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Egyptian Style Colocasia (Tora or Kolkas)


Henry
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Colocasia, also known as taro, is a root-like vegetable that has the texture of well-done potatoes:  creamy and smooth!  It’s also featured in some other ethnic Asian food.

 

 

HOW DO EGYPTIANS EAT IT?
Egyptians like to have colocasia as a stew over rice or with bread.  Usually, swiss chard is added, imparting a dark green color to the dish and adding lots of calcium.  We can find it both fresh and frozen here in Cairo, but I usually go with the frozen version, as you can see in the recipe below.
 
 
Ingredients:
(for the stew)
1 bag of frozen colocasia (tora)
2 medium tomatoes, chopped
1 onion, chopped
2 vegetable bouillon cubes
1 liter of water
 
(for the greens)
1 tablespoon of oil
1 teaspoon salt
1 teaspoon coriander
4-5 garlic cloves, minced
1 packet of chard (usually included in the bag of frozen colocasia)
 
Instructions:
 
1. Pour the frozen colocasia into the pot and keep the chard aside.
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2. Add the tomatoes, onion, bouillon cubes and water to the pot.
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3. Bring to a boil. Cover and simmer for about 20 minutes. Stir occasionally.
4. In a separate shallow pan or skillet, heat the oil.
5. Add the garlic, salt, coriander and chard. Stir fry for 3 minutes or until garlic is tender and slightly golden.
 
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6. Add the greens to the vegetable stew.
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7. Simmer another 5-10 minutes.
8. Serve over rice or with baladi (pita) bread.
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Nutritional Information per serving:
 
Calories: 152; Fat: 1g; Cholesterol: 0g; Carbohydrates: 34g; Fiber: 6g; Protein: 3g
 
 
Adapted from : 
 
http://alfhana.wordpress.com/
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Taro is also a staple in the diet of people who live in Melanesia (South Pacific island nations) ... it is available fresh here in our supermarkets, but I think perhaps not in the southern parts of Australia.  Thanks for the recipe Henry :)

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