Kolokasi
Servings: 6 People
Ingredients
- 3 bulbs Kolokasi , about 2 kg
- 2 tablespoons tomato paste , diluted in 400 ml of warm water, or 300 ml of tomato juice
- 2 large Yellow Onions , halved and sliced as thin wedges.
- 3 cups Celery leaves , roughly chopped
- 80 ml EVOO , Extra Virgin Olive Oil
- 40 ml Lemon juice , or 50 ml bitter orange juice
- Water
- 1 ½ teaspoon Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- Peel the bulbs of kolokasi by holding it with a kitchen paper and then wiped with kitchen paper.
- With a use of a strong knife you start from the top of the bulb by placing the knife in the side of the bulb and twisting it to crack/snap it into small chunks the size of a chestnut.
- Place a large pot on medium heat and pour the oil. Wait for a minute to heat up and add the onions. Sauté for 4 minutes and then add the kolokasi, the celery leaves and the diluted tomato paste. Cook for 5 minutes and then add water just enough to cover the kolokasi. Bring to a boil and for about 1 hour and until well softened.
- Pour the lemon juice, season with the salt and pepper and cook for further 10 minute and until the water is absorbed and the kolokasi is soft.
- Serve either warm or even cold.