Kakū ana tana ngao i ngā kai papai a te Pākehā, engari ko tēhea atu hoki i te kānga kōpiro, i te toroī, i te kōura mara, i te kina i rāua ki te wai māori mō ngā rā e toru, i te kōuka, i te mangō me te kererū huahua, he mea kōtutu katoa i roto anō i ōna hinu (TTR 1998:206). / He enjoyed the finest of Pākehā foods but relished fermented corn, pickled pūhā and mussels, crayfish fermented in fresh water, sea-urchins steeped in fresh water for three days, inner baby fronds of the cabbage tree, shark, and wild pigeons preserved entirely in their own fat.

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