Kānga pirau
Kānga pirau,, is a fermented corn porridge dish made and consumed by the Māori of New Zealand. The corn is traditionally prepared by soaking whole corn cobs in streams of running water in woven baskets for weeks until the corn kernels settled to the bottom of the basket, though in modern times, the corn is soaked in containers filled with water. The resulting fermentation process results in the corn having a rather pungent aroma, hence the name rotten corn. This process was also used for the preservation of fish and crustaceans such as crayfish.
The corn is mashed and is often served with cream and sugar.
