Kapamas with Taro Root and Cauliflower
Recipe by Stalo Dirri
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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
- Peel, wipe dry, and slice the taro root into rounds. Do the same with the potatoes. Cut the cauliflower into florets.
- 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.
- 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.
- 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.
- When it's not a fasting period, we often add meat, usually lamb. Serve with arugula, crushed olives, and radishes.
