Rongoa New Zealand

Information for students of Rongoa Maori

Archive for the ‘Recipes – Rongoa’

Kumarahou Syrup

Boil good 2 handfuls of fresh Kumarahou leaves in water (from the cold tap) for 20-30 minutes.

Strain and filter into clean container.

Take 1 cup of fresh or frozen blackberries and cover with the strained kumarahou water (decoction) bring to the boil and simmer for 5-10 minutes.

Strain and filter into another another clean container.

Place 1 cup of strained blackberry and kumarahou liquid into a pot with 2 cups of cold water and bring to the boil. Add  3 cups of sugar and simmer gently until sugar has completely dissolved.

Pour into bottles and store in the refrigerator – I use this as I would a cough syrup and with the same respect.  In my experience it will last about 2-3 months.  While it might be alcohol free and tastes a little more pleasant than the kumarahou I endured as a child remember its loaded with sugar.

Don’t forget to return your plant material to the bush.