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Overview
A selection of pungapunga or pollen cakes.
Many aspects of Māori life changed forever after contact with Europeans, including diet and the practices surrounding the gathering and preparation of kai. This selection of cakes is a rare example of pungapunga, pollen cakes, which were commonly baked by Māori in the past. The vibrant yellow pollen was gathered from the flowers of the raupō plant during the warmer summer months. It was then gently combined with water and kneaded into a dough, to be baked and enjoyed.
Though they are rarely made today, these pungapunga provide a unique insight into the preparation of kai and food culture of Māori. The English-born naturalist William Colenso (1811–1899) described them in 1880: ‘[The] pollen, in its raw state, closely resembled our ground table-mustard; it was made into a light kind of yellow cake, and baked. It was sweetish to the taste, and not wholly unlike London gingerbread.’
References
William Colenso, ‘Contributions towards a better knowledge of the Māori Race. Part II – Proverbs and proverbial sayings’, Transactions of the New Zealand Institute 12, 1880, pp. 108–47.