Kete (food)

Kete is a traditional food item from the Maori culture of New Zealand. It is a type of bread that is typically baked in an earth oven known as a hangi. Kete is often served at special occasions and gatherings, and is a significant part of Maori culinary tradition.

History

The origins of kete are deeply rooted in Maori history. The Maori people have been baking bread in earth ovens for centuries, and kete is one of the many variations of bread that they have developed over time. The exact origins of kete are unknown, but it is believed to have been a staple food item for the Maori people since pre-European times.

Preparation

Kete is made from a simple dough of flour, water, and salt, which is then kneaded and shaped into a flat, round loaf. The dough is traditionally wrapped in leaves before being placed in the hangi to bake. The heat from the hangi cooks the bread, giving it a unique, smoky flavor.

Cultural Significance

Kete holds a significant place in Maori culture. It is often served at special occasions such as weddings, birthdays, and funerals, and is also a common food item at community gatherings and celebrations. The process of preparing and baking kete is often a communal activity, with many people participating in the preparation of the dough and the baking of the bread.

See Also

• Maori cuisine
• Hangi
• New Zealand cuisine

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  Baked kete photo