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Cereals and bread from Aotearoa New Zealand
Kānga pirau is Māori fermented corn. Whole maize cobs in woven baskets are left in a running stream for up to six weeks, until the kernels have settled to the bottom of the basket; the corn is then mashed and often eaten with cream and sugar. The ferment has a pungent aroma.
A short entry: the sources we found record only what is said here about Kānga pirau itself.
| Whole maize cobs | [wp] |
| Running stream water | [wp] |
Total time across the recorded steps: 42 days
What changes: Maize cobs are packed into woven baskets
Output: basketed cobs.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kānga pirau is Māori fermented corn. Whole maize cobs in woven baskets are left in a running stream for up to six weeks, until the kernels have settled to the bottom of the basket; the corn is then mashed and often eaten with cream and sugar. The ferment has a pungent aroma. Made in 4 steps over 42 days. The longest step, leave in running water to ferment, takes up to 42 days (Wikipedia 2013). Not identified; a HACCP study of Māori elders' descriptions judged kānga kōpiro an acid fermentation does most of the fermenting.
| Main step | up to 42 daysReported[wp] | Leave in running water to ferment |
|---|
Kānga pirau ferments whole cobs in running water for weeks, much longer than African steeped maize foods such as ogi, which are soaked for a few days and wet-milled.
A HACCP-based study of traditional Māori food preparation judged kānga kōpiro likely to produce a safe food because it undergoes an acid fermentation. Modern versions ferment the cobs in containers of water.
Every number is labelled with how it is known. How this atlas is made
Maize reached Māori after European contact; the dish dates back to at least the 19th century.
