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

Ingredients

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.

Method

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

Service

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.

Garnish  

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.