It starts with a sound. Oil crackling in the pan, and suddenly the whole whare knows what's happening. The kids appear from nowhere. Someone's already asking if the first one's ready.
Parāoa parai isn't fancy — and that's exactly the point. At Matariki, when whānau gather to remember those we've lost and welcome the year ahead, this is the kai that does the gathering.
He kōrero — why fry bread at Matariki
Matariki is the star of the cluster connected to kai and abundance — and there's no kai more connected to whānau than parāoa parai. It's the bread everyone's nana made, passed down without a written recipe. Hands that learned from hands. He taonga tuku iho.
Golden and crispy on the outside, soft and fluffy inside — then the good part: butter first, and a generous drizzle of Kai Ora Kānuka Honey while it's still hot, so it soaks right in. Kānuka is mānuka's lesser-known cousin — lighter, floral, a little delicate — and it was made for this.
Level it up: whipped honey butter
Soften butter, whip it with a big spoonful of kānuka honey and a pinch of sea salt. Spread on hot fry bread. Thank us later.
Make it a moment
Serve the lot on one big board in the middle of the table. No plates for the first round — that's the rule. Perfect for a Matariki hākari, a slow brunch with the cousins, or a cosy kitchen moment while the stars rise.
Pro tip: Pair with kawakawa tea or a dollop of rewarewa butter for an extra dose of native goodness.
Mānawatia a Matariki — celebrate with kai that shines as bright as the stars above. Tag us in your parāoa parai; we reshare our favourites every Matariki. ⭐
The recipe and translation are adapted from Maimoa Creative's recipe.