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Qolqas (taro with chard and coriander)
Qolqas: Coptic Epiphany stew of taro simmered in stock with a green sauce of chard, coriander and garlic
EgyptianCoptic Christians across Egypt eat qolqas for the Feast of the Epiphany (Eid el-Ghitas) in January, together with sugarcane and oranges, and it is a winter favourite in Muslim homes too. Peeled taro is cut into cubes and simmered in chicken or beef stock until soft and almost creamy, then a green paste of chard, fresh coriander and garlic fried in oil is stirred through, turning the broth a deep, herby green. The texture is soft and slightly velvety from the taro's natural starch, and the flavour fresh and garlicky. It is served with white rice and often with the meat from the stock. Raw taro irritates the skin and mouth, so wear gloves to peel it and always cook it until completely tender. The usual mistake is touching peeled taro with bare hands or eating it undercooked; both bring an itchy, scratchy feel. Chef's tip: rub the cut cubes with lemon juice before cooking to keep them pale and reduce their sliminess.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the taro
- 2 ¼ lb taropeeled with gloves, cut into 3 cm cubes
- 1 lemonjuiced
- 5 cups chicken stockor beef stock
- 1 tsp salt
- ½ tsp ground black pepper
For the green sauce
- 10 ½ oz Swiss chard leavesstalks removed
- 1 ¾ oz coriander leaveswith tender stems
- ⅓ oz dill (optional)
- 3 tbsp vegetable oil
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Method
0/6 doneStep 2: Put the taro in a large pot with 5 cups chicken stock and bring to the boil over a high heat. Skim off any froth, lower the heat and simmer for 25–30 minutes, until a knife slides through a cube with no resistance at all. Undercooked taro catches in the throat, so test several pieces.
30 minStep 3: Meanwhile, blend 10 ½ oz Swiss chard leaves, 1 ¾ oz coriander leaves, ⅓ oz dill and 6 garlic cloves with 4 tablespoons of water into a thick green paste.
Step 4: Heat 3 tbsp vegetable oil in a frying pan over a medium heat, add the green paste and fry, stirring, for 5–6 minutes until it darkens, the raw garlic smell has gone and the oil starts to separate at the edges.
6 minStep 5: Stir the green paste into the taro and season with 1 tsp salt and ½ tsp ground black pepper. Simmer for 10 minutes, until the broth turns velvety and slightly thick; mash a few cubes against the side of the pot if you want it thicker.
10 minStep 6: Taste, adjust the salt and serve hot with white rice.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 8 g
- Carbs
- 54 g
- Fat
- 10 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does qolqas (taro with chard and coriander) take?
- About 75 minutes in total: 25 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of chicken stock?
- Vegetable stock, same amount.
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