Egyptian Kolkas - Taro Root Stew

4.87 from 15 votes

One of my favorite dishes is Egyptian taro root stew in garlic cilantro sauce. This taro recipe is also known as kolkas in Egypt.

Servings:

Taro. Cut the outside layer of the taro root off like you would a pineapple. Slice the root into 1" (2.5 cm) cubes. Boil the taro root in broth covered for about 15 to 20 minutes while preparing the garlic cilantro sauce. Each taro root is different, so they may differ in cooking time. The taro is done when its color is all white and you can cut into it easily (like slicing a cooked potato).
Cilantro garlic sauce. In a large nonstick frying pan on medium heat, add the ghee. Once the ghee has melted, add the whole cloves of garlic and cover with a lid. Cook for around 8 to 10 minutes, flipping the garlic halfway. Once the garlic is soft enough to mash with a fork, mash the garlic in the pan with a fork. Add the chopped swiss chard and cilantro leaves. Add the salt. Cover with a lid and cook for 5 minutes.
Add the garlic, swiss chard, and cilantro mixture to a food processor. Blend on high.
Pour the blended garlic cilantro sauce into the taro and broth mixture. Continue to cook on high heat for about 5 minutes so that the flavors infuse. Serve with rice and a squeeze of lime.

Taro might be hard to find, so white potatoes, yucca, or parsnips can be substituted.
Taro root can be peeled, cut into chunks, and frozen for up to 4 months in an airtight bag.
The garlic cilantro sauce can be made in bulk and frozen.
The nutrition facts do not include rice.
Ingredient Notes:
- Taro root: The main ingredient for this recipe is taro root. I recommend buying taro root fresh when you can find it. I really like this dish a lot, so I buy taro root in bulk when it is available. To freeze taro root, peel and chop it into 1" (2.5 cm) squares. If you are unable to find fresh taro root, you can substitute frozen taro root.
- Broth: My favorite broth for this recipe is homemade duck broth. Chicken broth and vegetable broth are suitable options as well.
- Ghee: I highly recommend using ghee to get the right flavor, however it's not the end of the world if you use butter or olive oil. Just make sure that you don't burn the butter or olive oil in too hot of a pan.
Freezer storage instructions: Store this taro stew in the freezer in two parts: the cubed taro root and the green sauce. To make kolkas from frozen taro and frozen cilantro sauce, add the frozen taro to some chicken or duck broth. Boil for 20 minutes or until the taro root has cooked. Add the defrosted green sauce to the taro and broth mixture. Boil on high for another 5 minutes.