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Kawa Mara and Pikopiko Another I've come across, though not amongst the Ngapuhi where I lived, is the custom of leaving the kaura, or crayfish, in a container of cold water until it seasons itself, and the flesh comes away from the shell. Then it is eaten raw. This is called kawa mara. But I think that if it were marinated it probably would be more to my taste. A few years back. I was told by a very respected old Pakeha woman, who with her husband had carved a farm out of the bush and wilderness, that in the early days she had cut the tender fronds of the king fern, and chopped it up, with whatever fruit was in season, for fruit pies. She assured me that it had a marvellous taste. I think a lot of the older folk ate these, and called it pikopiko. But I have yet to try this out.

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https://paperspast.natlib.govt.nz/periodicals/TAH196403.2.4.7

Bibliographic details

Te Ao Hou, March 1964, Page 6

Word Count
156

Kawa Mara and Pikopiko Te Ao Hou, March 1964, Page 6

Kawa Mara and Pikopiko Te Ao Hou, March 1964, Page 6

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