Taro stew or Colcas recipe (Veg and non Veg) .
Egyptian cuisine is rich in different and unique stew dishes. For example, Okra stew, Jute plant stew, Green peas stew, String beans, kidney beans stew and others. That is in fact Egyptian cuisine depends mainly on vegetables and legumes due to variety of vegetables grown besides the Nile.
Taro stew is a mouthwatering amazing stew. It is soft and light in comparison to beans. Another amazing thing about taro stew, that is can be prepared with water. So it can fit vegetarian diet.
There are two types of preparing Taro stew in Egyptian cuisine; one with tomato sauce and other with coriander. In this blog, I am giving you Taro stew with tomato sauce recipe. It is one of my favorite stews at all. Let's try it;
Ingredients:
• 500 gm taro. • 2 cup broth or water for Veg (both salted and seasoned with ginger, cumin, black pepper and allspice). • 5 tomatoes. • ½ bell red pepper. • 1/3 chili pepper. • 1 chopped small onion. • 2 cloves garlic, peeled and minced. • ½ teaspoon salt. • Pinch of black pepper. • Vegetable oil.
Preparation:
• Remove the taro’s cover by knife then cut it into small cubes with drying continuously with kitchen towel. • Mix tomato, red pepper and chili pepper in the mixer to make the tomato puree. • In a deep pan, add vegetable oil over medium high heat. When oil is hot, add chopped onion and cook until it is yellow in color. • Add the minced garlic. When you feel the garlic smell, pour the tomato puree then stir and cook for 2 min or until it thickens. • In another deep pan, add chopped taro to seasoned broth or water then cook for 5 min over low heat. • Pour the tomato sauce over cooked taro, then add salt and pepper and cook for 1 min over low heat. It is served with rice.
I hope that you will enjoy this amazing recipe!
