Potatoes. Terms used to describe soaking/fermenting.
Māori names
Food
Terms used to describe soaking of potatoes in water prior to eating (as in fermented corn, kaanga).
In the north the terms porutu and ngaio are used; in the central North Island, kotero.
The varieties used are the older "Māori kinds". Tubers soaked in running water for about three weeks until soft. Resultant product cooked like maize, producing a strong-smelling, gruel-like food. Similar technique used in Andes. (Yen 1959)
In Murihiku, the method called kopi was explained to Beattie: "The potatoes were left in a spring or in running water for from four to six weeks according to the quality of the water. The skins were left on but became very loose and the potatoes became very white. Formerly we use to tao (cook) these steeped potatoes in the umu but now we just whena them close to the fire and the result tastes lovely. We use fat and sugar with the kopi now, but in the old days it was just eaten naturally. If the kopi is done correctly, there is no offensive smell about it"
