• Rose

Kamo Kamo with baked beans

Now this was a recipe created on a hungry thought. I had a kamokamo that I kept meaning to use and seemed to be putting off. I always try and keep a can of organic baked beans and a can of tuna in the pantry for the times I need a quick dinner. I couldn't have known the beans were going to be so perfect for a kamo kamo. Not only was this a simple dinner to make after coming home from the beach but it was really delicious and I would absolutely make it again. If you don't have kamo kamo you could always use a marrow or even a few zucchini.


Serves 2

Prep: 10 minutes

Cook : 40 minutes



1 kamo kamo (medium/large size)

1 can of organic baked beans in tomato sauce

2 spring onions

2 jalapenos

¼ c grated cheese

I had my half as is and thought it was plenty filling, Goran had a serving of pasta with his.

fresh parsley (or any herbs) for serving

feel free to get creative with the fillings, I went with what I had on hand and was quick to chop up.


Preheat the oven to 190 º C.

Carefully cut the Kamo kamo and scoop out the seeds. Place cut side up on a baking dish. Use a fork to poke a few holes in the flesh , without poking all the way through. Divide the can of beans between to two halves and sprinkle with spring onions, jalapeño and cheese. Place in the oven and bake until a fork pierces the kamo kamo easily.

Serve with fresh parsley or basil.

Enjoy. With the size of kamo kamo we used the skin was quite tough so we didn't eat it. But if you use a smaller size the skin can be edible.


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