Kapamas with Taro Root and Cauliflower — continued
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Kapamas with Taro Root and Cauliflower
Recipe by Stalo Dirri
INGREDIENTS
• 1 taro root (kolokasi)
• 3 potatoes
• 1 medium cauliflower
• 1 bottle (750ml) semi-sweet red wine
• Olive oil
• Cumin (artysia)
• 1 cinnamon stick
• 1 tablespoon tomato paste
• 1 cup water
METHOD
1. Peel, wipe dry, and slice the taro root into rounds. Do the same with the potatoes. Cut the cauliflower into florets.
2. Put everything together in a large basin and pour the wine over them, almost enough to cover them. Let them soak in the wine for at least half an hour.
3. Next, pour olive oil into a large frying pan and start sautéing them until they soften slightly (wilt). Transfer them to a baking dish, pour in some of the wine, a little olive oil, and add the cinnamon and cumin (to taste). Add salt and dissolve one tablespoon of tomato paste in a glass of water.
4. Cover the baking dish with parchment paper and then with aluminum foil. Bake in the oven at 200 degrees Celsius for about 1 hour until tender but not mushy.
5. When it's not a fasting period, we often add meat, usually lamb. Serve with arugula, crushed olives, and radishes.
