| Alternative names | Kānga wai |
|---|---|
| Type | Porridge |
| Place of origin | New Zealand |
| Main ingredients | Maize (corn) |
Kānga pirau (which translates literally fromMāori asrotten corn), is afermentedmaize (corn)porridge dish which is considered a delicacy by manyMāori people ofNew Zealand.[1]
The corn is traditionally prepared by soaking wholecorn cobs in streams of running water inwoven baskets for up to six weeks, until thecorn kernels have settled to the bottom of the basket.[2] In modern preparations, the corn is soaked in containers filled withwater.[3][4] The resulting fermentation process results in the corn having a rather pungent aroma, hence the namerotten corn. Historically, this fermentation process was also used for the preservation offish and crustaceans such ascrayfish.[5]
The resulting fermented corn is mashed before serving, and is often served withcream andsugar.
The dish dates back to at least the 19th century.[6]
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