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New Zealand · Food · Hard
What is the traditional Māori bread made with a fermented potato starter, which gives it a distinctive sweet-sour flavour and dense, chewy texture?
Answer: Rēwena bread (parāoa rēwena) — Rēwena bread uses a 'bug' — a fermented mixture of mashed potato, flour, sugar, and water — as its leavening agent rather than commercial yeast, a technique developed by Māori after the introduction of potatoes and flour.
- A Damper bread
- B Fry bread (parāoa parai)
- C Kānga bread
- D Rēwena bread (parāoa rēwena) ✓
Rēwena bread uses a 'bug' — a fermented mixture of mashed potato, flour, sugar, and water — as its leavening agent rather than commercial yeast, a technique developed by Māori after the introduction of potatoes and flour.