It was a thrill to hear the two telling stories about this important food staple. Taro travelled with Pacific peoples as they settled the islands, ending up here with the first Maori.
Teina's close friend, Ramari Rihari (Ngapuhi), joined us. She shared a list of taro types known to Maori from long ago. It was interesting to hear about the similarities among all three cultures.
Teina prepared taro dishes in Cook Island style, the way her father made for her and her siblings when they were young.
Teina Tangimetua pounding 'poi' or taro paste. Photo / Meg Liptrot
Lono brought a special stone tool to show us how taro is prepared in Hawaii. The cooked taro root/corm is pounded to a fine paste (poi). This is folded and kneaded with the stone for around 10 minutes, similar to the way pasta dough is made. A little water is used on the stone towards the end.
It is remarkable how this method completely changes taro's nature. The cells are crushed, forming a fine, chewy paste with a smooth flavour. I loved seeing the grin on Teina's face as she gave this new, yet ancient, technique a go.
This, to me, is what Christmas is about - passing on knowledge and telling stories of food. It is about slowing down, sharing kai and making things the old way. Children can learn a lot about their heritage and culture during these special festivals, so get them involved too.
For more info see kupunakalo.com
Christmas holiday food waste
This time last year I was on Great Barrier Island admiring the community gardens at Medlands Beach.
My first article in January was about holidaymaker's food waste and some ideas on reducing the load on landfill. Here's a reminder of ideas around dealing with food scraps at the bach.
Bokashi
These systems are ideal for the bach, as they are easy and convenient. The waste stays in an enclosed, sealed double-bucket system and the top bucket has holes for fluid to drain out. (Bokashi liquid can be used as a probiotic for septic systems and stinky drains).
Just add a couple of tablespoons of bokashi "zing" each day to the scraps. This anaerobic system is the opposite of composting, which requires aeration.
At the end of your holiday you will have "pickled" scraps ready to be trenched into your home garden as fertiliser. If you stay for longer, bring an extra Bokashi system and rotate.
Here are ideas for those living at holiday locations (community gardens, schools, home gardeners, and camping ground managers):
• Leave a note on the community notice board if you would like extra food scraps from holidaymakers to boost your compost heap, or feed your chooks or pigs. Be clear about what you will or won't take.
• Keep a lidded bin next to the compost bins with plenty of carbon material in it such as untreated sawdust, dry leaves, shredded paper or straw and roughly chopped garden material.
• Those dropping food scraps into the compost should cover their scraps with the same amount of carbon material each each time. This will reduce flies and smell and will balance the heap. An occasional handful of lime is a good idea.
• To prevent rats and dogs having their own Christmas feast, lay wire mesh underneath and wrap it around your compost system.
I would love to hear about holiday food-waste success stories. Email living@hos.co.nz and include a low-resolution photo. Happy holidays.
**The gardening column returns January 11.
