Making Mamaki Tea & Jelly

Описание: These recipes were developed as part of a project through the U.S. Department of Agriculture (USDA) Indigenous Food Sovereignty Initiative through which NĀTIFS works with partner Hawaiian chefs to develop recipes and accompanying cooking videos that demonstrate how to combine Indigenous & locally forageable foods with items eligible under The Supplemental Nutrition Assistance Program (SNAP). This video was developed for the Hawaii region and highlights Mamaki.

Lei Wann:
Lei Wann serves as the Director of Limahuli Garden and Preserve, a unique living ahupuaʻa system located on the island of Kauaʻi. Lei's deep roots in the community trace back over 500 years, as her ancestors, makaʻainana (stewards), have tended to the valley for generations. In her role, Lei carries forward this legacy of stewardship, blending traditional practices with modern innovations to maintain the health of the ahupuaʻa system. Under her leadership, Limahuli Garden and the greater Hāʻena community work collaboratively to preserve their cultural heritage, foster sustainability, and ensure a thriving future for the land and its people.

Yuda Abitbol:
My name is Yuda Abitbol I’m a local chef and forager, hunter, spear fisherman. My cooking revolves around gathering in an intentional way, I use what I gather to create dinners and also teach a mushroom foraging class. I was raised in The Native American church, my mom is from northern Mexico and is Mesoamerican. I was born here in Hawaii and I cook to honor the land and all it provides.

Mahana Beamer:
Mahana Beamer is a Native Hawaiian chef whose culinary journey is deeply rooted in her love for ʻāina and the traditions of her kūpuna. Raised in Waiakea Uka and Papakōlea, Mahana cherishes her heritage and honors it through every dish she creates. Her passion for Native Hawaiian culture fuels a lifelong commitment to learning and practicing the arts of her ancestors. As a dedicated educator, she shares her ʻike with others, enriching her community and inspiring future generations to connect with their culture through food.

Chapters:
00:00 Hot Mamaki Tea
2:13 Iced Mamaki Tea
6:33 Mamaki Jello with Local Fruits

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Mamaki tea
Ingredients
15 Māmaki leaves, foraged
½ gallon of water
Mint tips (tips of mint plants, 2-3 nodes of mint tops), foraged, to taste
Or lemons or limes as desired
Instructions
Take the leaves and rinse them off
Bring to a boil, lower it to a simmer, steep them in the pot, boil for 10 minutes
Quart pot, add mint tips handful of leaves, to taste
Know it’s ready when it starts to turn a maroon color
Once done boiling Let it cool to room temperature or to desired temp
Garnish with mint
Serve immediately
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Iced Mamaki Tea with Citrus and Local Honey
Ingredients
Iced Mamaki tea
Mamaki leaves 4 oz., foraged
Water - 1 quart
Cinnamon bark- wild cassius 1 ½ oz or 1 stick of regular cinnamon
2 Lemons, Juice of 1 lemon, slice other lemon
2 fat tablespoons Local honey
Instructions
Boil Mamaki 25 minutes
Add cinnamon and immediately take off heat
Let steep for an additional 15 minutes
All lemon juice & honey
Mix together
Pour into a pitcher with ice
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Mamaki Jelly with Local Fruits
Ingredients
3 cups Mamaki tea
1 Tablespoon agar agar or kanten powder
3 Tablespoons sugar, agave or honey
Optional: Salt, to taste
1 cup of mixed local fruits- mango, lychee, guava, banana, whatever is available
Garnish with condensed coconut milk
Instructions
In a small pot, whisk the mamaki tea and agar agar together and bring to a hard boil.
After the mixture has boiled and powder is dissolved, turn off heat.
Add the sugar or desired sweetener and stir.
Remove the pot from the stove and pour the mixture into a 8x8 inch baking dish.
Let cool at room temp and set in the refrigerator for 30 minutes.
Cut into ½ inch cubes.
Cut or slice the fruit into bite size pieces.



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About NATIFS:
North American Traditional Indigenous Food Systems (NĀTIFS), founded by The Sioux Chef Sean Sherman, is dedicated to addressing the economic and health crises affecting Native communities by re-establishing Native foodways. We imagine a new North American food system that generates wealth and improves health in Native communities through food-related enterprises.