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Kānga Pirau
Kānga pirau (which translates literally from Māori as ''rotten corn''), is a fermented maize (corn) porridge dish which is considered a delicacy by many Māori people of New Zealand. Production The corn is traditionally prepared by soaking whole corn cobs in streams of running water in woven baskets for up to six weeks, until the corn kernels have settled to the bottom of the basket. In modern preparations, the corn is soaked in containers filled with water. The resulting fermentation process results in the corn having a rather pungent aroma, hence the name ''rotten corn''. Historically, this fermentation process was also used for the preservation of fish and crustaceans such as crayfish. Serving The resulting fermented corn is mashed before serving, and is often served with cream and sugar. History The dish dates back to at least the 19th century. See also *Boza * List of porridges * Ogi * Poi *Pozol Pozol (from the Nahuatl ) is the name of both fermented cor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Zealand
New Zealand () is an island country in the southwestern Pacific Ocean. It consists of two main landmasses—the North Island () and the South Island ()—and List of islands of New Zealand, over 600 smaller islands. It is the List of island countries, sixth-largest island country by area and lies east of Australia across the Tasman Sea and south of the islands of New Caledonia, Fiji, and Tonga. The Geography of New Zealand, country's varied topography and sharp mountain peaks, including the Southern Alps (), owe much to tectonic uplift and volcanic eruptions. Capital of New Zealand, New Zealand's capital city is Wellington, and its most populous city is Auckland. The islands of New Zealand were the last large habitable land to be settled by humans. Between about 1280 and 1350, Polynesians began to settle in the islands and subsequently developed a distinctive Māori culture. In 1642, the Dutch explorer Abel Tasman became the first European to sight and record New Zealand. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crayfish
Crayfish are freshwater crustaceans belonging to the infraorder Astacidea, which also contains lobsters. Taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea. They breathe through feather-like gills. Some species are found in brooks and streams, where fresh water is running, while others thrive in swamps, ditches, and paddy fields. Most crayfish cannot tolerate polluted water, although some species, such as '' Procambarus clarkii'', are hardier. Crayfish feed on animals and plants, either living or decomposing, and detritus. The term "crayfish" is applied to saltwater species in some countries. Terminology The name "crayfish" comes from the Old French word ' ( Modern French '). The word has been modified to "crayfish" by association with "fish" ( French language">Modern French '). The word has been modified to "crayfish" by association with "fish" ( American variant "crawfish" is similarly derived. Some kinds of crayfish are known lo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize Dishes
Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors. Maize relies on humans for its propagation. Since the Columbian exchange, it has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat and rice. Much maize is used for animal feed, whether as grain or as the whole plant, which can either be baled or made into the more palatable silage. Sugar-rich varieties called sweet cor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Foods
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Humans have an enzyme that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pozol
Pozol (from the Nahuatl ) is the name of both fermented corn dough and the cocoa drink made from it, which has its origins in Pre-Columbian Mesoamerica. The drink is consumed in the south of Mexico in the states of Campeche, Chiapas, and Tabasco. It is a thirst quencher that has also been used to fight diseases. It has also aided indigenous peoples of the Americas as sustenance on long trips across the jungles. History Since ancient times, the Maya- Chontales from Belize prepared this drink with boiled cornmeal, cocoa, and grains. Initially, it was called ''pochotl'' (from Nahuatl, ', meaning "sparkling"), but after the arrival of the Spanish in Tabasco in 1519, the name changed to the now-familiar "pozol". Pozol was traditionally made by women by fermenting corn dough, which, when dissolved in water, is eaten raw by various ethnic groups of southern and southeastern Mexico. In Chiapas, this drink was prepared for Mayans, Zoqueans and Chiapanecos. Pozol is drunk throu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poi (food)
Poi is a traditional staple food in the Polynesian diet, made from taro. Traditional poi is produced by mashing cooked taro on a wooden pounding board (), with a carved pestle () made from basalt, calcite, coral, or wood. Modern methods use an industrial food processor to produce large quantities for retail distribution. This initial paste is called . Water is added to the paste during mashing, and again just before eating, to achieve the desired consistency, which can range from highly viscous to liquid. In Hawaii, this is informally classified as either "one-finger", "two-finger", or "three-finger", alluding to how many fingers are required to scoop it up (the thicker the poi, the fewer fingers required to scoop a sufficient mouthful). Poi can be eaten immediately, when fresh and sweet, or left to ferment and become sour, developing a smell reminiscent of plain yogurt. A layer of water on top can prevent fermenting poi from developing a crust. History and culture Poi is t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ogi (food)
Ogi (also known as Pap or ''Akamu'') is a cereal pudding and popular street food from Nigeria, typically made from maize, sorghum, or millet. Traditionally, the grains are soaked in water for up to three days, before wet-milling or grinding and sieving to remove husks. The filtered cereal is then poured into a cheese clothe to get rid of water used in sieving and can be stored in it or in a fridge. It is then boiled into a pap, or cooked to make a creamy pudding also known as Agidi or Eko. It may be eaten with moin moin, acarajé or bread depending on individual choice. In Kenya, the porridge is known as uji (not to be confused with ugali) and is generally made with millet and sorghum. It is commonly served for breakfast and dinner, but often has a thinner gravy-like consistency. The fermentation of ''ogi'' is performed by various lactic acid bacteria including ''Lactobacillus'' spp and various yeasts including ''Saccharomyces'' and ''Candida'' spp. See also * Boza – Fermen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Porridges
Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk, or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, depending on the flavourings. Porridges A * Atole traditional masa-based hot maize based beverage of Mexican cuisine, Mexican and Latin American cuisine, Central American origin. It includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving. * Avena (drink) prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar *Arroz caldo, Arroz caldo or aroskaldo – a variant of congee in Filipino cuisine, Philippine cuisine. B * Barley gruel type of porridge found in Danyang, Jiangsu. It is made from barley, rice and alkali. * Belila (porridge), Belila is an Egyptian porridge made from pearl wheat, cooked in a light syrup with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boza
Boza, also bosa, is a fermented beverage originating from Central Asia and made in parts of the Balkans, Turkey, Central Asia, the Caucasus, and North Africa. It is a malt drink made by fermenting various grains: maize (corn) and wheat in Turkey. It is one of the oldest Turkic beverages. It has a thick consistency, a low alcohol content (around 1%), and a slightly acidic sweet flavor. Etymology According to Turkish etymological dictionary '' Nişanyan Sözlük'', ''boza'' is etymologically Turkic in origin. The dictionary states that Old Turkic ''buχsı'' or ''buχsum'' are cognates, yet it is unclear from which language it was ultimately derived and which one took it as a loanword. Ármin Vámbéry says it is an ancient Turkish word found in ''Kutadgu Bilig''. The oldest written account of the drink is under the name ''buχsum'' and is attested from the 1073 Middle Turkic dictionary ''Dīwān Lughāt al-Turk'' by Mahmud al-Kashgari. Modern Turkish word ''boza'' is believed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae d ..., fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is almost pure sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called " separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy, and "cheesy". In many countries partially fermented cream is also sold as: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some fat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish
A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can be grouped into the more basal (phylogenetics), basal jawless fish and the more common jawed fish, the latter including all extant taxon, living cartilaginous fish, cartilaginous and bony fish, as well as the extinct placoderms and acanthodians. In a break to the long tradition of grouping all fish into a single Class (biology), class (Pisces), modern phylogenetics views fish as a paraphyletic group. Most fish are ectotherm, cold-blooded, their body temperature varying with the surrounding water, though some large nekton, active swimmers like white shark and tuna can hold a higher core temperature. Many fish can communication in aquatic animals#Acoustic, communicate acoustically with each other, such as during courtship displays. The stud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
