|Alternative names||Rewena Bread|
|Place of origin||New Zealand|
|Main ingredients||Potato flour|
Rēwena means both "bread made with potato yeast" and "the process of fermentation that causes bread to rise." The Maori word for potato, 'riwai' (sometimes spelled 'rewa'), is the root word of rēwena.
Rēwena bread uses a pre-ferment starter, also called a ‘bug.’ It is created by boiling and mashing potatoes, then adding flour and sugar. Kumara, or sweet potatoes, may also be used. The mixture is then allowed to ferment from one to several days, depending on the ambient temperature and humidity. As with most sourdough breads, the starter can be maintained and used indefinitely, as long as the yeast is kept alive with regular feeding. The potato starter and fermentation lends rēwena bread its characteristic sweet and sour taste. The starter is then mixed with flour and water, kneaded, and baked- frequently in a round loaf.
The "New World Rēwena Paraoa Baking Competition" is held during the Matariki Festival each year in New Zealand.
- Metge, Joan (2004). Rautahi: The Maori of New Zealand. Psychology Press. p. 102. ISBN 9780415330572.
- "Rewena". Maori Dictionary. Te Whanake. Retrieved 3 March 2013.
- "Riwai". Maori Dictionary. Te Whanake. Retrieved 3 March 2013.
- "New World Rewena Paraoa Baking Competition". Matariki Festival Competitions. Retrieved 6 March 2013.
- "How to make the best Maori bread in town". The New Zealand Herald. 26 July 2007. Retrieved 6 March 2013.
- McLean, Mervyn (2004). To Tatau Waka. Auckland UniversityPress. p. 48.
- "Paraoa Parai / Rewena Bread". Kaitime. Archived from the original on 8 February 2013. Retrieved 6 March 2013.
|last1=in Authors list (help)
- Olsen, Nigel. "Rewena Bread- the beginning". Curious Kai: The Curious New Zealand Food Blog. Retrieved 3 March 2013.
- Albala, Ken (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. p. 173. ISBN 9780313376269.