Kolokasi (Taro Root) with Wine and Coriander - Recipe
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Kolokasi (Taro Root) with Wine and Coriander — continued
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Kolokasi (Taro Root) with Wine and Coriander
INGREDIENTS
• 1 Kilo of Kolokasi (Taro root) or Yierermasin (a local variety)
• 2 Cups of sunflower oil
• 1 Cup of dry white wine
• 2 Tablespoons of crushed coriander
• 1 Teaspoon of salt
METHOD
1. Rinse the Kolokasi well and carefully remove any purple spots. Lightly pound it with a kitchen mallet to 'crack' it, or score it with a knife. Pour the oil into a pot and once it heats up, add the Yierermasin.
2. Fry over medium heat for 15 minutes. Lower the heat and continue frying for another 15 minutes. Increase the heat and fry for another 10 minutes. Be careful, if the Yierermasin you find is small in size, the cooking times will change.
Drain the oil from the pot and add the wine.
3. Sprinkle with the coriander and salt. Shake the pot and simmer until the alcohol evaporates.
