Rēwena bread

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]