Rēwena bread
| Alternative names | Māori bread, parāoa rēwena |
|---|---|
| Type | Bread |
| Place of origin | New Zealand |
| Main ingredients | Potato, flour, water, sugar, salt |
Rēwena bread or Māori bread (Māori: parāoa rēwena; literally 'flour leaven') is a type of sourdough bread from New Zealand. The bread is leavened with a fermented potato starter. It originated amongst the Māori people and is closely associated with Māori cuisine.
Etymology
[edit]Rēwena is the direct transliteration of the word 'leaven' referring to the biological leavening ingredient used as a raising agent.[1] Parāoa is the direct transliteration of the word 'flour' which also functioned to refer to bread or dough.[2] Another example of bread developed by the Māori people of New Zealand is parāoa parai (literally 'flour fried').
Preparation
[edit]Rēwena bread uses a pre-ferment starter, also called a "bug".[3] It is created by boiling and mashing potatoes, then adding flour and sugar.[4] Māori potatoes (taewa) are commonly used for this purpose.[5] Kūmara, or sweet potatoes, may also be used.[6] The mixture is then allowed to ferment from one to several days, depending on the ambient temperature and humidity.[7]
As with most sourdough breads, the starter can be maintained and used indefinitely, as long as the yeast is kept alive with regular feeding.[7][unreliable source?] The potato starter and fermentation lends rēwena bread its characteristic sweet and sour taste.[7] The starter is then mixed with flour and water, kneaded, and baked, usually in a round loaf.
Cultural significance
[edit]Rēwena may also be used to break the Māori taboo associated with visiting a cemetery by crumbling the bread over hands in lieu of washing with water.[8]
References
[edit]
- ^ "Rewena - Māori Dictionary".
- ^ "Paraoa - Māori Dictionary".
- ^ "How to make the best Maori bread in town". The New Zealand Herald. 26 July 2007. Retrieved 6 March 2013.
- ^ McLean, Mervyn (2004). To Tatau Waka. Auckland University Press. p. 48. ISBN 9781869403065.
- ^ Roskruge, Nick (2014). Rauwaru, the proverbial garden : Ngā-weri, Māori root vegetables, their history and tips on their use. Massey University. Institute of Agriculture and Environment. Palmerston North. ISBN 9780473282196. OCLC 895241793.
{{cite book}}: CS1 maint: location missing publisher (link) - ^ "Paraoa Parai / Rewena Bread". Kaitime. Archived from the original on 8 February 2013. Retrieved 6 March 2013.
- ^ a b c Olsen, Nigel (2007-01-21). "Rewena Bread- the beginning". Curious Kai: The Curious New Zealand Food Blog. Retrieved 3 March 2013.
- ^ Albala, Ken (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. p. 173. ISBN 9780313376269.