Kumara is almost certain to be on the menu at a family dinner, and also when they have a family gathering with friends and the cousins who would have mingled with their friends. That beautiful reddish-or golden sweet potato that warms hearts (and bellies) in New Zealand homes all these many generations.
What I bet you are thinking now is, “It is only sweet potato, right?” Nevertheless, it is something more than kumara. It is also infused into part of the local cuisine so much that it has been incorporated into the local souls of New Zealand cuisine to the extent that it has become a dish
A Little History
Kumara is a relative of the Maori people who settled in New Zealand long ago, having been brought to Polynesia. Real food traditions survive because people fought for them, not because they were documented. To this day, kumara has a strong cultural and food attachment to the Māori people
When is the Best time for Kumara?
Kumara eventually turned up in most kitchens in Aotearoa. There is no wrong way to eat it, as it is great roasted, mashed, hidden in a pie, just inhale this sweet earthiness, which feels like a warm hug
Honestly? Anytime. It can suit all seasons–whether you want it roasted in winter, crispy in summer or as wedges in the movies. It is a lifesaver on a weeknight and is a great part of a Sunday roast.
Ingredients
Today we are going to do something very simple but very beautiful- Roasted Kumara with herbs
These are the things you will need:
- 3 large kumara (red or gold variety)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme (or dry one when in case you have this one at hand)
Optional: Coating of 1 teaspoon of honey or maple syrup
Substitutes:
- No kumara? You may use orange-fleshed sweet potatoes; they will lack that distinctive, really nutty taste of Kiwi
- You can use Rosemary or Oregano instead of Thyme, in case it is your vibe
- Want it dairy-free? Stick with olive oil. Feeling indulgent? A small portion of melted butter does the trick.
