Pork and kumera crock-pot stew 

Deb March 31, 2006
  • 600g pork fillet, cubed
  • 2-3 large red kumera (note, must be red kumera, the other varieties have the wrong flavour. Try sweet potatoes, outside NZ)
  • at least 4-8 cloves garlic, left whole (more if you love garlic)
  • 1 heaped tsp sea salt
  • 2 tsp dried sage (or 2 Tbs fresh sage, chopped)
  • puha (optional)

Make the stew in the same way as the Irish stew, using just enough water to cover, but exclude for the puha. Add that about an hour before serving. Thicken with arrowroot, if you want gravy, or just drink the stock as soup, after eating the stew.