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To make an extraordinary Taro_root_stew, here are the components required:
- Prepare 1 kg of Taro roots.
- Use 300 g of cubed stew meat - lamb.
- Take 8 cloves of mashed garlic.
- You need 3 tablespoons of cilantro- chopped.
- Get 1 tablespoon of ghee.
- Provide 1 tablespoon of salt.
After readying the materials, next you are ready to prepare your appetizing Taro_root_stew by following the procedures on this section:
- Peel the taro root, cut into cubes as desired, then clean by wiping with a clean peace of cloth.
- In a saucepan, add the ghee & sauté the meat chunks until golden brown.
- Next add garlic and cilantro and stir until aromatic then add the taro root & stir gently untill combined.
- Cover with water and bring to a boil, simmer on low heat for 30 mins or untill the taro root is soft when poked with a fork.
- Serve taro root stew next to vermicelli rice.
- By: Zoubayda Ghumrawi.
Chamagadda is a favorite in our home. So, it is called 'Chamagadda' or 'Chamadumpa' in Telugu, 'Arbi' in Hindi and 'Taro Root' in other parts of the world. It is basically a starchy root veggie similar to potato by looks and texture inside. Kolokassi is a root vegetable also known as wild taro, dasheen, elephant ears or Colocasia esculenta, usually cooked with meat and goes well with pork but also chicken and beef. Apart from Cyprus, this root can also be found in Greece but only on the island of Ikaria, in Egypt but also in Hawaii and Tahiti and in other parts of the world.
Recipe : Taro_root_stew
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