Karapu

Karapu is a term primarily used in the context of the Māori language and culture of New Zealand. It refers to the dried pulp of the karaka berry ( Corynocarpus laevigatus). The karaka berry is a native New Zealand fruit, and while the raw berry is poisonous due to the presence of the neurotoxin karakin, the Māori traditionally processed it through extensive steaming and leaching to remove the toxin. After this process, the pulp was often dried to create karapu.

This dried karaka pulp served as a staple food source, especially during winter months when other food resources were scarce. The drying process allowed for long-term storage and transportation. The preparation of karaka and the subsequent production of karapu was a labor-intensive process that required communal effort and specialized knowledge passed down through generations.

Beyond its function as a food source, the knowledge surrounding the karaka tree and the creation of karapu holds significant cultural importance within Māori society, representing resourcefulness, sustainability, and traditional knowledge systems. The location of karaka groves were often jealously guarded resources, and the ability to safely prepare the berries demonstrated a deep understanding of the natural world and traditional practices.