whai

Wai is a traditional Māori fermented corn dish originating from New Zealand. It is made by soaking maize kernels in water until they begin to ferment, which softens them and gives them a distinct sour flavor. The fermentation process typically takes several days to a week, and during this time, the corn is often stirred.

Once fermented, the wai is usually cooked, often by boiling or steaming, before being eaten. It can be consumed on its own or used as an ingredient in other dishes. Historically, wai was a staple food for Māori, providing a source of carbohydrates and nutrients. The preparation and consumption of wai are intertwined with Māori cultural practices and traditions. The taste of wai is often described as tangy or sour, with a soft, mushy texture. While once a common food, its preparation and consumption have become less widespread in modern times, though it is still made and enjoyed by some within the Māori community and by those interested in traditional Māori cuisine. Variations in the fermentation time and cooking methods can affect the final taste and texture of wai.