Maori potatoes (taewa)
Brought to New Zealand by European explorers in the late 18th century, these potatoes were given traditional Maori names. Taewa remain an important crop for Maori and they grow a number of varieties which vary in colour and size but usually have purple/black skin and yellow, white or purple flesh. Maori potatoes are more readily available in summer and most suit boiling or steaming. However Te Maori, a large potato with purple skin and white flesh, suits mashing and baking. Taewa can be poor keepers so not all varieties are available commercially but may be found at farmers’ markets. They are stored like regular potatoes. For more on indigenous New Zealand ingredients and foods, see Peter Gordon's guide.