kumara
Kumara: new zealand’s culinary vegetable Kumara would have to be one of New Zealand’s best-kept secrets.
Having strong roots in New Zealands’ food heritage, kumara was once a staple food for early Maori in New Zealand. As legend has it, kumara was first brought to New Zealand by the early Maori when they migrated here centuries ago. The varieties they brought were much smaller than the commercial varieties available today, but they were able to survive the long sea voyage and be planted in the alluvial sands of the North of New Zealand. Kumara uses have evolved over the years but still remain a key part of our kiwi cuisine. Often confused with the average potato, kumara is not in fact any relation to the deadly nightshade family. The humble kumara has both double the amount of Vitamin C dose and is higher in Vitamin A when compared to a potato. Kumara is also lower on the glycemic index, meaning that they are less likely to make your blood sugar spike. In saying this, kumara can be used where you would traditionally use potato, both as a healthier alternative or for a New Zealand twist to a dish.
Location matters:
The sunny, tropical Northland climate and its rich soil are what
kumara love. Kumara is a fragile vegetable to grow and is susceptible to frost damage, which is why they grow well in the warmer winterless North of New Zealand. Dargaville is known as the heart of Kumara Capital of New Zealand and for good reason. Most of the kumara New Zealanders consume is grown in this beautiful Kaipara region. The rich alluvial plains around the Northern Wairoa River in the upper reaches of the Kaipara harbour make for the perfect kumara growing lands, and the longer sunshine hours and warmer nights are key to producing the best tasting kumara.
Hand-picked:
Kumara is a very labour-intensive crop to harvest, unlike some other root crops. All kumara are handpicked due to the delicate nature of the skin that scrapes easily in harvest.Extra care must be taken once the crop is harvested and put into storage, to prevent the crop from deteriorating. When you buy kumara, make sure you handle them carefully as they aren’t as hardy as they look and can bruise easily.
Varieties of Kumara
There is good reason they say variety is the spice of life, and kumara is no exception. Experiment with different flavour and texture profiles of each variety.
There are four main varieties of kumara in New Zealand:
Owairaka Red: Traditionally known as an original red variety, it is somewhat of a culinary icon of New Zealand kumara. It is the main commercial crop grown today in the Kaipara, still being the most popular kumara variety. It has a deep red skin with a creamy white flesh and veined centre. Owairaka Red are a firm textured variety, making them an ideal salad or roasting kumara. Beauregard: These are commonly enjoyed as 'sweet potato' in many countries. Its rich orange skin and sweet orange flesh makes it a colourful vegetable and a likely candidate for many sweet recipes. This is softer in texture compared to the Original Red and has a faster cooking time. Its soft texture means it is best suited to use for a mash or as a potato or pumpkin substitute in any dish. Gold: This is another variety that is a national New Zealand variety. The Tokatoka Gold is indigenous to the Kaipara, named after the iconic TokaToka Peak rising out of the otherwise flat landscape. Tokatoka Gold have a golden skin and a soft golden flesh, similar in texture to the Beauregard variety. TokaToka golds are best roasted because of their soft flesh. Purple Dawn: Purple dawn is a newer variety of kumara with a purple flesh and purple skin. This variety is more an earthy taste and soft in texture. Great for roasting, mashing, they also make a great addition to a kumara medley because of their vibrant colour. Part of the purple vegetable family, they are considered superior compared to other kumara varieties when it comes to additional antioxidants. COOKING TIP: Add a dash of vinegar into the water while you boil these to help the kumara retain their vibrant purple colour.
Flavour pairings:
Kumara has a natural sweet taste that lends itself to being a very versatile vegetable, being included in both sweet or savoury dishes. Herbs and Spices: Fresh herbs such as coriander, basil and thyme all pair nicely with the sweetness of kumara. Also try spices such as nutmeg, smoked paprika or sumac. Pair with zesty flavours like lemon or orange to compliment the sweetness of kumara. Other flavours that pair well with kumara include, walnuts, pecans, orange, garlic, chorizo and bacon. Head to www.fieldco.co.nz/recipe/ for more tasty recipes and inspiration. Looking to save time in the kitchen? Preparing kumara can be hard work. Fieldco, one of the largest kumara growers here in New Zealand, is working to make it easy for people to include kumara on their menu. Growing all their produce for the best flavour, their products are naturally packed with goodness and save you prep time. Orange Dice: Beauregard dice product is a great product to add to any soups, casseroles, or pies. Red Dice: Add some natural sweetness of the Original Red kumara variety to any dish. Yummo’s – these are Fieldco’s bite-sized baby kumara portions. These make a tasty side dish with minimal effort and are a convenient choice for a vegetarian or vegan main. To find out more on our full range of frozen products or where to buy, contact sales@fieldco.co.nz or visit www.fieldco.co.nz
