This week was Te Wiki o Te Reo Maori, Maori Language Week, which is celebrated right across the nation and has been since 1975. It acknowledges and celebrates the Maori language as a unique cultural treasure for all NZers.
We completed lots of activities in Room 11 this week as part of Te Wiki o Te Reo Maori, including reading lots of Maori legends, making taonga necklaces, learning new greetings and farewells and making Maori fry bread. We also started making videos about a legend called "The Fisherman's Tale" which we hope to finish next week. Check out the photos of our fun week below:
The Junior Kapa Haka group made clay necklaces and learnt all about the tikanga (customs) involved with owning such a taonga (precious item).
We have some new friends in Room 11! Meet Maui and Moana the dolls (two guesses as to where the children got those names from!). Maui and Moana go home with one student each night and return again the next day. Amelia and Xavier both received certificates this week along with Maui and Moana for being thoughtful, kind, considerate and very respectful students. Both these two always looking out for ways to help those around them. Ka pai, Xavier and Amelia!
On Friday we made Maori fry bread using Mrs Gregory's recipe. Mrs Gregory helps Miss Chalmers every year with making fry bread but this year she was too busy teaching over in the Kiwi Team! Room 11 were very lucky to get the next best thing...Mrs Gregory's son, Christopher! Christopher taught us all how to make the bread extra crispy and golden brown. We smothered our fry bread in butter and golden syrup...yum, yum!
Here's Mrs Gregory's instructions if you want to try at home:
Equipment: electric frying pan, tongs, large bowls, wooden spoons, knife, paper towels, chopping board, measuring cups/ spoons
Ingredients: golden syrup, butter, lard x 3 or canola oil, 3 c flour, 4t baking powder, 1 1/2 t salt, water to combine into a soft dough,
Instructions: heat oil (not to smoking point ), sift dry ingredients, add 1/2c water - keep going till you have a soft dough. lightly kneed, roll out (as thick as your thumb nail), Pat off excess flour, place in pan away from you, do not overcrowd the pan. Leave for 2-3 minutes then turn over and cook for another 2-3 minutes. Drain on paper towels, let cool for a few minutes - serve sliced open with butter/marg and golden syrup.