Te Kohinga Kai - Traditional Food Gathering
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Names: Maddy, Harrison and Hannah Mo mo
Explain traditions of Pre-European Maori in a digital story. Area of study: Te Kohinga Kai - Traditional Food Gathering
Traditional Bull kelp bags are used for cold places for food. You can put food in it for 2 or 3 years and it will stay fresh. It is made of kelp. The Maori people used blades of rimurapa to make poha. The best time to make poha is on Feb or January. First they get rimurapa blades, cut them to the right length then hollow them out. In March they put it outside in the night to soften.
Explain traditions of Pre-European Maori in a digital story. Area of study: Te Kohinga Kai - Traditional Food Gathering
Traditional Bull kelp bags are used for cold places for food. You can put food in it for 2 or 3 years and it will stay fresh. It is made of kelp. The Maori people used blades of rimurapa to make poha. The best time to make poha is on Feb or January. First they get rimurapa blades, cut them to the right length then hollow them out. In March they put it outside in the night to soften.
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