Aunty's garden: Kanga pungarehu

Cook with Aunty Hanui Lawrence. Photo / Warren Buckland

From "Aunty's Garden" is an exciting section of Tihei Kahungunu, where you can learn some wonderful ideas on how to make a nice meal using food from your garden. Aunty Hanui Lawrence of Waipatu Marae in Hastings will share with us recipes using vegetables from her "Aunty's Garden" all year round. The vegetable of the month is maize corn.

* Fact 1: Maize corn is the staple diet for North and South Americans but it is ours too!

* Fact 2: From saving seeds you can grow your own corn every year.

* Fact 3: Corn grows in all sorts of colours: white, red, yellow, blue/purple, orange and mixed colours. There are two ways we prepare maize corn for the dinner table:

1. Kanga wai is a porridge made from fermented corn kernels, considered a delicacy by many Maori. Some people find the taste hard to acquire.

2. Kanga pungarehu is boiled corn cooked with ashes and served as a sweet delicacy.

KANGA PUNGAREHU (TRADITIONAL)

Method

1. Husk four or five cobs of corn and put into a medium pan;

2. Cover with water and bring to the boil, then simmer for about half an hour, stirring and adding water to always keep corn covered;

3. Put three cups of clean wood ashes into a mutton cloth, tie firmly and drop into the pot;

4. Continue to simmer until you notice the skins lifting then remove from the heat;

5. Place the pot into the sink, put the corn into a colander and wash thoroughly and dispose of your ashes;

6. Put the corn back into the pot, cover with water and heat through.

TIPS:
* You can eat this warm or cold.
* Best served with a little sugar to taste and fresh cream!
* Ashes must be pure, no plastics or nails.
* Corn must always be covered with water when cooking.