A term used by the Māori of New Zealand when referring to the native earthworms in the culinary sense. Due to a relative increase in popularity, use of the term has expanded beyond this demographic. I have also seen the term toke used with some regularity, and other terms (mostly appearing in papers dating back to the early 20th century, so I would be careful about trusting those) with less regularity.

Noke are part of a rich cultural history, and have a variety of species (over 200 and counting) to match said rich history. There are varieties that are noted to have a sweet flavor, even. However, it is important to note that noke are most commonly found in relatively undisturbed soil in forests. According to this paper, there are potentially as many as 333kg worth of noke per hectare.

I have not been able to find much information as to how noke is prepared and consumed. Additionally, academic research on noke is still new. To that end, if you would like to learn more about noke on your own, be very specific about what you are looking for.