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Kumara is one of the main food groups in the traditional Hangi and staple diet of Maori and was brought into New Zealand by Maori thousands of years ago, although it was much smaller than the cousin (Imported from the US) that is eaten today.

Kumara is naturally sweet in flavour and is available in a variety of colours (red, yellow and golden) tastes and textures. Kumara is contains Vitamin A & C, potassium, fibre and a variety of other nutrients. Kumara eaten with the skin left on is much more healthier containing healing properties from certain cancers.

Kumara is such a versatile vegetable in that it can accompany meals as a side dish, or become the main meal itself. It can be boiled, baked, fried, mashed, cooked in a hangi, added into mouth-watering salads and pasta bakes as well as eaten raw. Their really are no limits but to the imagination of the mind in how to use the Kumara. Outside of New Zealand Kumara is more commonly known as the sweet potato.




  1. •Preheat oven to 180c and grease oven dish
  2. •Boil kumara, rewa & pumpkin until 1/2 cooked.
  3. •Drain excess water and add a dollop of butter and place into greased over dish, set aside.
  4. •In a pot heat oil or butter and add onion till almost cooked, then add seasoning and bacon and cook through
  5. •Mix cream, milk, eggs & tomatoes into bacon mix and pour over 1/2 cooked vegetables stirring together gently.
  6. •Sprinkle grated cheese over mix and lightly sprinkle breadcrumbs on top of grated cheese.
  7. •Bake in oven for 35-50minutes or until vegetables are tender.
  8. •Optional to place under a grill to brown cheese on top.
  9. Serve as an accompaniment to any mail meal and/or perfect for parties & picnics.
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