JOINERY DETAILS

The following are some typical joinery features one could discover in a Rahangiki home:

The wooden parts of the frame are often joined together in Rahangiki house building using mortise and tenon joints, a traditional joinery method. One piece of wood's tenon, or protruding piece, fits into another piece's corresponding mortise, or hole.

Notched joints: A section of one piece of wood is cut away to make room for another piece of wood in a notched junction. Notched joints are frequently utilised in Rahangiki homes to combine.

Bamboo joinery: Bamboo is frequently utilised in the construction of Rahangiki houses, and the joinery details for bamboo differ from those for wood. Using bamboo pegs to connect bamboo poles together is a typical method. Bamboo strips wrapped around the joints and secured them in place is another method.

Using string, rope, or vine to lash items together is a common technique. Lashing may be employed in Rahangiki homes to fasten thatch to the roof structure or to hold the bamboo poles

Storage of Food

The methods of food preservation utilised in Rahangki homes are made to keep food fresh for extended periods of time while guarding it against rodents, insects, and dampness.

Bamboo Baskets: In Rahangki homes, bamboo baskets are frequently used to store grains, pulses, and vegetables. To keep moisture out, the baskets are lined with dried leaves or jute bags. After that, to keep rats and vermin out of the food storage chamber, the baskets are suspended from the roof.

Clay pots: Rahangki homes also utilise clay pots to preserve foods like pickles, ghee, and milk. The mud-coated pots are dried in the sun after being covered in it.

Drying: To preserve fruits, meat, and vegetables, drying is a prevalent technique in Rahangki households. The food is sliced or chopped into small bits, and then it is dried in the sun for a few days until it is totally dry. In clay pots or bamboo baskets, they are kept after drying.

Smoking is another technique employed in Rahangki homes to preserve meat and seafood. To completely dry and impart a smoky flavour, the meat or fish is hung for many days in a chamber with smoke. In order to preserve vegetables like radish, turnip, and cabbage, a common technique is salt preservation.