Egyptian Kolkas - Taro Root Stew

Method7 steps · about 30 min

1. 1

   Step 1: Peel the taro root (4 cups) and cut it into 1-inch (2.5 cm) cubes, measuring 4 cups of cubes. Put the taro and 6 cups ready chicken broth in a pot, cover and bring to a boil. Maintain a covered, steady boil for about 15–20 minutes, checking from 15 minutes. Continue if necessary until every cube is fully tender and can be pierced easily like a cooked potato. Prepare the garlic-green sauce in steps 2–5 while the taro cooks.

   Boil the taro until fully tender · 15 minUses 4 cups peeled taro root cut into 1-inch (2.5 cm) cubes · 6 cups ready chicken broth

2. 2

   Step 2: Have the 10 peeled garlic cloves, chopped Swiss chard and packed cilantro leaves ready. Melt the 1 tablespoon ghee in a large nonstick pan over medium heat. Add the whole garlic cloves, cover and cook for about 4 minutes, keeping the heat gentle enough to avoid burning.

   First half of the covered garlic cook · 4 minUses 10 garlic cloves, peeled and left whole · 1 tbsp ghee

3. 3

   Step 3: Turn the garlic in the ghee from step 2. Cover again and continue for about 4–6 minutes, checking after 4 minutes, until the cloves are soft enough to mash easily with a fork. Mash the garlic in the same pan.

   Finish the covered garlic cook · 4 minUses Partly cooked garlic and ghee in the pan

4. 4

   Step 4: Add the 4 cups chopped Swiss chard and 1 packed cup cilantro leaves to the mashed garlic and ghee from step 3. Add salt to taste, considering the salt in the chicken broth. Cover and cook over medium heat for about 5 minutes, until the greens have wilted and cooked down.

   Cook down the garlic and greens · 5 minUses Mashed cooked garlic and ghee · 4 cups roughly chopped Swiss chard · 1 cup cilantro leaves (packed down) · salt to taste (depends on the salt level of the broth)

5. 5

   Step 5: Transfer the cooked garlic, ghee, Swiss chard and cilantro mixture from step 4 to a food processor. Blend on high into a green sauce.

   Uses Cooked garlic, ghee and greens

6. 6

   Step 6: Once the taro from step 1 is fully tender, pour the blended green sauce from step 5 into its pot of taro and broth. Bring back to a boil and cook on high heat for about 5 minutes so the flavours combine.

   Boil the taro and green sauce together · 5 minUses Fully cooked taro and chicken broth · Blended garlic-green sauce

7. 7

   Step 7: Serve the finished taro and green sauce from step 6 in 4 portions, with ready plain rice and a squeeze of lime if desired.

   Uses Finished kolkas taro stew · Ready plain rice, optional, for serving · Lime, optional, for a squeeze of juice when serving