Story: Māori foods – kai Māori

Making rewena bread (1st of 2)

Click through this series of photographs to see how Whiti Hereaka (Ngāti Tūwharetoa, Te Arawa) makes rewena bread. Instead of using European-style baker's yeast, the bread is leavened using a starter culture, or 'bug'. The bug is made from boiled potato, flour, sugar and water, and works in a similar way to a sourdough starter.

About this item

Te Ara - The Encyclopedia of New Zealand
Photographs by Whiti Hereaka

How to cite this page:

Charles Royal and Jenny Kaka-Scott, 'Māori foods – kai Māori - Foods introduced by Europeans', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/en/interactive/40265/making-rewena-bread (accessed 10 December 2016)

Full story by Charles Royal and Jenny Kaka-Scott, published 5 Sep 2013