Parāoa (kai)

Ko te parāoa (takea mai te kupu Pākehā flour) he kai taona mai te nehu huri o tētahi pata tipu pērā i te "witi" (Triticum) me te kōpakipaki. Waihoki, ka āhei te hanga o te parāoa mai te ngā huawhenua pērā i te rīwai,Geoff Scott (22 Hune 2024). "Maori bread". New Zealand Herald. me te kūmara. Ka konatu tēnei nehu pata me te wai me te tote me te hinu ki te pokenga. Ka tāpiria te pokenga ētahi me te īhi mo te māhī (moī), ka puku ia. Ka hoatu ēnei pokenga katoa i te umu.Rosy Levy Beranbaum (1 Hepetema 2016). "Beyond Flour: The Basic Bread Ingredients for Baking". Epicurious.

Ka tunu te tangata Hāmoa ki te pokenga hangaia mai te kiko o ngā kuru o te maika, ka purua ia me te waruhanga o te kakano niu; ko te ingoa he masi.Augustin Krämer (1994). The Samoa Islands: Material culture. Wh. 180. ISBN 0 8248 1634 X. University of Hawaii Press.Roger Haden (2009). Food Culture in the Pacific Islands. ABC-CLIO. ISBN 9780313344930. Ng. wh. 98-99. Ka moī te tangata Whītī ki te kiko maika, o te aka tipu pērā i te taro, i te umu ōrite mō te hanga o te kai madrai. Alan Tippett (2013). The Road to Bau and The Autobiography of Joeli Bulu. William Carey Publishing. ISBN 9780878085903. Wh. 148.

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Category:Kai