Kolkas
(Egyptian Taro Root & Greens Stew)
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4 cups chopped taro root
1 tbsp olive oil 1 white onion, peeled and chopped
4 cloves garlic, peeled and minced
1 tbsp olive oil 1 head kale, roughly chopped (hard stems removed)
1 bunch fresh cilantro leaves 2 cups vegetable bouillon The juice of one lime
4 cups vegetable bouillon 1 block extra-firm tofu, diced 1 tsp coriander 1/2 tsp cinnamon 1/2 tsp cardamom 1/4 tsp cloves 1/4 tsp allspice 2 bay leaves
1/2 tsp sea salt 1/4 tsp black pepper
Place chopped taro root in a large bowl. Cover with water and set aside.
Heat 1 tbsp olive oil in large saucepan over low heat. Sauté onion for several minutes. Add garlic and sauté for another 2 minutes. Add 1 more tbsp of olive oil then stir in kale. Cook for several more minutes, stirring frequently. Remove from heat.
Place sautéed veggies along with the cilantro, lime juice and 2 cups vegetable bouillon in a high-speed blender. Blend until smooth. Transfer back to saucepan.
Drain and rinse chopped taro. Add to saucepan. Stir in the; additional 4 cups bouillon, tofu, coriander, cinnamon, cardamom, cloves, allspice, and bay leaves. Turn heat to high. Bring stew to a boil then reduce to low heat and simmer for 10 minutes, stirring occasionally. Remove from heat. Pluck out the bay leaves and add salt and pepper.
Ladle into bowls and serve as a soup or over rice.
