Whanau Group:Kia ora Parents/Caregivers,
On behalf of the Hutt Central Whānau group, we warmly welcome your whānau to our school. We are a group of Parents/Caregivers who meet about once a term to discuss and plan activities with a focus on tikanga Māori that bring our school community together. We are always pleased to have more of our school whānau come to our hui and welcome people from all cultures to share and bring new ideas or just support the group’s activities - we all have something to offer. Our meetings are advertised in the school newsletters. If you would like to find out more about the Whānau group, or better still - join us, our Whānau group would love to hear from you! Chrissy Laiman - [email protected] “Nāku te rourou, nāu to rourou, ka ora ai te iwi” With your food basket and my food basket, our whānau will thrive! Looking forward to meeting you, Ngā mihi |
Te Pepeha o te Kura (School Pepeha)Ko Puke Ariki te maunga
Ko Te Awakairangi te awa Ko Te Tatou o te Pō te marae Ko Te Ati Awa te mana whenua Ko te Waiwhetu, Ko Hīkoikoi rāua ko Te Pito ō te one ngā pā o te kura |
Maori mythology and the formation of the Hutt Valley: |
Naming the river: |
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Mythological history tells of two taniwha, Ngake and Whaitaitai who lived in Wellington Harbour when it was just a lake. The lake eventually became too small for the taniwha and they longed to escape into the ocean to the south. Ngake positioned himself on the northern edge of the lake and using his tail as a spring thrust himself towards the southern shores, smashing a passage way through to what is today known as Cook Strait.
The force of the release of Ngake’s coiled tail carved Awakairangi – the Hutt Valley. Awakairangi – river of food from the sky. As the name suggests, the Hutt Valley was once densely forested and abundant in bird life. Seafood formed a staple part of the diet of local Maori and until the early 1940s eel, crayfish and watercress were harvested from the Waiwhetu River. |
Early residents such as the Ngāi Tara people called the Hutt River Te Awakairangi, ‘the watercourse of greatest value’. It was navigable by canoe far inland, giving access to plentiful food. Later tribes knew it as Te Wai o Orutu, ‘the waters of Orutu’, a Ngāti Māmoe ancestor. When European settlers arrived it was known as the Heretaunga River, after the district in Hawke’s Bay.
In 1839 the Heretaunga River was renamed Hutt by William Wakefield after the founding member, director and chairman of the New Zealand Company, Sir William Hutt. |
Recipes:
Rewena Paraoa
Serves: 4
Ingredients:
Directions:
Preparation: 20min › Cook:1 hour › Extra time:1 day resting › Ready in:1 day 1hour 20min
Tip: If you are only making one loaf, you can skip step two.
Serves: 4
Ingredients:
- 1 potato
- 1 cup flour
- 1 teaspoon sugar
- 1 cup water
- 5 cups flour
- 1 teaspoon salt
- 1 teaspoon bicarb soda
Directions:
Preparation: 20min › Cook:1 hour › Extra time:1 day resting › Ready in:1 day 1hour 20min
- Peel and dice potato. Place in pot with 1 cup water, cover and simmer until mashing consistency. Mash and cool to lukewarm then add flour and sugar. Mix to a firm texture then cover and allow to sit in a warm place for 24-48 hours.
- After 24-48 hours, set aside on tablespoon of dough in a large Agee jar. Cover and keep in a warm place. Feed one day with a 1/2 cup of warm potato water then the next day with 1 teaspoon of sugar. This is your "bug" which is your base for making future loaves. Skip this step if you are only making one loaf of rewena bread.
- Mix 5 cups of flour, 1 teaspoon of salt and 1 teaspoon on bicarb soda. Pour in rewena from step one then mix. Add more water if needed. Kneed for 10 minutes. Put in a greased dish then set in a warm place to rise. Place in a cold oven (do not preheat) and bake at 180 degrees C for one hour. This allows the bread to rise further while oven warms.
Tip: If you are only making one loaf, you can skip step two.
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