| Alternative names | Kānga wai |
|---|---|
| Type | Porridge |
| Place of origin | New Zealand |
| Main ingredients | Maize (corn) |
Kānga pirau (which translates literally from Māori as rotten corn), is a fermented maize (corn) porridge dish which is considered a delicacy by many Māori people of New Zealand.[1]
Production
The corn is traditionally prepared by soaking whole corn cobs in streams of running water in woven baskets for up to six weeks, until the corn kernels have settled to the bottom of the basket.[2] In modern preparations, the corn is soaked in containers filled with water.[3][4] The resulting fermentation process results in the corn having a rather pungent aroma, hence the name rotten corn. Historically, this fermentation process was also used for the preservation of fish and crustaceans such as crayfish.[5]
Serving
The resulting fermented corn is mashed before serving, and is often served with cream and sugar.
History
The dish dates back to at least the 19th century.[6]
See also
References
- ^ Royal, Charles; Kaka-Scott, Jenny (4 September 2013). "Māori foods – kai Māori - Foods introduced by Europeans". Te Ara - the Encyclopedia of New Zealand. Retrieved 4 September 2023.
- ^ "Fermented corn – feel the fear and try it anyway". New Zealand News UK. 26 January 2010. Retrieved 29 March 2023.
- ^ "Kānga pirau: Gastro Obscura". Atlas Obscura. Retrieved 29 March 2023.
- ^ Secret Ingredient In Maori Porridge & Indonesian Cake: Fermented Vegetables | Sour, Salty & Alive, retrieved 17 March 2024
- ^ Royal, Charles; Kaka-Scott, Jenny (5 September 2013). "Traditional cooking and preserving". Te Ara Encyclopedia. Retrieved 29 March 2023.
- ^ Coster, Deena (5 January 2016). "Revival of rotten corn a real labour of love for one Waitara man". Stuff. Retrieved 29 March 2023.
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This page was last edited on 15 June 2024, at 15:43