Matariki By Luke

There are many different celebrations for Matariki. A week of activities is offered here as a guide for those wishing to celebrate Matariki for the first time. The presentation represents some key themes of traditional Matariki celebrations, however it is in no way meant to undermine or replace existing tribal celebrations for Matariki. Welcome to our Matariki celebrations. We hope you enjoy this presentation.

In the beginning traditionally, depending on the visibility of Matariki, the coming seasons crop was thought to be determined. If the stars were widely spaced, then it would be a warm season and food would be plentiful. If the stars were close together and appeared hazy, then it was likely to be a time of bitter weather and lean pickings.

The significance of Matariki to us. To us Matariki means the beginning of a new life. A time to prepare for the new year, time to learn new things, a time to share ideas, and a time to celebrate the future.

It is also a time to ready the whenua, and the spring garden (tiaki whenua) for planting.

A good time to plant new trees and shrubs that will give off wonderful energy.

It is also a time to reflect on the past year. To talk about our loved ones that have passed on and the important aspects of their lives.

Matariki Matariki makes its first appearance in the dawn sky. For Maori, Matariki signalled the end of one year and the beginning another. Maori New Year celebrations and feasts were held after the rising of the full moon in June. Maori regarded the year as having 10 months. During these 10 months, tribes worked on their crops, getting ready for the months ahead. The two remaining months were known as ‘time off’ months, when the tribes would turn their attention to other activities including fishing, catching birds, socialising or warfare.

It was said that when Matariki rose, fish such as the moki and the korokoro could be caught. Korokoro look similar to eels, but they have a circular sucker instead of a mouth, and 7 holes along the sides behind the head. Korotete was used to snare Korokoro. Special nets and weirs were made out of flax were made to catch korokoro. Korokoro was a prized delicacy for Maori. What was caught was eaten during Matariki or traded for other foods. Korokoro was also dried for winter months ahead.

Catching Birds Kereru or wood pigeon One of the staples of the Maori diet was birds, namely, the Kereru. When Maori saw Matariki rise in the dawn, they would begin two or more months of hunting and trapping a large variety of manu, or birds. Maori had to invent ways of preserving their kai so that it would last a long time. One solution was to store the bird in its own fat (huahua/preserving) inside a gourd. The women would pluck, clean and bone the birds, then pack them into baskets. These baskets would be left in water until Matariki was seen rising. The ahi matiti would begin.

Ahi Matiti The birds were first roasted over a clean fire of either charcoal or wood embers that emitted no smoke. The birds were cooked on racks and the dripping was collected in a trough. The roasted birds were placed in a vessel such as a gourd, the fat poured over them and the vessel sealed. The gourd would be decorated with feathers and bone.

Mu Torere Maurakau Tititorea Kiorahi Whai

Maori used this time to refine their skills in the use of the taiaha, patu and the art of fighting. Young men were taught these skills which were then passed on to the generations to come. The taiaha is a skill that is now being introduced to our young rangatahi.

This was a time when the women of the tribe came together to harvest and prepare flax for dyeing and weaving. They spent many hours of preparation before weaving kete for food gathering and storage, korowai for wearing and gifts, whariki for personal use and gifts and kakahu for their tribe or as gifts. The intricate designs and patterns showed the many hours of labour that the women put into the completed article.

This was also a time to learn new waiata, himene and karakia. Every waiata, himene and karakia had a specific meaning for each item. The meaning would come for a very important event that had occurred in the tribe or a significant event that had happened in the past year, which had impacted on the tribe. The tohunga would chant the words, which were then listened to a learned by everyone in the tribe, than passed on the the younger members.

Kite making was a favourite activity for Maori. They would fly them during Matariki. Some kites were sacred and could only be made by tohunga. These kites were thought to be able to take messages to Ranginui. They were known as Manu Whara. The kites were of various shapes but mostly were the shape of a bird. The biggest kites could fly very high and it would take many people to control them using lots of rope made from harakeke, or flax. The kite was known as Manu Tangata could pick people up and fly them short distances.

Everything used to make manu tukutuku, was collected from the forest, beach and the swamp. Manuka, toetoe, harakeke, raupo and aute bark were the most often used. They were decorated with feathers, shells and carvings.

Food would be donated by visitors or whanau. Pork, Mutton, Cabbage/puha, kumara, riwai, kamokamo, stuffing. All meat and veges are prepared and wrapped in tin foil, than placed into baskets. Special stones would be burned until red hot, placed in the ground, baskets placed on top, covered with hesian sacks, clean cloths and covered with dirt, to stop the steam escaping. The hangi is cooked for up to 4 hours, uncovered and served hot.

This is a Maori pudding that can be served hot with cream, custard or cold with butter or any other topping. Ingredients: 6-8 big fresh and washed kumara Shallow baking dish Sugar Method: 1.Set one kumara aside. Slice this kumara into thin slices. 2.Grate the rest of the kumara using a cheese grater. 3.Place the grated kumara into the greased baking dish. Sprinkle sugar over the top. 4.Lie the sliced pieces over the top; this will stop the pudding from drying out. 5.Cook for an hour in an over at 180°C.

A bread that has no yeast in it. You can cook this on an open fire during Matariki celebrations, but you will need a hot plate and foil to cover it. Ingredients: 5 cups of flour 5 tsp baking powder 1 litre of milk Method: 1.Mix all the ingredients and knead very gently. 2.Roll into a flat circle. 3.Cut a cross into the surface. 4.Place on a hot, floured tray over the fire. Cover with a piece of tinfoil. 5.When cooked and still hot, butter and spread the bread with golden syrup, honey or jam.

You can store this chowder in a thermos flask to keep hot while you wait for Matariki to rise. Ingredients: 6-8 large kumara Butter 2 large onions, sliced 1 ½ litres milk 1 med tin of cream sweetcorn 1 sml bottle of whipped cream or Sour cream, chopped parsley Salt and pepper. Method: 1.Wash the kumara and cut into small cubes. 2.Boil until you can easily push a fork into them 3.Place butter in a pan and fry the onion. 4.Drain the kumara and mash with the milk and a heaped tablespoon of butter. 5.Add the onion and sweetcorn and slowly bring to the boil. The chowder should be thick. 6.Add salt and pepper to taste. 7.Serve with a dollop of whipped cream or sour cream on top and a sprinkling of parsley.

Information sourced from: Celebrating Matariki by Libby Hakaraia, 2006 Google search (Matariki pictures)