A FOOD TRADITION
Māori cuisine
An Indigenous Aotearoa New Zealand tradition centered on earth-oven cooking, preserved foods, cultivated kūmara, and locally gathered ingredients.
Dishes linked to this cuisine
1–9 of 9
Boil Up
A Belizean one-pot meal of boiled ground provisions with fish or pork and often eggs, typically served hot.
Hāngi
Hāngi is a Māori earth-oven meal in which meat and root vegetables are slow-cooked together with hot stones and steam.
Kānga wai
A traditional Māori dish of fermented maize cooked with water into a soft, porridge-like preparation.
Kina
Kina is a traditional Māori preparation of fresh sea-urchin roe, commonly eaten raw as a rich marine delicacy.
Kūmara pudding
Kūmara pudding is a traditional Māori steamed sweet made from grated sweet potato combined with flour, sugar and butter.
Parāoa parai
A Māori fried bread made from a simple wheat-flour dough that is shaped and fried until golden.
Pork and pūhā
Pork and pūhā is a Māori dish of pork simmered with pūhā greens until the meat is tender and the greens are cooked.
Rēwena bread
A Māori potato-fermented sourdough bread made from a potato starter and wheat flour, then baked until crusty and tender.
Tītī (muttonbird)
Tītī is a traditional Māori dish of muttonbird prepared as a preserved or cooked seabird meat.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.