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Kumara

Kumara is also known as the sweet potato. It has been grown and eaten in New Zealand since the Maori first came to New Zealand. In about the 10th century Kupe brought the kumara here from Hawaiki. This variety was a bush with tubers much smaller than the kumara we know today. Later the bigger sweet potato was introduced which came to be known as the kumara too. It grows on a creeping vine and is the one we eat now. The majority of our kumara are grown in Northland in the Northern Wairoa region where soil type and climatic conditions suit kumara perfectly. Kumara is the 7th most popular vegetable in New Zealand.

Cooking kumara

To Bake: Prick the skin and place in 180°C oven and bake 45 to 50 minutes.

To Microwave: Prick kumara and cook on high, turning each kumara halfway through cooking time. Remove when cooked, wrap in foil and allow to rest for at least 5 minutes. Cooking times:

And try any combination of these toppings: pineapple pieces, oranges, nuts, apple pieces, dates, grated cheese. Delicious if drizzled with orange juice.

To French Fry: Boil for 10 minutes, peel and cut into strips. Heat oil and cook until golden. Drain on paper towel. Sprinkle with brown sugar, salt or nutmeg.

To Toast: Cut into 1cm thick slices. Brush each side lightly with olive oil. Season with salt and pepper if desired. Place the slices on a baking heet and bake in a preheated oven for 15 minutes. Turn the “chips” until both sides are lightly toasted.

To Mash: Place whole unpeeled kumara in boiling water and cook 35-45 minutes. Drain, peel and mash.

To Barbeque Grill: Wrap medium-size kumara individually in heavy duty aluminum foil. Place on the grill and cook for about 45 minutes or until tender. To hasten, boil 10 minutes before wrapping in foil.

minutes before wrapping.

Recipes

 

Kumara Split

4 medium kumara (600g)

Fillings

Mushroom:

  • 2 cups finely chopped mushrooms
  •  1/2 cup low fat sour cream
  • 2 tbsp chives

Mussels

  • 2 cups finely chopped mussels

  • 1/3 cup coconut cream, freshly ground black pepper

  • 1 tsp toasted sesame seeds

  • 4 spring onions, finely sliced.

Mediterranean:

  • 1 onion, finely chopped

  • 4 tomatoes, roughly chopped

  • 1/2 tsp dried basil or 1 tbsp finely chopped fresh basil

  • 1/4 cup low fat sour cream

  • 3 tbsp grated parmesan cheese

Scrub the kumara and bake at 180°C for 45 - 55 minutes or until soft. Cut in half length-wise and fill with your chosen filling. Return to the oven for 5 - 10 minutes or until the filling is well heated. Serves 4.

KUMARA AND PINEAPPLE SALAD

  
  • 3 large kumara
  • 220 g tin pineapple pieces (in juice)
  • 1/2 cup walnut halves
  • 1/2 cup chopped green pepper

Dressing:

  • 1 tsp lemon rind
  • 1/4 cup pineapple juice
  • 2 Tbsp oi
  • lfreshly ground black pepper

Blend the lemon rind, reserved pineapple juice, oil and pepper together.

 

Scrub the kumara, do not peel. Cut in half and boil for 20 - 25 minutes or until softened but still firm. Drain, cut into bite-sized chunks. Drain the pineapple, reserving 1/4 cup of the juice. Place the kumara, pineapple, walnuts and green pepper in a bowl. Pour over the dressing and mix well. Serve either warm or chilled.

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