- 1 kg taro roots – kol-kas-ia
- 4 cups chicken broth – ma-gee fe-rakh
- 1 tbsp lemon juice – a-seer la-moon
- 1 tbsp ghee or margarine – zeb-da or sam-na
- ½ bunch coriander, chopped – koz-ba-ra
- ½ bunch dill, chopped – sah-bat
- 1 bunch swiss chard – sal’
- 8 medium cloves garlic – tom
- Peel and cut the kolkasia into bite size cubes. Wash the kolkasia cubes very well under hot running water and drain.
- Heat the broth in a medium deep pan over medium heat and bring to boil. Add the kolkasia cubes and lemon juice. Leave to boil for 45-60 minutes until tender.
- Melt the ghee or margarine in a skillet over high heat. Add the garlic, coriander, dill and sal’. Stirfry until the vegetables are dark green, 3-5 minutes. Take off the heat and leave to cool.
- Pour the contents of the skillet in a blender and blend until smooth. If the texture is too thick, add an extra ¼ cup broth.
- Add the blended mixture to the kolkasia and broth in the pan. Leave to boil for 3-5 minutes. Serve immediately with tomato sauce and rice.