Cajun Kumera Soup
2 tablespoons vegetable oil
8 bacon rashers, rind removed and chopped
2 large onions, sliced
1 tablespoon Cajun seasoning
1/2 teaspoon fennel seeds
4 garlic cloves, crushed
1 1/kg kumera, peeled and diced
6 cups chicken stock
1 x 300g can red kidney beans, drained and rinsed
Sour cream, for serving
1. Heat oil in a non-stick pan. Cook bacon and onion over a medium heat, until onion softens and is light golden brown. Add Cajun seasoning, fennel seeds and garlic, cook for 1 minute.
2. Place kumera into the removable crockery bowl. Add bacon mixture and stock. Cover with lid and cook on Low 6-8 hours or High 4 hours.
3. Stir the soup at 1 hour before the end of cooking to mash the kumera. Stir in the kidney beans. Replace the lid and continue cooking.
4. Ladle soup into serving bowls and top each serve with sour cream if desired.