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How to make a manu taratahi
How to make a manu taratahi
Follow these instructions to make a triangular child’s kite:
Figure 1: Lay the feathered toetoe stalks on top of the unfeathered stalk as shown. Bind the stalks together with string.
Figure 2: Lace together dry raupō leaves in groups of six. Start at the wide end of the frame and tie the string to the middle stalk, then lace the leaves as shown. Tie off after the sixth leaf. Repeat this on the side stalks. Continue lacing groups of six until finished.
Figure 3: Balance the centre of the kite on a broom and trim the leaves. Attach the bridle.
Source: Bob Maysmor, The Māori kite: te manu tukutuku. Wellington: Steele Roberts, 2001, pp. 104–106
Rewena bread
Ingredients
1 bottle of beer
5 cups of flour
2 table spoon of yeast
2 cups of sugar
2 litres of water
Method
Make a well with 3 cups of flour
Add sugar and yeast into well and mix
Make another well and add beer and mix
Add 3/4 cups of water and mix till runny porridge consistency
Cover with glad wrap and leave in warm place to rise for an hour
Put rest of flour into bowl
Pour on the mixture and mix with blunt knife
Mix in warm water to make thick dough. Or add flour when needed
Mixing until thick dough or when mixture comes away from side
Sprinkle flour on the bench or table.
Knead the dough for 10min
Heat your oven to 180 degrees
Cut the dough. Look for holes.
If there are holes you must knead for a while longer until they disappear.
Shape dough to fit your pot.
Rub butter paper on the inside of your pot so the Rewena bread does not stick.
Move the dough to the pot.
Leave the Rewena bread to rise in a warm place, for a future 30minutes
Bake for an hour
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