by Francois 19 Replies latest jw friends
You're not wrong there Mackin...rotten corn smells like farts so go figure LOL.
I'm with you as far as maori food goes, can't beat good old Thai cooking though
Something that I do like however is Rewena bread, its very nice and I'd fly back to NZ just to have some
~Beck~
I had a whole bunch of Kiwi pals that were over here for a couple of years, including a couple of Maori fellas with them. I think that most of the Kiwi's were called "Wayne" or "Gary".
They loved our Brit football matches and pubs, but it was their eating habits that really got me. When they ate chicken they also used to eat the bones. Nothing was left whatsoever.
Weird.
Englishman.
"They loved our Brit football matches and pubs, but it was their eating habits that really got me. When they ate chicken they also used to eat the bones. Nothing was left whatsoever.
Weird "
This from a man who eats spotted dick ???
including a couple of Maori fellas with them.
They would be my whanau Eman LOL - chicken bones you say, can't say I'd be keen but then again our chickens in NZ are decendants of the Moa bird So a whole chook anywhere else would be like a drummette to kiwis
~Beck~
From your lips to my fingertips, Mackin!
Kaanga wai
This literally translates as corn water, but means a water cured corn dish. Maori food has its roots in their tradition, culture and also out of necessity; making use of foods readily available, in season or finding ways of preserving them for future use.Kaanga wai certainly comes under the latter, it is also known as rotten corn. It has a very strong and unpleasant smell to it, which if you can get passed (and most non Maori cant), it is not a totally unpleasant flavour.
Originally the shelled white corn was placed in flour sacks and tied to stakes in running streams, but these days it is more often than not just placed into a drum of water and the water changed daily, for two months. By then the corn is really soft and mushy (not to mention smelling very ripe!) This is then cleaned, mashed or minced.
Two parts corn to 6 parts water is then simmered on the stove until a porridge / grits / oatmeal type dish is produced (best done outdoors or with the windows open very wide!) This is then served with cream and sugar added to taste. A baked custard is also made with it by adding cream, eggs and sugar to the Kaanga wai and baking in the oven. If you are ever game to try it . . . bon appetit!
Credit for the above recipe goes to http://www.hub-uk.com/tallyrecip01/recipe0037.htm
I can't help noticing that with Kaanga-wai it is not as though one is trying to get past an intolerable smell for a delicious flavor, as with a smelly cheese, perhaps, but one is getting past the intolerable smell for a barely tolerable flavor. I'll bet it builds character, though.
Has anyone ever had chinese Ha-mu (sp?) It's a mixture of fermented fish and pork. It smells like really old soiled personal laundry, but it tastes OK.
One thing I don't think - no, I KNOW I could NOT gag down would be "bolutes."
Edited by - Nathan Natas on 25 October 2002 11:58:11
This is true confession time, I must admit to being intrigued, not to mention educated about food currently served in Jolly Olde England. Actually, a recpie, as posted in Emans previous thread, sounds dilicious. So, if I should ever travel to the mother country, I will take a deep breath, hold my nose, and try spotted dick.
sardines, saltine crackers, cold pizza, beenie-weenies, slim jims, you know, he man food.
Is this the real Francois? It can't be with this menu. The Francois I know WOULD NOT have left an icecold "CORONA' off of his menu! This guy is a fake!
OMG, bolutes! Isn't that an egg with a well-developed embryo? Lord, no lunch for Dottie today. This is one thing that truly does turn my stomach!
Yes, Windchaser, bolutes are an egg with a well-developed embryo, but wait, there's more! It's a duck egg, and it is buried until the embryo has begun to decompose! How yummy is that?
BRRRRRRRRRRRRrrrrrrrrrrrrrrrrraaaaaaaaaawwwwwwwwffffffff!!!
Edited by - Nathan Natas on 25 October 2002 19:33:40
Nathan, this is one culinary secret I would rather not have known.
