September 05, 2018
Clay pigeon for traditional kai
A Muriwhenua elder has endorsed a call for cultural take of birds like the kereru and kuaka.
Waitai Petera says when he was growing up the birds were a special feature of the diet in the far north, and they’re sometimes requested by kaumatua as they near death.
He can see the case for allowing that, especially with the kuaka or godwit which is eaten elsewhere after it leaves these shores.
He still remembers manu on the cooking fire.
"They used to get wet clay and wrap it around the pigeon, feathers and all, put them into the embers of the fire and cook it that way. It baked itself in the clay and when you pulled the clay apart, the feathers stayed and you were just left with the kai. That was how I saw it cooked," Mr Petera says
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