Kaipara Kumara are born and bred right here in New Zealand – Kaipara!
They grow 3 types of kumara – red, gold and orange. Each has its own distinctive colour and subtle flavour differences. Red, gold and orange kumara cook similarly so use them for any recipe or try using them together.
Red Kumara (Owairaka) is the most recognised kumara in NZ with a distinctive red skin, a creamy white firm textured flesh. Slice with skin on and bake with red onions.
Orange Kumara (Beauregard) has a rich orange flesh and is the sweetest of the 3 varieties. Try in a caramelised roast vege salad.
Gold kumara (Toka Toka) has a golden skin and flesh and a sweeter taste than red kumara. Try in a creamy chicken curry.
Orange Sunset Kumara
A new variety of kumara with a bronze skin and orange flesh with a purple fleck to it. A very soft flesh and when you cut it open, and a white sugary sap appears.Similar characteristics to Orange Kumara when cooking and is very versatile – great in a mash or baked.
I was given two packs of Red Kumara, and one pack of Sweeties (smaller, mini, Kumara), and believe me when I say it wasn’t hard to think of what to make. I have THREE amazingly easy recipes that truly showcase the Kaipara Kumara.
2 x medium Kaipara Red Kumara
2 Tablespoons Canola Oil
Preheat your oven to 180 degrees
Peel and thinly slice the Kumara. Place in a bowl and add the Canola Oil and Italian Herbs. Mix until Kumara is coated.
Line a baking tray, and place your Kumara in a single layer. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.
Roast Kumara & Beetroot Salad
2 x medium Kaipara Red Kumara, peeled & cut into wedges
1 x red onion, peeled & cut into wedges
2 x beetroot, unpeeled & cut into wedges
1/4 cup olive oil
1/4 cup lemon juice
2 teaspoons Rosemary (or 1 sprig of rosemary)
Preheat the oven to 200 degrees.
Place the prepared veggies in a baking dish. Mix the oil, lemon juice, and rosemary.
Pour over the vegetables and mix evenly making sure everything is coated.
Bake for 35 minutes.
Kumara & Banana Salad
3 x medium Kaipara Red Kumara
2 x bananas
1/4 cup lemon juice
1/2 cup sour cream
1/4 cup mayonnaise
1 teaspoon curry powder
Salt & Pepper
1 tablespoon toasted sesame seeds
Peel and cut the Kumara into pieces. Boil in salted water for 15 minutes or until tender. Drain and run under cold water immediately to cool down (or leave to cool on its own).
Peel and cut the bananas into 5mm slices. Place in a bowl and pour lemon juice over them – mixing to coat.
Mix the Kumara and bananas together.
Mix sour cream, mayonnaise, curry powder, salt and pepper together.
Carefully mix through the Kumara mixture and serve!
*** G I V E A W A Y ***
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