Egyptian Taro Root (Kolkas)

Kolkas is an Egyptian taro root stew made from garlicky cilantro green sauce, taro root, and broth.

Slice off the outer skin of the taro root. Cut the taro root into 1" cubes.

Wash and chop the cilantro and swiss chard. Peel the garlic cloves. Make the homemade broth.

Fry the garlic cloves in ghee using a nonstick frying pan.

Once the garlic turns brown, flip so that all sides gets evenly fried.

Mash the garlic cloves with a fork.

Add the chopped cilantro and swiss chard. Cover until completely wilted.

Add some salt and pepper.

Blend the swiss chard and garlic in a food processor.

A thick green sauce will form. Set aside.

Boil the taro root in the broth until tender (about 10 to 15 minutes).

Pour the cilantro garlic green sauce into the broth and taro root.

Serve with rice.