Kūmara recipes from Hapī
Stuffed k mara
This is a Hapī favourite. Salt baking the kūmara seals the skin, allowing the insides to bake into a melt-in-your-mouth mash.
SERVES 4
4 medium kūmara
Fine sea salt
1 medium onion
4 cloves garlic Oil, for frying
4 large leafy greens (kale, silverbeet, collard, puha, watercress)
½ cup cream cheese (dairy or nut)
Salt and pepper
½ cup sour cream (dairy or nut)
Karengo salt
1. Scrub each kūmara well and liberally sprinkle the wet skin with fine sea salt.2. Place3. Gently fry up some diced onion and thinly sliced garlic (we use deodorised coconut oil for most of our frying). Once the onions have softened, add some finely chopped leafy greens from your garden. We mostly use kale but puha would also be good. Only fry the greens for a minute so they have softened but still retain their bright colour, and turn everything out into a bowl.4. Cut a strip off the top of each kūmara and carefully scoop out the flesh leaving enough intact so the kūmara holds its shape. Put the kūmara flesh into the bowl with the onion, garlic and greens and mash together. Add the cream cheese (we use our mushroom or cultured cashew cream cheese), mix to combine and season to taste. Stuff the mash into the kūmara shells, piling it up high.5. Reheat as required and top with a dollop of sour cream and a sprinkle of karengo salt to serve.
