Open fire cooking Pāua and Lobster using a poha which is a sack made from a large type of seaweed called rimurapa or Bull kelp, Kai is placed inside the sack and the kelp acts as a protective barrier against the embers after throwing it on the open fire. The bag is sealed off and has a steaming effect locking all the flavours and moisture in. Awesome to take it back to the oldschool again and use this method of cooking. An awesome way to honour the Kai that Tangaroa allowed us to take♻️ | Kai Do