In association with Kai Auckland my partner and I organised a ‘Zero Waste Ancestral Dinner’ for my community group Tãmaki WRAP (Waste Reduction Action Project).
Kai Auckland is an initiative lead by the Auckland City Council that encourages communities and people to come together with food and work towards a more resilient food culture.
We chose to have a ‘Zero Waste Ancestral Dinner’ with emphasis on nutritious, economical, real food for the following reasons:
- Real food aligns with WRAP’s waste reduction philosophy
- If you take a real food approach you literally and figuratively cut out the junk, not only is it healthier for you but you cut out the excessive packaging of processed food
- We acknowledged our Mãori and Pacific ancestors through ingredients such as puha, taro, kaimoana and coconut
- Our meal referenced food from a few generations ago that was humble but nutritious
Everyone either helped with the food preparation, cooking, or set up of the dinner. Recipes were swapped, and food insight and knowledge was shared and discussed.
We also did a ‘real food vs fast food’ cost comparison of our main meal that nearly halved the cost of it’s fast food rival.
Despite taking our eye off the sago for a minute which led to a slightly burnt taste everyone raved about it so here’s the recipe:
Coconut and Banana Sago Pudding
(Makes about 4 generous servings)
1 cup sago
Sugar to taste – approx 1/4 of a cup
1 x 400 ml can coconut cream
Cover and soak sago in cold water for an hour, then drain.
Add sago to a saucepan with enough water to cover and simmer until pearls become translucent (water may need to be topped up a bit and watch it doesn’t catch, stirring as required) approx 20 minutes.
Chop bananas and add them to sago with the coconut cream and sugar
Cook for a few more minutes until banana begins to soften.
Special thanks to the Glen Innes Mad Butcher for providing our chicken for the night and Huckleberry Farms Glen Innes for supplying our tapioca flour. 🙂