This blog is brought to you by Dora Langsbury, Māori Learning Advisor. Content for this blog was provided by the CCC library website.
Kai (food) was an important part of Māori events such as Matariki festivals or tangi (funerals). Different rohe (regions) had their speciality foods. These were always served at such special occasions to show manaakitanga (hospitality) to their guests and to uphold the mana (status) of the mana whenua (hosts). Most hapū (subtribe) in the Ngai Tahu rohe have their marae near the coastline and kai moana (sea food) is usually considered their speciality food. There are six Ngāi Tahu hapu marae nearby to Christchurch, Rapaki, Onuku, Wairewa, Koukourarata, Taumutu and Ngā Tuahuriri.
Below is a list of their specialities:
- Rāpaki – pioke (lemon fish)
- Ōnuku – hoka (red cod)
- Wairewa – tuna & hāpuka (eel & grouper)
- Koukourārata – kuku (mussels)
- Taumutu – tuna & pātaki (eel & flounder)
- Ngā Tūāhuriri – kōura & tuatua (mollusc)
If you are interested in some of the food gathering practices (mahinga kai) of Ngāi Tahu, then this link will take you to 12 ten-minute videos which describe these processes which have been handed down through the generations. https://ngaitahu.iwi.nz/culture/mahinga-kai/
Kupu o te rā o Ara whare pukapuka
- pioke (lemon fish)
- hoka (red cod)
- kuku (mussels)
- tuna (eel)
- kōura (crayfish)
Waiata mō te kai moana
Kina, kina (sea eggs)
Wheke, wheke (octopus)
Ika, ika (scaly fish)
Tuna, tuna (slimy eel)
Pipi, pipi (sandy white shell fish)
Paua, paua (abalone)
Kai moana e (they are all food from the sea)
https://www.facebook.com/BlenheimEarlyChildhood/videos/kina-kina-waiata/1782627831821129/