Tenths And Hundredths

WALT:Understand tenths and hundredths
This weeks task was to focus and identify the uses of tenths to make numbers, We compared fractions and decimals and how we could change one to the other.

Culture

Greetings to you all and Malo e lelei today I am going to be speaking on my Culture So my Culture is Tongan . In  Tongan culture a lot of   people ask about the ta’ovala we wear or mats in English and the food we eat it may sound wired but  it is delicious . TA’OVALA/MATS  

Like tapa making, mat weaving is an everyday part of Tongan life. Women gather in small groups weaving, and sing or talk together to keep themselves inspired. Mats are the most treasured possessions in Tongan households, and are traditionally presented at births, weddings, funerals and other special occasions. Tongans also wear mats known as ta’ovala around the waist, the most respectful form of dress in the Kingdom. This custom originated in ancient times when men returning after long voyages at sea, would cut the mat sails of their canoes and cover their naked bodies prior to appearing before their chief. Finely woven ta’ovala are particularly treasured, and are handed down from generation to generation, some dating back hundreds of years.   Food / Me'a Kai

Expect to be very well fed on your travels. Traditional Tongan favourites to try include ‘ota ‘ika (raw fish marinated in lemon and coconut cream), and lu pulu (corned beef and coconut milk wrapped in taro leaves). Food and feasting are an integral part of Tongan society, and the feasts of the Kingdom are renowned throughout the Pacific for their size and diversity. In a Tongan feast, up to 30 different dishes are served on a pola, a long tray made from plaited coconut fronds. Traditional food growing and the gathering of seafood is still an important way of Tongan life. Delicious meat and seafood may include spit-roasted suckling pig or steamed fish, chicken, beef, and octopus, and the freshest of local vegetables including yam, taro, sweet potatoes and cassava. Starchy fruit like plantain and breadfruit are also eaten like vegetables, often boiled with delicate coconut cream, and a popular local custom is to wrap vegetables in banana leaves for cooking or for serving. A special memory for many visitors is to experience a traditional earth oven or umu. Food cooked slowly and carefully in an umu retains its flavour, and also develops a delicious smokiness.

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