publication

Taro Stew

Photo Credit: @Yakamoz Yakut | www.yakamozyakut.com.tr

by Dr. Saadet TUĞRUL AY, BFN Turkey

Preparation

Peel the taro and wipe it clean with a cloth (as you would do with a peeled potato). Cut the taro into small pieces. Put oil and the meat in a pot and roast. Stir in tomato paste, and after the meat is roasting add water. When the meat is somewhat cooked, add the taro, lemon juice, black pepper, salt and cook on a low heat. Serve hot.

Note: Do not wash the taro. Substances released while washing will have adverse effects on the cooking process.

05/12/2016
Savoury
Journal/Series: 400g of small cubed meat (chicken or beef)
1 kg of taro
2 onions, finely chopped
5 tbsps of olive oil
1 tbsps of tomato paste
4 glasses of water
Salt
Black pepper
Lemon

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