Karaka Berries, Pipi, Titi Karaka berries are soaked and boiled or steamed in hangis. My cousins loved these. Too often the humble pipi, because of its abundance, is neglected. But not by me; I never refuse a dish of them. Soft young shoots of the titi or cabbage tree are a taste that one acquires. Puha cooked by itself with a little fat added, a dash of butter, pepper and salt, is better than spinach to me. The days of hot steamy, newly cooked parawa rewana, baked in camp ovens, I will never forget. The long hours of rubbing salt into frozen sides of home cured, smoked bacon have gone. So have the casks of pickled pork, for it is cheaper for the farmers to have their pork cured at the works nowadays.
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Te Ao Hou, March 1964, Page 6
Word Count
133Karaka Berries, Pipi, Titi Te Ao Hou, March 1964, Page 6
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C/- Te Puni Kokiri
PO Box 3943
WELLINGTON
Phone: (04) 922 6000
Email: MB-RPO-MPF@tpk.govt.nz
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