Lenten Taro Root Stew (Kolokasi)
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INGREDIENTS
- 1 kg taro root (kolokasi)
- 2 large potatoes, about 500-600g
- 1/3 cup olive oil
- 1 large dry onion, finely chopped
- 1 1/2 cups celery, finely chopped
- 1 package (70g) tomato paste
- 1 vegetable stock cube
- 2 1/2 cups hot water
- 2 teaspoons salt
- 1 pinch pepper
- 1 large lemon, juice
METHOD
- Using a soft brush, remove any dirt from the taro root. Then, peel it and pat it dry with a towel (do not wash it, or it will get slimy!).
- Insert the knife into the root and break it into small pieces (we 'snap' it, so to speak). The secret is to break it, not cut it. In a pot, add the olive oil and sauté the onion for 4 minutes.
- Next, add the taro root, the potatoes, and continue sautéing for another 4-5 minutes. Stir occasionally. Add the celery and the tomato paste. Stir the paste on the bottom of the pot so it releases its aromas.
- Add the stock cube and pour in the water. Cover the pot, lower the heat, and boil for 25 minutes. Occasionally shake the pot (do not stir).
- After 25 minutes, open the pot, add the salt, pepper, and pour in the lemon juice. Boil for another 5-10 minutes until the sauce thickens.
