Koki

11:30 am on 18 November 2013

'Koki' is shark liver made into a pate. This recipe is what my Mum taught me. 

Method

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.

From Nine To Noon

Find a Recipe

or browse by title

What's in Season - March

Fruit

Vegetables

Herbs

  • Angelica
  • Basil
  • Borage
  • Chives
  • Dill
  • Horseradish leaves
  • Lemon balm
  • Lovage
  • Nasturtium
  • Marjoram
  • Oregano
  • Sage
  • Salad burnet
  • Savory
  • Thyme
  • Verbena
  • Vietnamese mint