Kolkas bel Silq | Egyptian-Style Taro and Chard Stew

Wipe the taro with a dry cloth and peel the thick skin with a knife; do not wash it. Water brings the starch to the surface and makes the pieces gummy. Cut into large 4 cm cubes and place in a dry bowl. It is normal for the cut surfaces to look moist and shiny.

Finely chop the onion and soften it in half of the oil for 6 minutes. Sprinkle in the crushed coriander seeds, cumin, and black pepper, and stir for 1 minute. Toasting the dry spices in oil releases their flavor; added directly to water, they would taste raw.

Add the water and salt and bring to a boil. Add the taro cubes one at a time, then reduce the heat. Do not stir; hold the pot by its handles and gently swirl it instead. Cook for 30 minutes, until a skewer pierces the taro easily and it is tender but still holds its shape. The liquid will thicken on its own during cooking.

Remove the thick ribs from the chard and roughly chop the leaves; add them to the pot. Cook for 8 minutes, until the leaves have fully wilted. Do not stir; gently shake the pot to settle them.

Heat the remaining oil in a small pan. Add the crushed garlic and stir for 40 seconds, until fragrant but not browned; browned garlic turns bitter. Remove from the heat, stir in the chopped cilantro, and pour the mixture into the pot. You should hear a sizzle; if not, the oil was not hot enough.

Add the lemon juice and simmer for 2 more minutes, then remove from the heat. The acidity balances the taro’s starchy sweetness; if needed, add 15 ml more. Serve with plain rice and lemon wedges.