Māori started soaking and fermenting corn as a food preservation method during periods of intertribal conflict in the early 19th century. The name – kānga pirau (rotten or stinking corn) or kānga kōpiro (fermented corn) – leaves people proficient in the Māori language in no doubt about the food's unique qualities. In the early 1990s the specialist food company Wananga Foods sold kānga pirau in small containers. Here, television presenters Tini Molyneux and Elle Hughes and journalist Greg Mayor try muffins and porridge made from kānga pirau.
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