Rewena Paraoa - Potato Bread

Rewena Paraoa - Potato Bread

Original version from the Maori Cookbook, revised by Christel and friends.

INTRODUCTION:

Traditionally baked by Maori, Rewena Paraoa is made with the use of rewa (potato) which gives the Rewena (potato bread) a much firmer texture. It is the perfect accompaniment to Boil-ups, Stews, Casseroles and/or the traditionally cooked Hangi. Rewena can be prepared in advance of any occasion, baked and also eaten hot with butter, jams and/or golden syrup or cold with a fresh pot of tea. If you keep up with the plant, when unexpected guests arrive you can make up your Rewena and pop it in the oven for a delicious snack. The Rewena Paraoa goes through several methods of preparation over a period of a few days and it may appear daunting initially just by reading the recipe below however you will quickly pick it up in the application (making process) and it will become much easier each time. Persistence pays in that the Rewena is one of the most delicious bread!

Some 'plants/bug' have been handed down from generation to generation and are very much used today in baking fresh Rewena. Once you begin your plant and keep at the process you can share a portion with whanau and friends so that they can begin their plant process too.

There are 3 Steps/Stages to making Rewena Paraoa; Step One involves making the Original Starter Plant; Step Two involves daily feeding for the Plant to rise (prove). Step Three is using a greater portion of the Starter Plant to make the actual Rewena Paraoa, while also keeping a portion aside, which becomes your next Starter Plant. From the set aside portion simply follow the process of feeding by repeating Steps Two & Three and there will always be a supply of Rewena Paraoa ready to go. Refer to ‘Notes & Tips' for more information.

Step One - Original Starter Plant/Bug:

Starter Plant is also known as ‘Bug’ and/or Leavening

INGREDIENTS:

Flour - 2 Cups
Potatoes - 3 Medium
Water - 1 Cup
Sugar - 1 tspn

METHOD:

Day One:

To make Starter Plant, Peel, slice and boil potato in 1 cup of water to mashing consistency.
Mash potato thoroughly with any remaining water in pot & set aside.
When lukewarm add flour and sugar, mix all ingredients together to a fairly firm texture. Mixture should be a dough-like resemblance.
Cover and leave in a warm place to prove/ferment.

Note:

Warm Tropical Weather: Place uncovered plant on a bench in a warm sunny place. Due to warmer conditions, plant may require only 1 day of feeding (Step Two - Day Two) if Starter plant begins to rise and bubble it is ready to make into Rewena Paraoa (Step Three).
Cold Winter Weather with Hot Water Cupboard: Place uncovered plant inside a hot water cupboard. I have found storing your plant on the bench in cool conditions does not allow for a suitable rise in the plant where the hot water cupboard does. It may take 2-3 days of daily feeds (Step Two - Day Two) until the starter plant is ready for Step Three.
Cold Weather with No Hot Water Cupboard Inside House: Any cupboard in your house that is dry, ideally next to the oven/stove, heater or fireplace should do, or on the bench or dresser where it catches a lot of sun, make sure it is covered well. Failing that, try wrapping the bowl in a teatowel, than a towel and pop in a plastic bag and tie loosely, enough to allow a little air to flow, yet to build up warmth inside the bag to begin the fermenting process. It really is trial and error and even if it is cold, it will still ferment the bug, it may just take a little longer just ensure the room/area is dry and not so moist.

Step Two - Feeding your Original Starter Plant Daily

INGREDIENTS:

Potato - 1 medium size
Water -1 Cup
Sugar - 1 teaspoon

METHOD:

Day Two & Three:

To feed the above plant daily, peel, cut and boil potato in 1 cup of water.
When boiled remove the potatoes and retain the liquid, set liquid aside until lukewarm.
Pour 1 cup of warm liquid mixed with 1 teaspoon of sugar into the starter plant (made the day before) and mix well.
Store again in a warm place to continue in the proving/fermenting process.
Repeat this process on Day Three.

Note:

On days 2 & 3 starter plant should resemble a thick creamy consistency similar to batter. The plant should rise and form bubbles, this is a good indicator the plant is ready for Step Three.
It is ok if plant has a sour odor to it. Do not discard it is fermenting well.

Step Three - Making Rewena Paraoa from the Starter Plant

INGREDIENTS:

Flour - 5 Cups
Salt - 1 teaspoon
Baking Soda - 1 teaspoon
Water - 1 Cup (approx)

METHOD:

Pre-heat oven to 200c.
Grease and lightly flour 2 Baking Trays (Pizza Trays are ideal) or 2 medium size (approx 20cms in diameter) Round Baking Tins and/or Loaf Tins- set aside.
In a large bowl sift flour and salt and make a well in the centre, pour in all of the Starter Plant and sprinkle baking soda over starter plant. Mix ingredients until combined adding extra water if required.
Turn out onto floured bench and knead lightly for approximately 10 minutes.
Take out a scoop (approx 2 dessertspoons) and use this to make another plant, following through with daily feeding as to Step Two - Day Two & Three. May require an additional cup (or 2) of sifted Plain Flour added to mixture to maintain a thick batter like consistency. By continuing this process you can always have a plant handy to make Rewena Paraoa every few days.
With the remaining dough, split in 1/2 and shape into baking tins or onto trays.
Bake in pre-heated over for approximately 30-40 minutes or until golden.

Turn out of trays, slice and eat hot with butter, golden syrup, jam and a good cup of tea! Leftover Rewena is best covered with a clean damp tea-towel to maintain freshness.

TIPS

Some plants have a sour liquid at the bottom that can be used to make extra sour tasting Rewena Paraoa - a preference of some whanau. Otherwise discard this liquid.
Depending how often one uses their plant, if a crust forms simply remove the crust top and sour liquid (if preferred) and make a fresh plant. It is good practice to freshen the plant by repeating this process every now and then.
Use ‘old’ potatoes if available, as they are flourier.
If you haven’t used your bug in some time and it has a sour odor, remove the liquid and using the fine side of a grater, grate a potato to sweeten and continue with feeding until it begins to rise and bubble again.
If you don’t plan on making Rewena Paraoa for some time, store a piece of plant (after its been kneaded) in a sealed container full of flour. When ready remove plant and begin the feeding process as to Step Two.
If you prefer to store your bug in the fridge, it will die if left too long.
Use kumara in place of the potato for a sweeter tasting Rewena. Sprinkle granulated sugar on top of Rewena prior to baking to give that bakery-crystallized appearance.
Can substitute plain flour with mochiko (rice flour), ideal for wheat free (Gluten Intolerant) Rewena.

Maori-in-Oz gratefully acknowledges Tips from 'missT' - 'Sal' - 'Kapo' (members of Aotearoa Cafe)

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