Summer Food - Kūmara - Taumata 4

Te Hanga Atua Kiato

See the “About this resource” box below to download the resource:

• Atua-Kiato.pdf

Design and make an atua kiato from pumice (or kōrari). Talk to students about safety when working with sharp tools. Pumice dust is not good for lungs, so make sure students wear masks that cover their mouth and nose. 

What you need

• He Kōrero mō te Kūmara (item number 11023 – order from Down the Back of the Chair)
• Long pieces of pumice or kōrari
• Small sharp knives, chisels, nails (for carving)
• Pencils
• Face masks
• Sandpaper 

What you do

• Explain to your students:
  • Ko te atua kiato he rākau o mua. Ko Pani rāua ko Rongo ngā atua o te kūmara, ā, ka whakaahuangia rāua mō te māra. He mana nui ō rāua, koinā i whakairohia ai a Pani, a Rongo rānei (hoki rānei?) hei atua kiato. Ka takina te atua kiato ki ngā kokonga o te māra kūmara hei manaaki i te māra me ōna hua katoa.
• Read the book He Kōrero mō te Kūmara with your students. Discuss the atua associated with the gardens and cultivated food.
• As a class look at images of ‘atua kiato’. This link to Te Ara shows an atua kiato. http://www.teara.govt.nz/en/object/17373/atua-kiato
• Enlarge these images as a guide for students.

See the “About this resource” box below to download the resources:

• Atua-Kiato-1.pdf
• Atua-Kiato-2.pdf
• Atua-Kiato-3.pdf

• Each student needs paper and a pencil, a carving implement and a piece of pumice.
• Students draw designs onto paper first. Get them to look at the proportions, and the shape of their pumice. Draw the outline onto the pumice.
• Cut away the pumice to give a rough shape of the atua kiato.
• Shape the body. Students will need to work carefully as pumice can break if they are working with thinner pieces.
• Work the pumice at the top of the atua kiato, shaping the head, ears, eyes, nose, mouth. 
• Use sandpaper to smooth the surfaces of your atua kiato. Decorate with paint (optional).

See the “About this resource” box below to download the resource:

• Atua-Kiato-4.pdf

A Tūmatauenga rāua ko Rongomaraeroa

See the “About this resource” box below to download the resource:

• A-Tūmatauenga-rāua-ko-Rongomaeroa.pdf

What you need

• Copies of the story A-Tūmatauenga-rāua-ko-Rongomaeroa.pdf

Maie te Tupua 

Ako ā-Kākā

• Rote learn the karakia, Maie te Tupua, and use as class karakia at appropriate times. 

A karakia from Waikato for lifting kūmara crops.

"Maie te tupua, maie te taniwha

I haere mai koe i whea?

I a Whakaotinuku, i a Whakaotirangi

Ko tō manawa, ko taku manawa

E Tāne ka irihia

Whano, whano, haramai te toki

Haumi e!

Hui e!

Taiki e!"

• Depending on how familiar your students are with writing tuhinga mihi, you could use the sections in the book from the He Manu Tuhituhi resource, He Tuhinga Mihi, (pages 10–22), to facilitate writing.
• Students refer to other examples of karakia that they know and decide what the purpose of each karakia is.
• In their groups, students compose a karakia acknowledging Rongo, Pani and the kūmara. Refer to:
  • A Tūmatauenga rāua ko Rongomaraeroa
  • He Kōrero mō te Kūmara
  • Pōpō
  • Te Ara
• Groups present their karakia to the wider class. 

Kāore te kūmara e kōrero mō tōna māngaro

This whakataukī is widely known and often used. It reminds people to be modest and let others sing your praises, rather than boast about them yourself.

Kūmara Bread

See the “About this resource” box below to download resources:

• Parāoa-Kūmara-Tohutuhu.pdf

This recipe is in the student’s book Te Kūmara – Kātahi nā te kai reka! (item number 11024). The recipe has two stages – first boil the kūmara until cooked, then use the cooked kūmara to make a bread. This bread is delicious while it is still hot. If you don’t eat it all when it is fresh from the oven, it is really good toasted.  Students work in pairs to make parāoa kūmara.

Equipment

• Oven mitt
• Large saucepan
• Sharp knife
• Mixing bowl
• Chopping board
• Baking sheet, or dish
• Wooden spoon
• Vegetable peeler
• Sieve
• Oven 

Ingredients

• 4 large kūmara
• 25 g butter
• 150 ml milk
• 350 g self-raising flour 
• 1 teaspoon baking powder
• Oil or butter for greasing the baking tray
• Salt and pepper 

What you do

• Preheat the oven to 200˚C.
• Peel and chop two kūmara.
• Put the kūmara and 1 tsp of salt into the saucepan and cover with water. Bring to the boil and simmer for 15–20 minutes or until the kūmara is soft.
• Drain the kūmara and mash with the butter.
• Grate two kūmara and mix with the milk, then add to the mashed kūmara and mix.
• Season with salt and pepper to taste.
• Sift the flour and baking powder into the kūmara, and mix to make a dough. Add more flour if it is too sticky, or more milk if it’s too dry.
• Tip the dough onto a floured surface and knead.
• Split the dough and form into two loaves.
• Put them onto a greased tray and bake for 25–30 minutes, or until it has risen and is golden brown.