Kinaki (Island Root Vegetables) is a traditional Cook Islands recipe for a classic accompaniment or snack of local root vegetables that are cut into batons, par-boiled and then deep fried to finish. The full recipe is presented here and I hope you enjoy this classic Cook Islands version of: Island Root Vegetables (Kinaki).
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The main vegetables grown in the Cook Islands are taro, kumara (sweet potato) and maniota (arrowroot)! These are common sides to many savoury dishes, available on restaurant menus and at any buffet. While boiled kinaki is as 'Ok' as any boiled vegetables, they are best served fried with a bit of salt!
Ingredients:
500g taro, peeled and cut into batons
500g kumara (white sweet potatoes), peeled and cut into batons
500g maniota (arrowroot), peeled and cut into batons
salt, to taste
Method:
Bring a large pan of salted water to a boil. Add the root vegetable pieces and parboil for 15 minutes. Drain in a colander and set aside.
In the meantime, heat oil in a wok, deep pan or deep fryer to 180°C. Once the oil is hot use to deep fry the parboiled root vegetables (in batches if needed) for about 10 minutes, or until golden brown.
Drain on kitchen paper as you cook the next batch.
Serve the fried root vegetables sprinkled with salt.
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