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Stuffed Kamo Kamo (or Marrow)


1 medium or 2 small kamo kamo (or 2 marrow)

1 cup cooked rice (about ⅓ cup uncooked)

1 medium onion, diced

150g mushrooms, diced

1 red capsicum, diced

1 sachet (12g) instant mushroom cup of soup

90g tin tuna in springwater, drained

Breadcrumbs (about 2 Tbsp)

½ cup edam cheese (35g), grated

Alternative Stuffing:

1 medium onion, diced and cooked

1 can Moroccan flavoured tomatoes

1 cup cooked rice

1 red capsicum, diced

½ cup edam cheese (35g), grated

Breadcrumbs (about 2 Tbsp)


  1. Preheat oven to 180°C.
  2. Cut kamo kamo in half lengthways. Scoop out and discard the seeds and any stringy bits, leaving a hollowed out centre.
  3. Cook the onion in a non-stick frying pan until translucent. Remove from heat.
  4. Stir through mushrooms, capsicum, cooked rice, tuna, and mushroom soup sachet.
  5. Fill each half kamo kamo with the vegetable, rice and fish mix. Sprinkle the top with breadcrumbs and cheese.
  6. Bake for 30–35 minutes.

 Tip: If you can’t find kamo kamo (or kumi kumi), use marrow instead. Kamo kamo is available in summer.

This meal can be found in the Vegetables cook book put out by The Heart Foundation in conjunction with the New Zealand Federation of Family Budgeting Services. You can download a copy here: