Māori Food
Traditional Māori food, or kai, came from the land and sea. Māori developed clever ways to grow, gather, and preserve food to survive in Aotearoa's different climates.
One of the most famous cooking methods was the Hāngī, an earth oven where food was placed on hot stones, covered with leaves or cloth, and then buried to slowly cook underground. This method gave the food a smoky, unique flavor that is still enjoyed at gatherings today.
Traditional Māori Foods
- Kūmara (sweet potato): A staple crop brought by early Polynesian settlers.
- Taro and hue (gourd): Other important plants grown in gardens.
- Seafood: Fish, kina (sea urchins), and shellfish gathered from the ocean.
Māori Food Today
While modern Māori eat a wide variety of foods, traditional kai is still important for cultural identity. Hāngī are often prepared at celebrations like weddings, birthdays, and cultural events. Many traditional foods are now combined with modern ingredients, creating a unique blend of old and new flavors.
Food in Māori culture is more than just nourishment — it is about manaakitanga (hospitality), bringing people together, and respecting the land and sea that provide for us.
This is Hangi
This is Kūmara
This is Hue (gourd)
This is Māori Seafood
