Rewena bread

Rēwena bread

Origin
Alternative name(s)	Rewena Bread
Place of origin	New Zealand
Details
Type	Bread
Main ingredient(s)	Potato flour

Rēwena parāoa (literally, "leavened bread," also spelled rewana) is a traditional Māori sourdough potato bread.

Etymology

Rēwena means both "bread made with potato yeast" and "the process of fermentation that causes bread to rise." The Maori word for potato, 'riwai' (sometimes spelled 'rewa'), is the root word of rēwena.

Preparation

Rēwena bread uses a pre-ferment starter, also called a ‘bug.’ It is created by boiling and mashing potatoes, then adding flour and sugar. Kumara, or sweet potatoes, may also be used. The mixture is then allowed to ferment from one to several days, depending on the ambient temperature and humidity. As with most sourdough breads, the starter can be maintained and used indefinitely, as long as the yeast is kept alive with regular feeding. The potato starter and fermentation lends rēwena bread its characteristic sweet and sour taste. The starter is then mixed with flour and water, kneaded, and baked- frequently in a round loaf.

Cultural significance

Rēwena may also be used to break the Maori taboo associated with visiting a cemetery by crumbling the bread over hands in lieu of washing with water.

The "New World Rēwena Paraoa Baking Competition" is held during the Matariki Festival each year in New Zealand.