👨‍🍳 作り方

1. 1

   Prepare the kolokassi: Do not wash the kolokassi. Peel it carefully using a sharp knife and kitchen paper, then 'crack' it into bite-sized, rugged pieces by making a cut and pressing with your thumb. Wipe with kitchen paper as needed.

   💡 プロのコツ: Never wash kolokasi with water, as it becomes slimy. The 'cracking' method is traditional and helps maintain texture.
2. 2

   If using pork, heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides. Remove the pork and set aside.

3. 3

   Add the chopped onions to the same pot and sauté until softened. Add the chopped celery and minced garlic (if using) and cook for another 5 minutes.

4. 4

   Add the prepared kolokassi pieces to the pot and stir to coat with the oil and aromatics. Cook for about 5-10 minutes until they start to change color.

5. 5

   Stir in the crushed tomatoes and tomato paste. If using pork, return it to the pot. Add the cinnamon stick (if using).

6. 6

   Pour in the stock and enough hot water to just cover the ingredients. Bring to a boil, then reduce the heat to low, cover, and simmer.

   💡 プロのコツ: Ensure there's enough liquid to cook the kolokassi until tender.
7. 7

   Simmer for approximately 1.5 to 2 hours, or until the kolokassi is tender and the sauce has thickened. Stir occasionally to prevent sticking.

8. 8

   Stir in the lemon juice. Season with salt and pepper to taste. Remove the cinnamon stick before serving.

9. 9

   Let the stew rest for about 10 minutes before serving hot, traditionally with crusty bread.