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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.
| Alternative names | Māori bread, parāoa rēwena |
|---|---|
| Type | Bread |
| Place of origin | New Zealand |
| Main ingredients | Potato, flour, water, sugar, salt |
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').
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.
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]
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