Matariki 2024

Matariki Feast
Matariki and Education

Māori Food Recipes

Food plays an integral role in the celebration of Matariki, the Māori New Year. Traditional Māori Food Recipes are often prepared and shared during Matariki feasts, bringing together friends and whānau (family) to commemorate the past and look towards the future. In this section, we will explore some of the most popular Māori dishes that are commonly served during Matariki celebrations, as well as ways to incorporate Matariki-inspired ingredients into modern dishes.

We will also provide tips for preparing and sharing food in a way that honors Māori culture and traditions. Whether you are looking to host a Matariki feast or simply want to explore the flavors of Aotearoa, these recipes and tips will help you to connect with Māori culture through food.

In this culinary exploration, we invite you to uncover the flavors of Aotearoa (the Māori name for New Zealand) through a selection of authentic Māori food recipes. From hearty hangi feasts to delectable seafood dishes, these recipes offer a taste of Māori culture and tradition.

Mutton Bird Pie

Ingredients:

  • 4-5 mutton birds, cleaned and deboned
  • 2 cups chicken or vegetable stock
  • 1 onion, chopped
  • 1 cup chopped mushrooms
  • 1 cup chopped carrots
  • 1 cup chopped potatoes
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 2 sheets of pre-made puff pastry
  • 1 egg, beaten

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large pot, combine the mutton birds, stock, onion, mushrooms, carrots, potatoes, thyme, salt, and pepper. Bring to a boil and then reduce heat to low. Cover and simmer for 1-2 hours, or until the mutton birds are tender.
  3. Remove the mutton birds from the pot and shred the meat. Discard the bones and skin.
  4. Roll out the puff pastry sheets and use them to line a pie dish.
  5. Add the shredded mutton bird to the pie dish and pour in enough of the cooking liquid to fill the dish.
  6. Cover the pie with the second sheet of puff pastry and brush with beaten egg.
  7. Bake for 30-40 minutes, or until the pastry is golden brown.

Smoked Mutton Bird

Ingredients:

  • 4-5 mutton birds, cleaned and washed
  • 1 cup salt
  • 1 cup sugar
  • 1 cup manuka wood chips

Instructions:

  1. In a large bowl, combine the salt and sugar.
  2. Rub the mutton birds with the salt and sugar mixture, making sure to coat them evenly.
  3. Place the mutton birds in a smoker and add the manuka wood chips.
  4. Smoke the mutton birds for 3-4 hours, or until they are cooked through and have a smoky flavor.
  5. Serve the smoked mutton birds hot or cold.

Mutton Bird Pâté

Ingredients:

  • 4-5 mutton birds, cleaned and deboned
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 cup cream cheese
  • 1/4 cup butter
  • Salt and pepper, to taste
  • Crackers or sliced baguette, for serving

Instructions:

  1. In a large pot, combine the mutton birds, onion, garlic, salt, and pepper. Cover with water and bring to a boil.
  2. Reduce heat to low and simmer for 1-2 hours, or until the mutton birds are tender.
  3. Remove the mutton birds from the pot and shred the meat. Discard the bones and skin.
  4. In a food processor, combine the shredded mutton bird, cream cheese, and butter. Process until smooth.
  5. Transfer the pâté to a serving dish and chill for at least 1 hour before serving.
  6. Serve the pâté with crackers or sliced baguette.

Rewena Bread

Rewena Bread Rewena bread is a traditional Māori bread made from fermented potatoes. It is a perfect addition to any Matariki feast.

Ingredients:

  • 4 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup boiled, mashed potatoes
  • 2 cups warm water
  • 1/2 cup sourdough starter

Instructions:

  1. In a large mixing bowl, combine the flour, salt, and sugar.
  2. In a separate bowl, mix together the mashed potatoes and warm water until smooth.
  3. Add the sourdough starter to the potato mixture and stir until well combined.
  4. Pour the potato mixture into the flour mixture and stir until a dough forms.
  5. Knead the dough on a floured surface for 10-15 minutes.
  6. Place the dough in a greased bowl, cover with a cloth, and let it sit in a warm place for 6-8 hours.
  7. Preheat your oven to 220°C.
  8. Punch down the dough and shape it into a round loaf.
  9. Place the loaf on a greased baking sheet and let it rise for another 30 minutes.
  10. Bake the bread for 35-40 minutes, or until it is golden brown.

Hāngī Roast Lamb

Hāngī is a traditional Māori cooking method that involves cooking food in an earth oven. This recipe is for a hāngī-style roast lamb, which can be cooked in a regular oven.

Ingredients:

  • 1 leg of lamb
  • 2 onions, peeled and quartered
  • 2 carrots, chopped
  • 2 potatoes, chopped
  • 2 cups water
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp garlic powder

Instructions:

  1. Preheat your oven to 160°C.
  2. Mix together the salt, cumin, coriander, smoked paprika, and garlic powder in a small bowl.
  3. Rub the spice mixture all over the lamb leg.
  4. Place the lamb leg in a roasting pan.
  5. Add the onions, carrots, and potatoes to the pan.
  6. Pour the water into the pan.
  7. Cover the pan tightly with foil.
  8. Roast the lamb in the oven for 3-4 hours, or until it is cooked through and tender.

Pūhā and Pork

Pūhā is a traditional Māori green vegetable that is similar to spinach. It can be used in a variety of dishes, but this recipe for pūhā and pork is a classic Matariki dish.

Ingredients:

  • 500g pork shoulder, cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp oil
  • 1 bunch pūhā, washed and chopped
  • 1 cup water
  • Salt and pepper to taste

Instructions:

  1. Heat the oil in a large pan over medium heat.
  2. Add the pork, onion, and garlic to the pan and cook until the pork is browned on all sides.
  3. Add the pūhā to the pan and stir to combine.
  4. Pour the water over the pork and pūhā.
  5. Bring the mixture to a boil, then reduce the heat and simmer for 30-45 minutes, or until the pork is tender and the pūhā is cooked through.
  6. Season with salt and pepper to taste. Serve hot with rice or bread.

Share Your Own Matariki-Inspired Recipes

We encourage our readers to share their own Matariki-inspired recipes with us. If you have a favorite dish or a creative way to use traditional ingredients, we would love to hear about it. Please email us at support@matariki.co.nz with your recipe and a brief description of its significance to Matariki. We may feature it on our website for others to enjoy and learn from.