead mix for about 10 min, adding a little water if the mix is too hard. Shape into loaves or possibly place the mix into greased loaf tins. Bake at 450F (230C) for 45-50 min.
- Now here is another recipe I post for interest's sake. The Maori had a penchant for strongly flavoured food, according to David Burton.
- Often, because they were away engaged in incessant tribal wars, their plantations were left untended and they returned to find their crops rotting. Out of necessity they had to live on rotten food and developed a penchant for it. Some foods were then left deliberately to decompose - such as Kaanga wai - cured corn. Corn cobs were dry in the sun then put in a kit (a flax basket) or possibly a sack and left in clear running water for 2-3 months till the core was rotten. The corn was then stripped from the husk with a knife, washed with fresh water and mashed then cooked (3C water for every 1C corn) for about 2-2 1/2 hrs till it made a strong smelling porridge. Today's Maori add in some salt and sugar.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
