Ingredients

• 1 onion, peeled and diced
• 1 teaspoon minced garlic
• 2 teaspoon minced ginger
• 2 red chillies, sliced
• 2 tablespoons oil
• 1 teaspoon grated fresh nutmeg
• ½ teaspoon ground allspice
• 750 grams orange kumara, peeled and cut into 1.5cm dice
• 1 litre chicken stock
• 2 tablespoons dark rum
• 1 red pepper, finely diced
• 4 large leaves silverbeet, well washed and thinly sliced
• 1 tablespoon chopped fresh thyme

Method

1. Heat the oil in a large saucepan and cook the onion, garlic, ginger and chillies for 2 minutes until just fragrant. Add the nutmeg and allspice and toss quickly.
2. Add the kumara and chicken stock and simmer gently for 15 minutes or until the kumara is almost cooked.
3. Add the rum, peppers, silverbeet and thyme and cook a further 5 minutes until the silverbeet wilts. Season with salt and pepper.
4. Serve in large bowls garnished with fresh thyme and accompanied with bread.