Kaitunu Kai: Marnie Morgan

Marnie Morgan | Ngāti Rārua

Marnie Morgan’s connection to Wakatū is through her father, Kiwa Morgan. Kiwa, whoserved on the Wakatū board, grew up in Motueka.Marnie has a passion for kai, particularly fresh from the māra. ‘There’s nothing like picking something fresh that you have grown yourself. When it comes straight from the garden, everything, even lettuce, has its own distinctive scent.’

Her love of kai and cooking – combined with a dislike of kai going to waste – means that she is well-known for her preserving and pickling. So, when there was a bumper crop of kamokamo from Te Māra o Puanga Kairau, Marnie was on hand to create something special with it.

‘I have such happy childhood memories associated with kamokamo, as it was a favourite vegetable of my mother’s. With the first crop of kamokamo from the māra, although a lot had been distributed to local whānau and to the marae, there were still crates of it left over. When I asked the Karioi team what was going to happen to the surplus, they said they weren’t sure, so I volunteered to make my pickle. As soon as I said that, I saw a sparkle in their eyes, and I realised I’d been had!

Photo: Virginia Woolf

They had wanted me to make my pickle all along but hadn’t wanted to ask me directly.’

Before the programme was disrupted by COVID-19, Marnie was attending Karioi wānanga and helping out on the māra. ‘I’ve loved being involved in Karioi. It’s been interesting, as some of the techniques that we have learnt about, such as mounding soil around the kūmara and taewa, are similar to the techniques that my mother would tell me about when her whānau grew watermelon. I’m also keen on finding out more about maramataka and how it relates to the māra. I think it is important that the knowledge gained from Karioi is shared with our whānau whānui so that everyone can have a chance to learn how to produce their own food.’

Marnie says that kamokamo is a very versatile ingredient – you can use it as an alternative to courgette or aubergine. She shares her crunchy kamokamo pickle on the next page.

Photo: Virginia Woolf

Other ways of cooking kamokamo include:

– Slice and steam the kamokamo and eat with butter and salt.

– Stuff larger kamokamo as you would a marrow or aubergine. Use the scooped-out flesh, and combine with garlic, tomato and other vegetables. You can also add breadcrumbs or rice.

– Slice kamokamo thinly lengthwise. Make small mince balls, and then wrap the sliced kamokamo around the mince balls. Secure with a skewer, and place in a baking dish. Cover with a tomato sauce, top with grated cheese and breadcrumbs and bake in the oven.

– Grill slices of kamokamo on the barbeque. Top with a dollop of olive oil, fresh coriander, finely chopped tomato. Finish with a squeeze of lemon juice.

– Use slices of kamokamo with bechamel sauce instead of the pasta layer in a lasagna.

Photo: Virginia Woolf

Photo: Virginia Woolf

Photo: Virginia Woolf

Photo: Virginia Woolf