Kumu Salad (Kumu Salat)
The Quirky Foodster Team
Ingredients
- Leafy greens (aibika, pumpkin tips or spinach), chopped — 500 g (1 lb 2 oz)
- Coconut cream — 120 ml (4 fl oz)
- Lime juice — 1 tbsp
- Salt — to taste
Method
- Blanch the greens in boiling water for 2–3 minutes until just tender; drain well.
- Combine the blanched greens with the coconut cream and lime juice in a bowl.
- Season with salt and toss well.
- Serve warm or at room temperature.
Introduction: Lightly blanched greens tossed with coconut cream and a touch of lime, a distinctly Papua New Guinean side dish.
Cultural Background: Kumu, a general term for cooked green vegetables in Papua New Guinea, is a fundamental part of the everyday diet, this simple coconut-dressed version reflecting the country's love of pairing greens with coconut.
Tips: Blanch the greens only briefly, as they should retain some texture and colour. Drain the greens thoroughly before dressing to avoid a watery result.
Variations: Add a chopped chilli for extra heat. Use a mix of different greens for variety.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: Best served warm or at room temperature; not typically reheated once dressed.
FAQs:
Q: What is kumu?
A: A general Papua New Guinean term for cooked leafy green vegetables, a fundamental part of the everyday diet.
Q: Can pumpkin tips be used?
A: Yes, the young leaves and tips of the pumpkin vine are commonly used as greens in Papua New Guinea.
- Leafy greens (aibika, pumpkin tips or spinach), chopped — 500 g (1 lb 2 oz)
- Coconut cream — 120 ml (4 fl oz)
- Lime juice — 1 tbsp
- Salt — to taste
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