The Kumara has a long history of cultivation in New Zealand. Brought here by the early Maori settlers over one thousand years ago from Pacific Islands.

Ingredients: -
3 kumara’s,
2 Tbsp olive oil,
Salt, to taste,
Dipping sauce: -
½ cup mayonnaise,
2 Tbsp chili sauce,
½ tsp smoked paprika,
Add everything into a mixing bowl and whisk together until combined.
Pour into a serving dish and put to the side
METHOD: -
Rub the kumara’s to remove any dirt, cut them into thin sticks of the same size, no thicker than a quarter of an inch.
Then place them in a large bowl and cover with cold water.
Let them sit in the cold water for an hour. Change the water twice to remove any excess starch.
Preheat the oven to 210°C.
Drain the kumara sticks and dry them completely in a clean cloth.
Transfer the kumara sticks to a large baking dish and coat them by hand with olive oil.
Make sure the kumara sticks are evenly distributed on the baking paper in a single layer, without overlapping.
Cook in the center of the oven for about 40 mins, turning them halfway through cooking to ensure that all sides are cooked evenly.
Once the kumara fries are cooked, turn off the oven and leave them inside for another 5 to 10 mins.
Season with salt and serve hot with your dipping sauce and add a bowl of sour cream and tomato sauce for the kids. Happy Matariki children.