Kina and Kūmara Chowder (Kai Moana Kīnaki)
Kai Moana Kīnaki, or Kina and Kūmara Chowder, is a delicious and hearty chowder that combines the flavors of the sea with the sweetness of kūmara (sweet potato). This traditional New Zealand dish is perfect for a cozy meal on a chilly evening.
Ingredients
- 500g kina (sea urchin)
- 2 large kūmara (sweet potatoes), diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fish or vegetable stock
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the diced kūmara to the pot and cook for 5 minutes, stirring occasionally.
- Pour in the fish or vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, or until the kūmara is tender.
- While the chowder is simmering, carefully open the kina and remove the roe (edible part) from each one.
- Once the kūmara is tender, use a potato masher or immersion blender to partially blend the soup, leaving some chunks for texture.
- Add the coconut milk and kina roe to the pot, and simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Remove from heat and let the chowder rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 18g
- Carbohydrates
- 45g
- Fat
- 12g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Potato masher or immersion blender
Serving suggestions
Serve the Kai Moana Kīnaki chowder with crusty bread or a side salad for a complete meal.
Tips & tricks
For a richer flavor, you can add a splash of white wine or a sprinkle of fresh herbs such as parsley or chives before serving.
Cost
$25