Kolokasi – Taro Root Stew
- 1 medium taro root / Kolokasi
- 1 onion, roughly chopped
- 2 carrots, sliced, then half-mooned
- 1 celery (Or leek)
- 1 healthy handful parsley, with stems, chopped
- 3/4 tsp. cinnamon
- 1 tsp. dried oregano
- 1 tin organic chopped tomatoes
- generous amount of salt (and pepper)
- 3 1/2 tbsp. quality extra virgin olive oil
- Prepare your Taro aka. Kolokasi by peeling the outer dirty skin off with a pairing knife. DO NOT wash with water once peeled, just wipe down with a cloth.
- Holding the root in one hand with a cloth and a knife in the other, you are going to break this into pieces. Kolokasi should never be sliced as it will not become soft during cooking. DO NOT cut it by slicing through it. Insert your knife about one third of the way down the root and then as if you want to bend your knife, break off pieces. You will know you've done it right when you see the side of the broken off bit looks all snowy and rough. Allow it to break into random-sized pieces
- Heat 2tbsp olive oil in a deep large pan. When hot, add in all the vegetables except from the parsley and Taro root pieces. Stir fry for 2-3 minutes
- Reduce heat to medium and keep stir frying for another 5 minutes
- Add in your cinnamon, dried oregano and parsley (stalks too!). Stir fry until fragrant, about 2 minutes.
- Now add in your Taro root with 3tbsp of olive oil. Stir fry, taking whats on the bottom of the pan with you, so that the Taro pieces are all shiny and coated in oil and the vegetables. Allow this to saute for 5 more minutes, stirring every so often
- Add in your tin of chopped tomatoes. Fill your empty tomato tin completely with water and throw this in too, along with another 3tbsp of water. Add generous salt and pepper.
- Allow this to come to the boil and when it does, cover with a lid, reduce heat so that it is simmering. Allow this to simmer on lowest heat with the lid on for 40 minutes.
- Then, remove the lid and allow it to continue to simmer for 15-20 minutes more. When times up, turn off the heat, return the lid and allow it to sit for 15 minutes before eating.