Wellington Quaker Childrens Meeting, August 2005
Theme: Fruits of Papatuanuku
Objective: Heighten childrens appreciation and understanding of food/taonga we receive from the earth
Topic / Time / Content / Resources- Preparation
10.30 /
Welcome
Introduce topic and leaders
- Round: introductions and ????
- Activity
- Leaders collect a range of vegetables including: potatoes, carrots, siverbeet, mushrooms, celery, pumpkin, lentils and their seeds.
- Introduce them to the children one at a time for the group to identify them, talk about how they grow, and study their seeds.
- Children wash, grate, and prepare vegetables to make soup
- Maori bread?? (see recipe attached)
- Leaders collect a range of items grown in the earth eg: paper, wool (woollen jersey), leather (shoes or rugby ball), ginger, oil (car/olive), rubber, tea, lentils, bananas, cotton wool, coffee, rice, sesame, sugar, flower, sunflower seeds, beans, coconut, raisens, dates, cocoa, chocolate, seaweed, prunes, peanuts, mangoes, pineapples, bananas. Lay them out around the table and get the children to fill out a grid answering the following questions:
What is it?
Where does it come from?
How was it grown?
- Group discussion: “How did this [item] get to us?”, “What does that mean for the earth?”
- Vegetables
- Seeds
- Graters
- Bowls and scrubbers
- Knives
- Chopping boards
- Big pots
- Sat and pepper
- Stock
- See recipe attached
- Small packets of each item
- Questions sheet
- World map
- Pictures of sources of some of these items
- See grid attached
- Centering
- Sharing with Meeting
- Children who would like to share what they learnt about one item
- Grace before lunch – Blessings on the Blossom
Paraoa rewena – Maori bread
Paraoa rewena is a special bread that uses potato as a leavening agent. Here is a simple recipe you an use to make your own paraoa rewena.
Rewena
120 grams peeled, sliced potato
2 cups water
1 tsp sugar
2 cups flour
Cook the potato in the water until tender. Use a potato masher to break up the potato and mix it through the water. Allow to cool to room temperature and then add the sugar and flour. Mix thoroughly to form a smooth paste. Transfer this mixture to a medium-sized bowl or large jar. Cover with plastic and leave in a warm place until bubbly. Depending on the temperature this may take from one and a half to three days.
Bread
This makes one large, quickly prepared loaf. No rising time is needed
2 ½ cups flour, plus extra if needed
1 tsp baking soda
1 tsp salt
1 tbsp sugar
1 quantify rewena
Sift the flour, baking soda and salt into a large bowl. Add the sugar and stir to mix. Add the rewena. Stir to make a soft dough, adding extra flour if necessary. Knead for 7 – 10 minutes until elastic. Place the dough in a small, well-greased camp oven or ovenproof bowl with a 10 to 12 cup capacity. Grease the lid or a small oven tray and place in a hot oven, 230’C for 40 minutes.
From Hangi by Wena Harawira
Prepared by Esther Bukholt for Wellington Quaker Meeting, August 2005
Fruits of Papatuanuku
Quaker Childrens Meeting, August 2005
What is it? / Where does it come from? / How was it grown?