Toki Collection

These toki (adzes) featured here are probably specialist tools used for a sugar harvest in Te Waipounamu (South Island). The harvest’s source was tī kōuka, the cabbage tree – a rākau found throughout Aotearoa, and a wonder plant.  

Before Pākehā colonisation, large tī kōuka plantations were common throughout the plains and lower valleys of Te Waipounamu. During late spring and summer, when the tree’s sugar content was richest, its upper stems and taproots could be harvested. These were cut to length, stacked and cooked in massive hāki – pits as large as 20 by 30 metres have been recorded.

After a couple of days, the cooked tī kōuka would be beaten to separate the fibre from a sugar-rich mealy mass – te kāuru. This would be scraped out and dried in cakes for storage. These toki are on display at Te ara Ātea.

Toki for splitting
This toki made from greywacke was probably used for splitting the taproot of tī kōuka in the harvesting of sugar. It was found near Darfield, Selwyn District.

Tī kōuka had many traditional uses – as a food and a fibre. Most parts of the tree were consumed. The tender shoots were edible, although these were bitter. Young, inner leaves and heart could be eaten raw or cooked and South Island Māori were known to make a beverage from the root. Later, European missionaries and other settlers used the root to brew beer.

Toki for digging
This toki made from greywacke was probably used for digging up the taproot of tī kōuka. It was found near Darfield, Selwyn District.

Tī kōuka leaves were used as a fibre - they were hardy and didn’t shrink in water. They were used to weave snares, make ropes for anchors, strengthen fishing nets, and were plaited into straps for carrying heavy loads. Paraerae (sandals) were often made from the leaves.