[Sca-cooks] Taro was: looking for lentil recipe

[Elise Fleming]

Johnnae gave a reference to a Spanish translation of an al-Andalusi 
recipe online.  This is the recipe she found:

         Guiso de lentejas
Se lavan las lentejas y se ponen a cocer en una olla con agua dulce, 
aceite, pimienta, cilantro y cebolla cortada. Cuando están cocidas se 
echa sal, un poco de azafrán y vinagre; se cascan tres huevos, se dejan 
un poco a la lumbre y luego se retira la olla. Otras veces se cuecen sin 
cebolla. Se pueden guisar con colocasia picada a la que se ha dado un 
hervor. O bien con levadura desleída, a fuego lento. Cuando las lentejas 
empiezan a espesarse se les añade buena o aceite dulce, poco a poco, 
conforme lo vayan chupando hasta que están suficientemente cocidas y 
tienen aceite bastante. Entonces se retiran de la lumbre y se 
espolvorean con pimienta.

A possible translation (Google and myself):

Lentil stew
Wash lentils and put to boil in a pot with fresh water, oil, pepper, 
cilantro and onion. When cooked, put salt, a little saffron and vinegar; 
crack/break three eggs, (leave a little to the fire) and then remove the 
pot. Sometimes one cooks without onions. You can cook with minced taro 
that has been given a boil. Or diluted yeast, simmered. When the lentils 
begin to thicken, add them good or sweet oil, little by little, in 
proportion to what they will soak up, until they are cooked enough and 
have enough oil. Then remove from the heat and sprinkle with pepper.

In looking up various meanings of "colocasia", one dictionary says that 
it is "arum colocasia" and calls it "Egyptian bean".

Alys K., watching the snow fly

-- 
Elise Fleming
alysk at ix.netcom.com
alyskatharine at gmail.com
http://www.flickr.com/photos/8311418@N08/sets/