Traditional recipes

Best Maori Fried Bread Recipes

Best Maori Fried Bread Recipes

Maori Fried Bread Shopping Tips

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Maori Fried Bread Cooking Tips

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.


How to make toast even better: fry it

You know how to make toast. Your 6 year old cousin knows how to make toast. You just pop the thing in the toaster, you are saying to me in your brain right now. And yes, you’re right: that’s a completely viable way to make toast! It’s perhaps the easiest task you can accomplish in a kitchen without a microwave. You can even do it under a broiler if you’re lacking in counter space for single-use devices.

But that is not, unfortunately, the best way to make toast. That is not the most delicious way to make toast! That is not the way to make yourself yearn for your toast the way you yearn for a stupid pair of expensive sneakers or an all-expenses-paid trip to Tulum. For that kind of toast, you’re going to need a bottle of good olive oil, and a pan—yes, a pan! Like the one you use to make eggs!—on the stove. Because the best, tastiest, most perfect toast is toast that is fried.

Anyone who does things like crossfit or counting calories will probably stop trusting me at this point, and I understand that. There are people who don’t want to go adding a tablespoon or two of (“good”) fat to their diets. Toast that has been fried until glossy and golden in a pan full of hot oil is not the basis of a “low-cal breakfast”. It’s not going to give you the same effect as, say, a smoothie. But it is fucking delicious.

Here’s what happens: When you fry a thick slab of bread in olive oil, the insides get soft—for this reason it’s a great way to use up a loaf that’s almost stale—and the outsides get golden and crunchy. (My former boss, who is the person who exposed me to fried toast, likens it to a “[very large crouton].”) It is the perfect base for a cooked egg, or some vegetables, or beans, or even something like sliced fruit—anything that’s not too, too fatty. (Avocado is pushing it.)

And the process is easy, albeit slightly more laborious than your standard toast production. Get yourself a thick slice of crusty bread. Heat up a tablespoon or two of olive oil in a pan, until it’s shimmering but not smoking. Then add the bread, and flip when it’s golden, and cook the other side until it looks good too. Sprinkle the thing with salt, and then eat it plain, or underneath whatever leftovers are sitting in your fridge. You will not necessarily feel virtuous, but you will feel happy, and that is important, too.


Fun facts about New Zealand.

There are around 9 sheep to every 1 person in New Zealand (the population of New Zealand is 4 million)! Lamb and mutton are popular to eat. One famous sheep is called “Shrek” and for a long time wouldn’t let anyone shear his wool!

Because New Zealand is made up of islands, and isolated from land and land-migrating animals (for example there are no snakes!), unique plants and animals have developed there. New Zealand has more species of flightless birds than any other country!

Many people in NZ speak English. The second most common language is te reo Maori, spoken by the indigenous Polynesian people of New Zealand. Here is an adorable preschool of the colors in te reo Maori.

When I asked on Kid World Citizen’s facebook page for recipes from New Zealand, several of our readers chimed in: pavlova, Anzac biscuits, Lemon & Paeroa (soft drink), whitebait patties, mussel or paua (sea snails) fritters, boil up (pork bones boiled in a big pot with vegetables), cheese & wine or “anything fit for a hāngi” (an earth oven with stones heated by fire and food wrapped in special leaves), pineapple lumps (candy with pineapple flavoring covered in chocolate), scones, and…. Maori fried bread. Because we love bread, and the ingredients were easy to find, we fried up some delicious bread and topped it with sweet golden syrup for an after school snack.


82491 maori new zealand fry bread Recipes

Thai-style New Zealand Green Shell Mussels (Emeril Lagasse)

Thai-style New Zealand Green Shell Mussels (Emeril Lagasse)

Pernod-Marinated New Zealand Mussels with Chervil Oil

Pernod-Marinated New Zealand Mussels with Chervil Oil

100 Year Old New Zealand Lamb Dish - (I Have Used Deer W/This

100 Year Old New Zealand Lamb Dish - (I Have Used Deer W/This

New Orleans Style Bread Pudding With Rum Sauce

New Orleans Style Bread Pudding With Rum Sauce

Lamb and Black Bean Chili with Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry Bread (Bobby Flay)

The hangi

The hangi is a traditional form of cooking that has its origins in the umu (earth ovens) of ancient Polynesia. Its unique taste comes from the combination of smoking (burnt wood), steaming (wet cloths) and the distinctive baked bouquet of the earth oven.

Māori regard the elements of the hangi as descendants and gifts from the gods. The foods come from Haumia (wild vegetables), Rongo (kūmara – sweet potato – and cultivated foods) and Tangaroa (fish). Tāne provides the firewood (forests, birds), the earth is from Pāpa (Earthmother), water to make steam is from Ranginui (Skyfather) and Hineawaawa (streams), and fire comes from the goddess Mahuika.

Preparation

Hangi can be time consuming to prepare, so do as much as possible the day before. Make the baskets, cut firewood, dig the hole. The size of the hole depends on the size of the food basket/s and the number of people attending. Hangi for 50-100 people usually measure around 2 metres square and 1 metre deep. Place wood and stones by the hole cover the hole and wood if left overnight. Prepare as much of the meat and vegetables as possible. All varieties of meat, poultry, vegetables and even steamed puddings wrapped in cloth can be cooked in a hangi.


Crispy Fried Bread Recipe (Vaghareli Bread Recipe) with step by step photo

To make this recipe we will need green chili, dry mango powder, red chili powder, turmeric powder, asafoetida (hing), cumin seeds (jeera), mustard seeds (rai), sesame seeds (til), fenugreek seeds (methi dana), garlic, bread, oil and salt to taste. Exact quantities of each of these ingredients are shown in recipe box at end of this post.

Let’s start by heating Oil in a non stick pan and once the oil is hot add fenugreek seeds, mustard seeds, cumin seeds, hing, green chilies and garlic. Cook till the garlic and chili are cooked well.

Cook the garlic until the pungent smell disappears.

Now add sesame seeds (til) and and cook until the seeds crackles.

Once all the ingredients are cooked well, add turmeric powder and red chili powder.

Mix well all the ingredients. We are ready to add bread.

Cut the bread into small small pieces. I have used whole wheat bread for this recipe. You can use any bread of your choice. Mix the bread pieces into the spice mix and mix well with the help of spatula. Cook on low flame so that the bread become crispy.

In the below picture you can see that the bread is mixed well. Cook on low flame till it get crisp.

Then finally add salt and dry mango powder. Mix well all the ingredients.


Maori Fried Bread Recipe

This is a traditional Maori recipe that you never get sick of! Goes great with any dish, but especialy stews and soups. fry bread ressembles a doughnut texture with out the thrills of sugar!

  • delish
  • soft
  • and
  • light
  • fry

Schedule your weekly meals and get auto-generated shopping lists.

  • 3 1/2 c self raising flour
  • 1/2 tsp salt
  • cold water to mix
  • good quality oil for frying

Ingredients

How to make it

  • In a large bowl measure the flour, then add salt. gradualy add enough cold water to make a soft dough, mix thru with a wooden spoon, but try not to over mix, as this can make them stiff and flat.
  • turn dough out onto a lightly floured surface and push or roll dough out to 1 1/2 cm thickness..
  • cut into the desired size, then place each peice into the preheated hot oil and fry til golden on both sides and twice the size.
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The Cook

The Rating

delicious, I made this for my bible group and it was loved by all

Longtym since I made this bread had the demands put on me made some without this recipe and came out not so good but the kids loved them crunchie scones they called them..But this mix made my mum want more the kids are going to love these. Yum

Kia ora e hoa. Tu Meke to the kuzzies . Had mine with my Porkbone boilup . It was beautiful.


Floating Bread (Fried Maori Bread)

This recipe is my paternal Nan's. It instantly transports me back to my childhood in her kitchen during holidays with loads of other cousins about. With many mouths to feed this was a cheap treat for us all. Be careful making this with children about, keep them out of the kitchen if you can as it involves a pot of hot oil.

1½ cups (375ml) lukewarm water

An electric frying pan or a deep saucepan

Put all the dry ingredients into a bowl and mix together. Make a well in the centre and gradually add the water. Stir together with a knife. When the mixture starts looking like dough tip it onto a floured bench.

Knead the dough just a little until it develops a smooth texture. Roll out the dough to a thickness of about 6cm. Cut into 2 cm thick squares, pricking each one with a fork.

Heat a pot of oil till very hot and add the dough pieces, turning as they brown. Remove from the oil and drain on kitchen roll.

Eat with lots of jam and/or Golden Syrup. Fried bread can be made in bulk, cooled and stored in an airtight container and is perfect for parties and picnics.


How to make the best Maori bread in town

Rewena (Maori bread) is one of the best-loved dishes in the Maori cookbook but it can take years to master.

Now Maraea Tanoa (whose grandchildren says she makes the best rewena in Napier) and a few friends have come up with this method to make your own:

3 slices of a medium-sized potato

Step 1: Boil the potato slices in water to mixing consistency and leave to cool.

Step 2: When lukewarm, mix in all ingredients together to a fairly firm texture.

Step 3: Add more warm water if needed. Cover and leave in a warm place to rise.

This is the starter plant or bug from which you can make a few loaves of bread by only using what is needed and storing what's left.

Step 1: Make a well in the flour, add starter bug and mix well with warm water.

Step 2: Take a portion of the mixture in a jar. Add a raw potato for flavour and leave in fridge for the next time you want to make a loaf.

Step 3: Add sugar to your mixture for sweetening and mix with warm water.

Step 4: Knead the dough, folding in as you go.

Step 5: Sprinkle flour over a flat board to stop sticking. Knead until firm, roll into a big ball.

Step 6: Cover with a teatowel or cling wrap and leave to rise for a few hours or overnight. (Hint: If you're in a hurry, try leaving it in the warming drawer of the oven or in the back window of the car if it's a nice day).


Recipe Summary

  • vegetable oil for frying
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ cup water

Heat oil in a large saucepan to 350 degrees F (175 degrees C). Oil should be at least one-inch deep.

Mix flour, baking powder, and salt together in a large bowl. Add water a little at a time until dough comes together into a ball and doesn't stick to your hands, about 5 minutes.

Tear off plum-sized pieces of dough and flatten into 1/2-inch disks.

Fry pieces of dough in the hot oil until brown on both sides, about 3 minutes. Drain on paper towels or napkins before serving.


Eat Like A Local: 21 New Zealand Food To Try - Updated 2021

Boasting a thriving agricultural economy, the cuisine of New Zealand largely involves the use of local products from both the land and the sea. It is closely related to their neighboring country Australia, but also influenced by European, American and Southeast Asian cuisine. The Maori cuisine, which refers to the food of the indigenous Polynesian inhabitants of New Zealand, is another factor that has affected the country’s food culture. At present, traditional New Zealand food is still popular in some parts of the country while restaurants and takeaway food has become a major part of the food preferences of modern New Zealanders. Apart from the cuisine, the country also has many Airbnbs and Bookabach rentals, so accommodation will not be one of your worries when you visit.

Visiting New Zealand soon? Here’s a list of must-try New Zealand food that you might just find useful. Happy eating!

1. Afghans

Although it sounds Middle Eastern, the afghans we are talking about here are the original New Zealand crunchy chocolate cookies. These are made of flour, cornflakes, butter and sugar, and these ingredients are mixed with cocoa and coated with chocolate icing. The finishing touch is a topping of chopped walnuts. Traditional afghans do not have any leavening or rising agent, making its texture dense and rich. Surprisingly, these cookies don&rsquot taste too sweet despite their chocolate content. Easily available in New Zealand bakeries, afghans are best paired with a hot cup of coffee or tea.

2. Marmite

Source: Photo by user John Gillespie used under CC BY-SA 2.0

If Australia has Vegemite, New Zealand has Marmite. These food pastes are both made of yeast extract combined with various herbs and spices. The difference is that Marmite is more syrupy, compared to Vegemite, which has a thick texture. Marmite, which was first produced in New Zealand in 1919, is traditionally eaten with bread or crackers. Also known for its very concentrated taste, it is usually spread thinly and then layered with butter or margarine. In 2012, an earthquake hit the city of Christchurch, which damaged the country’s only Marmite factory. It caused a nationwide panic when a Marmite shortage was declared.

3. Tuatua

Source: Photo by Wikimedia Commons user Follash used under PUBLIC DOMAIN

Since New Zealand is surrounded by waters, seafood is a main food product in the country. This includes indigenous shellfish like the tuatua, which has a milder and softer texture compared to other kinds of shellfish. Eating tuatua is believed to be a Maori tradition, but these tasty shellfish are presently enjoyed by New Zealanders all over the country. In restaurants, these are served as chowders and sometimes, as fritters.

4. Hāngi (from USD 77.0)

Source: Photo by user Sarah M Stewart used under CC BY 2.0

Another New Zealand traditional food, Hāngi is a Maori cooking method that uses steam to cook chicken, beef, pork, potatoes, and other root vegetables. These food items are usually wrapped in leaves and placed in a basket, which is then laid on top of heated stones inside a deep hole. Some call hangi an &ldquoearth oven.&rdquo Whatever you call it, this method of cooking gives the food a unique smoky taste. The whole process can be laborious, taking as long as seven hours. Today, hangi food remains an important part of traditional celebrations in New Zealand. Several specialty restaurants offer hangi food in their menu, like Kiwi Kai in Rotorua and The Hangi Shop in Auckland.