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Paraoa 3 Ways


In times of hardship, or just because they’re delicious, breadmaking is rewarding and tasty! Try these recipes if you don’t already cook or bake these favourites of whānau everywhere.

The quickest and easiest are first-up but if you want to make rewena on a regular basis the extra effort to make the bug is worth it!



  • 3 Cups of plain Flour
  • ½ tspn of Salt
  • 1-1.5 Cups of warm Water

Method: To make Takakau

Mix flour and salt in bowl then using a water to cut in to the dry ingredients, add in warm water.

Don’t over mix.

Once the mixture comes together, knead gently for approx. 1 min then roll out into a flat circle onto a greased and lightly floured tray.

Bake 190 degrees for approx. 9 minsParaoa Parai

Paraoa Parai


  • 4Cups of plain Flour
  • 4tspn of baking Powder
  • ½ tspn of salt
  • 1Cup of milk
  • 1Cup of water
  • ½ Tbspn sugar
  • Beef Dripping - enough to fill your frying pan up to ½ full

Method: To make Paraoa Parai

Mix together flour, sugar, baking powder and salt then add milk and water until mixture has come together but still quite a wet mix.

Flour bench and knead your dough until it comes together (should take approx. 3 mins), roll out into flat round approx. 1.5cm in height.  

Cut into squares.

Melt dripping in fry pan until smoking, lower the heat slightly then cook bread, turning once the under-side is golden brown.



  • 5 Cups of flour
  • Rewana bug (see recipe below)
  • 3 Tbspn of Sugar
  • Cups of warm water
  • 1Cup of flour (extra for kneading)

Method: To make Rewana Bread

Put flour and sugar in large bowl, add the rewana bug mix with approx. 1 C of the warm water.

Mix all ingredients together, then remove 1/3rd of the mix and put back into a bowl (this is your bug ready for your next bread).  

Pour remaining mix onto the bench and knead for approximately 10 mins, using more flour if required to ensure mix doesn’t stick to the bench.  

Put into a well-greased umu (camp oven or loaf tin, not forgetting to grease the lid) and leave to rise at least ¾ of the size of the dish.  

Bake 150 degrees for approximately 1 hour.  Remove from the oven and let it cool in umu for approximately 10mins, then remove and wrap in damp tea towel.



  • 2 Cups of flour
  • 3 medium size potatoes
  • 1Tblspn of sugar
  • plain Flour
  • ½-1C warm Water

Method: To make the Rewana Bug

Peel and boil potatoes, cover with enough water to just cover the potatoes (do not salt the water).

Boil until cooked.

Cut the potatoes in the water into chunks.

Leave the potatoes in the water until the water has cooled down.  

Once cool, use a sieve to remove the potatoes and reserve the water.

Into a bowl mix the flour, sugar and add the potato water until the mix is similar to a runny pancake mix.

Cover and leave in a warm place to prove (when mix starts to bubble and rise, its ready to use).

Paraoa 3 Ways


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