'Koki' is shark liver made into a pate. This recipe is what my Mum taught me.
You get the shark liver and wrap it up into a taro or cabbage leaf. Then you tie it up with a stand of flax wrapping it up. Put into a dish of water about 1/4 filled then cook in the oven for about an half an hour on a high heat. In the old days they used to cook in an old cast iron pot over the fire.
Once cooked you can spread the koki on to a paraoa (Maori bread) or a fry bread. Yum! or a cracker.