Sweet potato is readily available at the local supermarkets, and at the Adelaide Central Market, but this is the first time I have seen kūmara, the New Zealand sweet potato. It has a denser and more fibrous flesh than other sweet potatoes, and, I think, a much nicer flavour. But that’s almost certainly just because it’s the taste I grew up with.
Because it’s the taste I grew up with, I have been missing it. So I was thrilled to get these kūmara. A local farmer is growing them. I’ll be keeping an eye out for them in the Central Markets down town, but if they don’t turn up there, I’ll be making regular trips up to Lobethal to get them.
The tubers Mr Strange Land brought back for me had a deeply purple skin. They were slightly woodier than kūmara at home, and the flesh was whiter. The flavour wasn’t quite as caramelly, but it was still good. I peeled them and chopped them into chunks, then tossed them in olive oil in an oven tray. As usual, I had been heating the oil in the tray in the oven while I prepared the kūmara, so it was hot when I put them in. I baked them at about 180 degrees for close to an hour, a little longer than I would have done at home in New Zealand. When they were done, the outside was firm and a bit chewy, and sweet, and the inside was soft and smooth, and sweet.
They tasted delicious.