4 large kumara, peeled and diced 2 tablespoons horopito spice (Rhayne - Horopito Wild Seasoning) 2 shallots, peeled and diced 2 celery sticks, diced 2 teaspoons crushed garlic 1 cup Castle Rock Café Chilli, Lime & Coriander vinegar ¼ cup white wine 2 cups of vegetable stock 1 cup unsweetened yoghurt ½ cup fresh coriander roughly chopped 4 rashes of bacon cooked and sliced (optional) Salt and pepper
Place kumara on to a roasting tray and pour a little oil on them and cook in the oven at 180C until soft.
In a warm pan place a little oil. Add shallots, celery, garlic, horopito spice and cook until soft, stirring occasionally. Add vinegar and vegetable stock and bring to the boil.
Place pan ingredients and kumara into blender with yoghurt. Blend until smooth. Taste and season with salt and pepper.
this is taken from New Zealand’s Māori Centre of Research Excellence and Whakauae Research for Māori Health & Development presented the results of the 2017 project - Cultural, Ethical, Research, Legal & Scientific (CERLS) Issues of Rongoā Māori Research.
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