Kānga pirau
Fermented maize porridge, a Māori delicacy.
Kānga pirau, meaning rotten corn, is a fermented maize porridge considered a delicacy by many Māori people of New Zealand. The dish is notable for its pungent aroma resulting from the fermentation process.
Quick Facts
- Country
- New Zealand
- Associated cuisine
- Māori cuisine
- Main ingredients
- Maize (corn)
- Variations
- Kānga pungarehu
Facts from the source article.
Did You Know?
- Kānga pungarehu (ash corn) is a similar dish that uses nixtamalization with wood ash instead of fermentation.
- Modern recipes for kānga pungarehu often substitute wood ash with baking soda.
- The Māori word kānga is a direct transliteration of the English word corn.
Production
Traditionally, whole corn cobs are soaked in running water in woven baskets for up to six weeks until the kernels settle at the bottom. Modern methods use containers filled with water. The fermentation produces a pungent aroma. Historically, this process also preserved fish and crustaceans such as crayfish. The fermented corn is mashed before serving, often with cream and sugar. Alternatively, it can be beaten with egg, butter, sugar and cinnamon, then baked as a confection.
More in Māori Cuisine
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