TRADITIONAL FOOD
Maori Community In Ureweras
“The Press” Special Service WELLINGTON, August 13.
Traditional foods were still being eaten by a rural Maori community in the Ruatahuna Valley in the Ureweras, a health survey showed.
The sour thistle, puha, and water cress were universally used as green vegetables cooked in the meat stew. Puha was also used by older people mixed in with tinned mussels.
Piko piko. the cooked shoots of young ferns, were also used as a spread on Maori bread, the survey found.
Fermented or pirau corn steeped in a sack for some months in running water and then ground into a cream and cooked with sugar was made but was not a common article of diet.
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Bibliographic details
Press, Volume CI, Issue 29900, 14 August 1962, Page 17
Word Count
119TRADITIONAL FOOD Press, Volume CI, Issue 29900, 14 August 1962, Page 17
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Acknowledgements
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