Fer­mented ku­mara

NZ Lifestyle Block - - Feature | Fermentation -

This is a vari­a­tion on poi, the fer­mented taro of Poly­ne­sia where the taro root was buried for up to a few months to fer­ment.

In­gre­di­ents

1kg ku­mara 5 tbsp salt OR 1 tbsp salt and

4 tbsp whey Method Prick the ku­mara in sev­eral places and then place on an oven tray and bake at 150°C for about 2-3 hours (or un­til soft). Peel and mash with the salt (or salt and whey). Place in a bowl and cover it with a tea towel. Leave at room tem­per­a­ture for 2 days. Trans­fer to an air­tight con­tainer and store in the fridge. This can be spread on crack­ers like cream cheese or used as the base of dips. It is also an ex­cel­lent baby food. You could also use this in­stead of the cream cheese in the car­rot tart.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.