View Full Version : Kaanga Wai Custard

11-10-07, 10:20 AM
Soon after the Maori acquired the potato, pumpkin and Indian corm or maize they learnt to steep the maize cobs in running water until it became partly decomposed, from which they made a kind of porridge called kaanga. It has a very unpleasant smell to European senses yet is still a favourite today as it ever was. Kaanga is used in a variety of recipes.


Kaanga Wai - 1 cup cooked

Butter - 1 Tablespoon

Sugar - 1 Tablespoon

Milk - 2 cups

Egg - 1 beaten



Beat all the ingredients (except the cream) together and bake in a slow oven until brown.

Serve with fresh cream and extra sugar to taste.