Kumara with Coconut Cream

About This Recipe

Kumara (sweet potato) is a staple crop across the Pacific. In the Solomon Islands it is most often boiled plain, but for celebrations it is simmered in coconut cream with a little ginger until silky and lightly glazed. The natural sweetness of the kumara is amplified by the coconut, making it a much-loved side for fish or chicken.

Ingredients

Serves 4

• 700 gkumara (sweet potato), peeled and cut into chunks
• 300 mlcoconut cream
• 1 tspfresh ginger, grated
• 1 tspbrown sugar
• 1 pinchsalt

Instructions

1. 1

   Combine

   Place kumara, coconut cream, ginger, sugar, and salt in a saucepan over medium heat.

2. 2

   Simmer

   Bring to a gentle simmer and cook uncovered for 18–20 minutes, stirring occasionally, until kumara is tender and the sauce has thickened.

3. 3

   Adjust

   Taste and add more salt or sugar as needed.

4. 4

   Serve

   Serve warm as a side dish with grilled fish or chicken.

Variations

• •

  Add a pinch of cinnamon for warmth.

• •

  Use pumpkin as a substitute.

Storage

Refrigerate up to 3 days.

Frequently Asked Questions