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.
Slide 4
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.
Slide 5
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.
Slide 6
It is also a time to ready the whenua, and the spring garden
(tiaki whenua) for planting.
Slide 7
A good time to plant new trees and shrubs that will give off
wonderful energy.
Slide 8
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.
Slide 9
Slide 10
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.
Slide 11
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.
Slide 12
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.
Slide 13
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.
Slide 14
Mu Torere Maurakau Tititorea Kiorahi Whai
Slide 15
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.
Slide 16
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.
Slide 17
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.
Slide 18
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.
Slide 19
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.
Slide 20
Slide 21
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.
Slide 22
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 180C.
Slide 23
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.
Slide 24
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 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.
Slide 25
Slide 26
Information sourced from: Celebrating Matariki by Libby
Hakaraia, 2006 Google search (Matariki pictures)