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Kolkasia
Kolkasia is a very popular Egyptian vegetable. There are a few methods of
cooking it but yet you will find it regularly on Egyptian dinning tables. The
most difficult and important thing about it is washing it. So be careful to wash
it well before cooking.
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Buying tip
Select the ones that are firm, medium sized, their tops attached and their skins without holes or cuts. |
Best season
Usually available in winter, from October till end of February.
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Peeling and cutting kolkasia
Washing kolkasia
Freezing and defrosting kolkaisa
Storing kolkasia
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Peeling and cutting kolkasia
1. Remove the top and peel with a very sharp knife making circles all around the kolkasia.
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2. Cut kolkasia in half lengthwise. Put the flat side of one half on a chopping board and cut into slices (about 1 cm thin).
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3. Cut each slice into sticks then cubes or any other shape depending on the recipe and your preference.
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Washing kolkasia
Soak kolkasia, after being peeled and cut, in hot water for about 30 minutes. Remove
from water and put in a bowl.
Wash under running hot water rubbing kolkasia pieces with your fingers. Kolkasia is
very sticky, and this sticky material turns the water turbid. Rub kolkasia pieces until
they no longer feel sticky in your hands and put them in another bowl.
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Add pinch salt and 2-3 tbsp lemon juice to the kolkasia pieces in the bowl and rub well with your fingers. Rinse with hot water and drain.
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Freezing and defrosting kolkasia
Freeze kolkasia after peeling, cutting, washing and boiling it. Bring a deep pan ¾ filled with water to boil. Drop kolkasia pieces in the pan for about 2-3 minutes then remove. Spread kolkasia cubes on a clean towel and put another towel on top to help drying. After drying, put in a plastic bag, remove excess air, close well and place in freezer.
To defrost, just get the bag out of freezer and leave it until ice melts.
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Storing kolkasia
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Store kolkasia unpeeled and unwashed in a dry well-ventilated place at room temperature for 2-3 days.
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