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
Aunty's garden: Kanga pungarehu
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Cook with Aunty Hanui Lawrence. Photo / Warren Buckland
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.