Colourful Kumara Sweet Potato

Kumala or kumara, also known as sweet potato, isn’t related to the potato but to the vine plant, morning glory. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens.

It has a smooth skin and colours range between yellow, orange, red, brown, purple, and beige. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato varieties with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh. When cooked, its flesh is soft and buttery.

The sweet potato is one of the most versatile vegetable groups. Its inherent flavour blends with herbs and spices to produce delicious dishes of all types of soups, casseroles, colourful salads and breads to name only a few. Its brilliant yellow and orange hues liven up almost any dish. For the most food value, choose sweet potatoes of a deep orange colour.

Sweet potatoes not only taste great, but also are exceptionally good for you. They are low in fat, cholesterolfree, low in sodium and a good source of fibre.

The Maori name is Kumara and it was once a key ingredient of their diet.

In Vanuatu they are called Kumala, but there are many different names for it around the globe. At Port Vila’s local market, you can find different varieties, sold in hand woven coconut leaf baskets or already prepared as chips, perfect for a snack with a ‘sundowner’ drink.

The first time I really started loving those sweet potatoes was in Ecuador, South America, where they are served boiled with ‘ceviche’, a salad of white fish marinated in limes, onions and chilli. The sweetness of this root mixes perfectly with the tartness and spicy flavour of this salad. Try it with the similar Pacific version of this salad, called ‘Tahitian Salad’ or ‘Kokoda’ in Fiji.

I have tried to use it with many other combinations. Sweet potato is very versatile and can be steamed, mashed, baked or fried, or even used in cakes. Here are some easy and delicious recipes.

Sweet Potato Gratin

Great with grilled meat or fish or as a vegetarian dish accompanied by a green salad!

INGREDIENTS

• 1kg sweet potatoes, peeled and sliced thinly

• 2 tbsp olive oil

• 5 garlic cloves, finely chopped

• 1 tsp dried chilli flakes – not powder

• 250ml single light cream

• salt and black pepper

• ½ cup fresh coriander

METHOD

• Once sliced, toss immediately (they tend to blacken quickly) with the oil and all the other ingredients until the slices are well coated and the garlic and chilli well distributed.

• Transfer to a lightly oiled gratin dish, spreading out the slices with your fingertips, to ensure that the slices are mostly lying flat.

• Pour over the cream and trickle the remaining oil over the gratin.

• Bake in a preheated oven (180 C) for 40-50 minutes until completely tender and the top are browned and crispy.

• Just before serving, sprinkle with the coriander.

Spicy sweet potato soup (serves 8)

INGREDIENTS

• ½ cup sour cream

• 1 tsp grated lime zest

• 2 large sweet potatoes, peeled and cubed

• 1 tbsp butter

• 1 onion, sliced

• 2 cloves garlic, sliced

• 4 cups chicken stock

• ½ tsp ground cumin

• ¼ tsp crushed red pepper flakes

• 2 tbsp grated fresh ginger

• 1 lime, juiced

• 2 tbsp peanut butter

• 2 tbsp chopped fresh coriander

• salt to taste

• 8 baby tomatoes, cut into quarters

METHOD

• In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavours to blend.

• Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chilli flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.

• Puree the soup using a blender. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.

• Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro (coriander).

Sweet potato chips (serves 4)

Much healthier than the deep fried version with regular potato!

TIP: Peel or scrub skin well and remove ends before use.

Sweet potatoes discolour quickly once peeled, so place in water until ready to use.

INGREDIENTS

• 4 medium sweet potatoes

• ¼ cup rice bran or good quality vegetable oil

• ½ tbsp sugar

• ½ tbsp salt

• 1 tbsp 5-spice powder, ½ tsp.Cayenne Pepper (optional)

METHOD

• Preheat oven to 240 degrees.

• Peel and slice sweet potatoes into matchsticks. The skinnier you make them, the crisper they’re going to be.

• Mix your spices in a large bowl. Pour oil over the spice blend and combine well. Throw in your potatoes and toss until they’re completely covered. Lay them out in a single layer on baking paper. Use two sheets if they’re looking crowded.

• Place in a hot oven and bake for 25 to 30 minutes. Take out after 15 minutes and turn them over with tongs. Keep an eye on them at the end so that they don’t burn.