Ingredients with Measurements:
- 500g of kānga pirau (fermented corn)
- 2 medium-sized kumara (sweet potatoes), peeled and diced
- 1 red capsicum (bell pepper), diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of cumin
- Salt and pepper to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
Step-by-step instructions:
1. Rinse the kānga pirau under cold water and drain.
2. In a large pot, heat the olive oil over medium heat.
3. Add the onion and garlic and sauté until fragrant and translucent.
4. Add the diced kumara and capsicum and stir to combine.
5. Add the smoked paprika, cumin, salt, and pepper and stir to coat the vegetables.
6. Add the kānga pirau and enough water to cover the vegetables.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes or until the kumara is tender.
8. Serve hot with fresh coriander leaves as garnish.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 248
Fat: 7g
Carbohydrates: 44g
Protein: 6g
Fiber: 7g
Sodium: 215mg
Substitutions for ingredients:
- Instead of kānga pirau, you can use canned hominy or corn kernels.
- Instead of kumara, you can use regular potatoes or butternut squash.
- Instead of red capsicum, you can use green or yellow capsicum.
Variations:
- Add diced tomatoes or tomato paste for a richer flavor.
- Add diced chorizo or bacon for a meaty version.
- Add coconut milk for a creamier texture.
Tips and tricks:
- Rinse the kānga pirau well to remove any excess salt and fermentation flavor.
- Dice the kumara and capsicum into similar sizes for even cooking.
- Adjust the seasoning to your taste preference.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the leftovers in a pot over medium heat until heated through.
Presentation ideas:
Serve the Kānga Pirau with Kumara and Capsicum in a bowl with fresh coriander leaves on top.
Garnishes:
Fresh coriander leaves.
Pairings:
- Serve with steamed rice or quinoa.
- Pair with a side salad of mixed greens and tomatoes.
Suggested side dishes:
- Steamed rice or quinoa.
- Side salad of mixed greens and tomatoes.
Troubleshooting advice:
- If the kumara is not tender after 30-40 minutes, add more water and let it simmer for another 10-15 minutes.
Food safety advice:
- Rinse the kānga pirau well to remove any excess salt and fermentation flavor.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Food history:
Kānga Pirau is a traditional Māori dish made from fermented corn.
Flavor profiles:
This dish has a smoky and slightly sour flavor from the kānga pirau, with a sweet and earthy taste from the kumara and capsicum.
Serving suggestions:
Serve this dish as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: New Zealand