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Traditional Bread from Whanganui UNESCO Creative City

Rēwena Parāoa (Māori Bread)

  • Al-Ahsa,
  • Saudi Arabia
  • Traditionally, this staple food was baked by Whānau (families) in a round cast iron pot with a lid which distributes the heat evenly. Commercially, the Rēwena Parāoa is baked in rectangle loaf tins and has a dark brown-coloured, crusty outer shell, with a dense, soft white inner. It is eaten hot or cold, fresh or toasted, mainly with butter but can be topped with jam, honey or golden syrup.

Breads of the Creative Cities, the first inter-cluster project of the UNESCO Creative Cities Network, launched in 2018 by the Creative Knowledge Foundation in partnership with Tucson UCC, celebrates the diversity of local staple foods through bread as a symbol of cultural identity. It showcases stories, traditions, and practices from Creative Cities worldwide, giving voice to bakers, millers, and farmers.

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Here you can explore stories and recipes about traditional breads of the Creative Cities.