Puha Pakora (Johanna Knox, Wild Concoctions)
1 cup chana (chickpea) flour
Whisk dry ingredients together. Add greens and grated onion. Mix
to a very thick batter. If necessary, add water to moisten slightly
- but only slightly! The dryer this batter is, the better. You should
only need a few drops of water, if any. Heat 1 cm oil in pan, on
medium-high. Dollop in small spoonfuls of batter, or mold small patties
in your hands and drop in. (Keep hands wet if doing it that way.)
If using bitter greens ...
Puha and Sesame Salad (from Wild Health)
1 large bunch of leafy greens such as puha or spinach
Put a pot about 1/2 full of water on the stove. Bring to a boil. Meanwhile, wash and drain the greens. Cut into 2-3 cm lengths. Drop greens into the boiling water and blanch briefly - most greens will need less than a minute. Drain immediately. Leave for several minutes to allow excess water to drain, but do not squeeze dry. In a large bowl mix greens, ground sesame seeds and soy sauce. Check seasoning and adjust if necessary.
Puha and Kumara Soup (NZ’s favourite recipes)
2 large kumara
Melt the butter in a large pot on a low heat. Chop the onion coarsely and and add to the pot. Peel the kumara, chop into cubes and add to the pot. Add the pinch of nutmeg. Cook on medium heat, stirring occasionally, for about 10 minutes or until the kumara begins to soften. Meanwhile, wash the puha in a couple of changes of water. Pick off the leaves and discard the stalks (they're stringy). Coarsely chop the leaves.
Add the stock or water to the pot. Bring it to the boil. Lower the heat and simmer until the kumara and onion are quite soft (at least 15 minutes). Put the mixture through a blender until smooth, and return it to the pot. Add the chopped puha. Add salt and pepper to taste. Stir. Serve garnished with chopped parsley. Serves 4.
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