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Pizzaiola & Kawakawa Salsa

As you know, I am always on the look out for something different to feature on Hints and Things, and I think I have found it with this recipe for Pizzaiola and Kawakawa Salsa.

Charles Royal, Chef Maori, of www.maorifood.com, has very kindly given permission for us to reproduce a copy of this recipe.

If you don't have access to Kinaki, substitute Sweet Basil for Kawakawa, mustard seed for Horopito and use plain avocado oil.

A pungent combination transforms tomato salsa into a topping for Rewena Flat Bread


1 chopped onion.
1 grated carrot
2 cloves chopped garlic
1 825gm tin of organic whole peel tomatoes
1 tbsp dried seaweed
1 tblsp Horopito infused Avocado oil.
1/4 tsp Kawakawa Rub.


Place garlic, onion, carrot into saute pan lightly cook in Horopito Infused Avocado Oil and saute until translucent.

Add chopped organic tomato and Kawakawa Rub.

Bring to boil and simmer for 45 mins, stirring occasionally.

If you want your Kinaki (sauce) to be smooth, puree it in the blender


Spread Pizzaiola & Kawakawa Salsa on the top of a freshly baked Rewena Flat Bread

Sprinkle with dried seaweed and lightly spray with Horopito infused Avocado oil.

Place under the griller for 2 – 3 minutes.


Serve as a tapa and your favourite oils. 

Health Tip.

Why the old Maori used Horopito & Kawakawa

Horopito was taken for its antifungal properties and skin repair qualities.

Kawakawa was taken for its liver cleansing and blood purifying qualities.

Why organics are used today

Organic tomatoes contain vitamin C and is known to be a powerful antioxidant. 




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