Difficulty: Medium | Serves: 6–8 slices
Experience the earthy flavor and cultural depth of Rewena Paraoa, a traditional Māori sourdough bread made with a fermented potato starter. This beloved bread is soft, slightly tangy, and deeply connected to Māori history, where it was often served alongside stews or simply enjoyed with butter and jam.
📜 The Whakapapa (Heritage) of Rewena Paraoa
“Rewena isn’t just bread—it’s a living tradition passed from hand to hand.”
Māori people developed Rewena Paraoa using boiled potatoes to create a natural fermentation starter. This starter (rewena bug) replaces yeast and requires patience, care, and intention—mirroring the Māori value of nurturing what feeds us.
Often baked in cast iron over coals, Rewena was a staple during the 19th century and remains a cherished part of modern Māori cuisine, especially during hui (gatherings) and marae meals.
Ingredients for Rewena Paraoa
For the Rewena Starter (Bug):
☑️ 1 small potato, peeled and chopped
☑️ 1 cup flour
☑️ 1 cup water
☑️ 1 tsp sugar
For the Bread Dough:
☑️ 3 cups flour
☑️ 1 tsp salt
☑️ 1 tsp baking soda (optional for extra lift)
☑️ All of the rewena starter
☑️ ½ cup warm water (adjust as needed)
👩🍳 How to Make Rewena Paraoa
🧪 Step 1: Create the Starter (3–4 Days Ahead)
1️⃣ Boil potato until soft, mash with cooking water.
2️⃣ Add flour and sugar, mix into a paste.
3️⃣ Cover loosely and let ferment at room temperature for 3–4 days, stirring daily.
🍞 Step 2: Make the Dough
1️⃣ In a bowl, mix flour, salt, and optional baking soda.
2️⃣ Add the rewena starter and enough warm water to form a sticky dough.
3️⃣ Knead for 8–10 minutes until smooth. Cover and rise for 3–4 hours.
🔥 Step 3: Bake the Bread
1️⃣ Preheat oven to 375°F (190°C).
2️⃣ Place dough in a greased cast iron pan or loaf tin.
3️⃣ Bake for 35–45 minutes until golden and sounds hollow when tapped.
💖 Why You’ll Love Rewena Paraoa
☑️ Naturally fermented and yeast-free
☑️ A unique flavor—slightly sour with a soft interior and crisp crust
☑️ Deep cultural meaning rooted in Māori identity
☑️ Pairs beautifully with soups, stews, or honey and butter
“To bake Rewena is to honor time, culture, and the whenua (land).”
🌍 Craving More Extreme Culinary Adventures? If you’re fascinated by rare and ancient food traditions, explore our guide to Truffle Honey Glazed Duck Breast You Need to Try! with Indigenous Roots for the Adventurous Food Lover.
Discover rare culinary experiences at Good Food and More—where every recipe is a journey through heritage, craftsmanship, and unforgettable flavors.
