Eating With My Tuupuna – Full Handbook

PRACTICES, KAI AND HAAKARI OF POUKAI, WAIKATO

There are 29 marae who annually hold Poukai in commemoration of the
event first set in motion by Kiingi Taawhiao at Whatiwhatihoe in 1885.
Each year, we continue these traditions founded on awhi, manaaki and
aroha for our people – past, present and future.
From the service of paatiki (flounder) at Whaataapaka Marae, to tuna puhi
(migrant short-fin eel) at Waahi Paa, or matamata (whitebait) at Tauranganui
Marae, the wonderful and dynamic tapestry of kai across all Poukai marae
inspired us to determine how we might best capture and share the stories
behind harvest and haakari.
The stories and recipes of this book are only snapshots of our collective
learnings, experiences and manaaki for our valued kai, and cultural practices.
We curate these narratives here for our mokopuna, so like us, they can eat
with their tuupuna too.