| 1 | Kina or sea eggs are a staple maori food for those fortunate enough to live close to the sea. |
| 2 | Kina is found at low tide in rock crevices and under ledges of rock. |
| 3 | They should only be gathered however in summer when they are sweet. |
| 4 | Maori lore says it is best for them to be gathered at low tide on the first, second and third days after a full moon. |
| 5 | When opened the shell will be found to contain a mass of fine grit and shell, a purple membrane and five tongues which are red. |
| 6 | The tongues should be scraped from the shell with a spoon taking care not to include any membrane or grit. |
| 7 | Method: Place alternate layers of kina and breadcrumbs, into a buttered pie dish finishing with a layer of breadcrumbs. |
| 8 | Cover with chopped bacon. |
| 9 | Bake at 350 °F for about 30 minutes until the crumbs and bacon are crisp and the tongues are cooked. |
| 10 | Serves 4 |
