Egyptian Style Colocasia (Tora or Kolkas)

[Henry]

 

 

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.

 

 

2. Add the tomatoes, onion, bouillon cubes and water to the pot.

 

 

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.

 

 

6. Add the greens to the vegetable stew.

 

7. Simmer another 5-10 minutes.

8. Serve over rice or with baladi (pita) bread.

 

Nutritional Information per serving:

 

Calories: 152; Fat: 1g; Cholesterol: 0g; Carbohydrates: 34g; Fiber: 6g; Protein: 3g

 

 

Adapted from : 

 

http://alfhana.wordpress.com/

[Koach]

That looks good Henry. Thanks for the recipe

[Nan]

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