About Me

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Back in the 80s, I wrote a book called "Voyaging on a Small Income", which was published and sold astonishingly well. It’s become almost a “classic” and is probably why you’ve found this site! I’ve been living aboard and sailing since the 70s. Nine different boats have been home, sometimes for several months, sometimes for many years. I love the way of life, the small footprint and being close to Nature. I’m a great fan of junk rig and having extensive experience with both gaff and bermudian rig, I wouldn’t have any other sail on my boat. It’s ideal as a voyaging rig, but also perfect for the coastal sailing that I now do. I’d rather stay in New Zealand, not having to keep saying goodbye to friends, than go voyaging, these days. Between 2015 and 2021, I built the 26ft "FanShi", the boat I now call home. For the last 45 years or so, my diet of choice has been vegetarian and is now almost vegan. I love cooking and particularly enjoy having only myself to please. I am combining all these interests (apart, perhaps, from junk rig!) in this blog. I hope you enjoy it. I also have other blogs: www.anniehill.blogspot.com and http://fanshiwanderingandwondering.wordpress.com
Showing posts with label Sweet potato. Show all posts
Showing posts with label Sweet potato. Show all posts

06 June 2023

Sweet potato/kumara soup

This is a pretty soup, with a West Indian feel to it.  I prefer to make it with orange or yellow sweet potato or kumara.

Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.
 
Serves 2 for a main course, 4 for a starter 
 
Ingredients 
 
2 large or 1 very large sweet potato/kumara
1 onion
2 tbsp olive oil
2 red peppers
1 litre water
2 tbsp cream of coconut
salt and pepper
lime or lemon juice
Method:
  • Peel and dice the sweet potatoes, dice the onion.
  • Heat the oil in a pressure cooker and cook the kumara and onion over a medium heat, for about 10 minutes.
  • Heat the peppers over a flame until the skins bubble and then peel them. Chop them and add the to the other vegetables and mix well.
  • Add the water, bring to the boil and pressure cook for 10 minutes. When the pressure has reduced, mash with a potato masher or stick blender, until the vegetables are reduced to a purée.
  • Return to the heat and stir in the cream of coconut. Season with salt and pepper. Taste and add lime or lemon juice.
 Variation:
  • Add some chilli if you want a spicier soup.